Course Overview Learn fundamental cookery skills and knowledge to become job ready. The course will provide hands on experience preparing, cooking and presenting a wide range of meals (entrée, main and desserts), sides, bakery items stocks and sauces.
Learn fundamental cookery skills and knowledge to become job ready. The course will provide hands on experience preparing, cooking and presenting a wide range of meals (entrée, main and desserts), sides, bakery items stocks and sauces. Students will learn a wide variety of cooking methods and techniques throughout the year.
AHTS-Training and Education was founded in Adelaide in 1981, with 40 years’ experience. We are very proud to be the first Nationally Accredited Hospitality School under the Australian Vocational Education and Training system in South Australia.
AHTS-Training and Education is a Registered Training Organisation (RTO), who operate under approval of the Australian Government Commonwealth Register of International Courses for Overseas Students (CRICOS), Australian Skills and Quality Authority (ASQA) and Australian Quality Training Framework (AQTF).
The SIT30816 – Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles. Embrace this rewarding occupation and use it as an outlet for personal touches and creativity through the use of food.
This qualification will enable you to gain the knowledge and skills to lead a team in a commercial kitchen and be able to coordinate cooking operations, develop menus for cultural and dietary requirements and learn about people management, work health and safety practices.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with supervisory or team leading role in
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such ...
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