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.
DurationTaking steps to becoming a chef in our modern world of dining is not only a way to express your passion through food, but is an enjoyable and dynamic career path. Australia is a leisure destination, and where the tourism industry is strong, so too is the demand for Cooks.
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.
Aurora Training Institute has been the best thing for me, they have amazing staff, they have helped me excel in life and given me the help that I needed. My trainer Jenny Neale is one of the most amazing women I have ever met, she has helped me so much and now I have succeeded in something that I never thought I would.
Aurora training institute has been amazing I couldn’t thank them enough. And to top it off I got a job four days after I finished my placement. Thank you, Aurora Training Institute, and a huge thank you to Ian and Jenny for all your help you guys are amazing people!
SIT30816 Certificate III in Commercial Cookery is for individuals who are seeking entry-level jobs in a commercial kitchen environment at any establishment within the hospitality industry.
SIT31016 – Certificate III in Patisserie reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.
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
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