This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
DurationThis qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification is also suited to the needs of individuals with little or no vocational experience, but who possess sound skills and knowledge within cookery that they would like to develop in order to create further educational and employment opportunities.
This course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
AAIC is an Australian Nationally Accredited and Recognized Registered Training Organization (RTO) open to international students from all over the world. AAIC is located in Adelaide, heart of business capital of South Australia.
AAIC aims to provide excellence in vocational education; AAIC offers a comprehensive approach to workforce ready training through a variety of Nationally Accredited Training Programs in the areas of Hospitality (SIT), Automotive (AUR) Business, Leadership & Management (BSB).
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.
In the commerciual cookery classes students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in kitchen and learn the legal compliance isuue.
This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
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
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