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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policie
DurationCourse Overview:
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.
Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Structure:
This program is delivered face to face in a logical sequence covering all the Elements, Performance Criteria, Foundation Skills as well as Assessment Requirements including Performance Evidence, Knowledge Assessment Conditions. Assessment/s will take place during and/or at the end of a unit/s.Training will be conducted face to face within a classroom based environment
Peach Institute is a Registered Training Organisation (RTO Number 31822, CRICOS Provider Code: 03604C). We are registered and accredited to train and assess students in Courses that are recognised in the Australian Qualifications Framework (AQF) and Australian Vocation Education and Training (VET) sector.
We strive for student satisfaction and our success is proven by the consistent remarks made by our students on the simplicity of the course and the ease with which they complete the assessment and most important of all they convey a sincere appreciation for the knowledge gained from the courses.
Our course materials are constantly under review and amended to reflect the changing requirements of relevant statutes, legislation’s etc.
Knife Skills Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.
Students will learn basics of cookery in this “easier” cooking class. Through out the 8-week course, we will explore different cooking methods (such as baking, roasting, shallow-frying, boiling... etc) and food style (such as French, Italian, English... etc).
Certificate IV in Commercial Cookery is offered by American College. American College is a modern and dynamic educational institution providing high quality programs in a congenial environment that promotes learning and motivates students to achieve excellence in their studies.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
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