This course will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene.
DurationThis course will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene.
You also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner.
Cooking skills cover a wide range of vegetarian, seafood, poultry and meat dishes, breakfast, lunch and dinner, entrees, appetisers, mains and a massive range of beautiful and delectable desserts!
Perth College of Business & Technology (PCBT) is one of the Nationally Recognised (NRT) and Registered Training Organisation (RTO) as well as Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider offering Hospitality, Construction, Management, Business and English language courses, located in the heart of the City of Perth.
International and Australian students have the opportunity to be trained and experienced in a real Industry Placement. We have a strong relationship with several 5-Star Hotels within Perth CBD & greater metropolitan area.
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.
Be part of a fast growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation and presentation of food. Be trained in the different methods of cookery.
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 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 aims to provide foundation skills and knowledge in the expert preparation of patisserie products served in commercial hospitality facilities such as restaurants and cafés. As part of the course an industry placement will be arranged to enable you to put into practice the skills ...
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