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
DurationThis 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 as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops
Adelaide, the capital of South Australia, is home to around 1.2 million people. A diverse range of landscapes surround the city, including green parklands, the Mount Lofty Ranges and coastal beaches.
Referred to as the wine and festival capital of Australia, Adelaide is a great place to experience the culture and convenience of a nice sized city without many of the frustrations of a larger city. Adelaide is surrounded by parklands, together with a range of historic buildings, wide streets, various street cafes and restaurants and shops of all descriptions. Adelaide has a diverse cultural mix that guarantees the food is sensational. Accommodation is competitively priced.
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.
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become commercial cooks.
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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