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.
DurationBe 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. Learn about workplace hygiene, first aid and health, safety and security procedures. Gain the knowledge to develop cost-effective menus and develop the skills to prepare foods according to dietary and cultural needs.
Stanley College offers a wide range of nationally recognised Certificate and Diploma level courses in Business, Management, Hospitality, Health, Childcare and English. At Stanley College, we believe that education is not only about academic success but also about the journey and experience.
Course Overview Learn fundamental cookery skills and knowledge to become job ready. The course will provide hands on experience preparing, cooking and presenting a wide range of meals (entrée, main and desserts), sides, bakery items stocks and sauces.
The Certificate III in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and provides sound information on kitchen operations including how to arrange food and menu items
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.
Certificate III in Baking provides the opportunity to broaden your career opportunities by combining four related fields of bread, pastry, cake and biscuit making qualifications. The aim of the course is to develop and extend practical skills and knowledge, create new recipes and become familiar wi...
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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