Build on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.
DurationBuild on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.
Expand your cookery skills through training across a range of cuisines and techniques, preparing you for a career with global potential.
With this course, you'll gain an in-depth understanding of kitchen management, finance management and team management to prepare you for a leadership role at any food establishment or culinary institution.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees.
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 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, polici...
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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