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 yo
DurationThis 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 you have acquired during your on-campus study in a real hospitality business.
Upon successful completion, you will be ready for 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.
Using discretion and judgement, you will also be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Jabin Hopkins Institute of Technology is a government-approved Registered Training Organisation in Australia, enabling domestic and international students to pursue Global Career with Business, Marketing, Management and Information Technology courses.
Jabin Hopkins has transformed many lives providing Australian Nationally Recognised Training (NRT) courses.
Jabin Hopkins not only provides training services to domestic and international students, we also provide RPL (Recognition of Prior Learning) services which enable candidate to achieve recognised qualification through experience and prior learning.
Established in 2009, Jabin Hopkins Institute is committed to domestic and international students with its career focused courses and student friendly teaching.
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 reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become commercial cooks.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
In the commerciual cookery classes students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in kitchen and learn the legal compliance isuue.
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