The SIT40516-Certificate IV in Commercial Cookery 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
The SIT40516-Certificate IV in Commercial Cookery 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 in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The Australian Technical College Western Australia (ATCWA) trading under the Perth Technical College Pty Ltd is one of the leading Registered Training Organisations in Western Australia approved by the Australian Skills Quality Authority (RTO No: 41279 and CRICOS Code: 03437B0). We have been conducting vocational training since 2015.
Located in the heart of the exquisite Perth city, we have been providing quality vocational training and education in the fields of Business, Management, Leadership, Community Services, Information Technology, Hospitality, and Commercial Cookery.
The courses that we offer range from Certificate IV level to Gradual Diploma level, thus, our learners have the opportunity to pursue their career goals by advancing their qualifications according to their preferences. Our cohort is highly diverse as it represents learners from various countries all over the world.
Whilst ensuring quality and integrity, we aim to provide our learners with all possible opportunities to develop and strengthen their knowledge and skills to meet industry standards and prepare them for job readiness, so they are easily able to find employment and achieve their future goals.
More importantly, the courses that we offer are designed and structured to meet learner individual needs with flexibility. In addition to in-class learning, as part of our Work-Based Training (WBT) strategy, learners are placed in relevant industry organizations for a reasonable period to practice skills that they learn in class by working in a real workplace environment.
Furthermore, both ATCWA’s simulated workplaces provide learners with the opportunity to learn and practice skills in a simulated workplace that meets real workplace conditions.
Our courses are delivered and assessed by highly skilled and industry experienced Trainers and Assessors who are highly dedicated to supporting and mentoring learners throughout their learning journey with us.
All our learners are supported and guided by our friendly and committed student support team to meet course progress and their learning needs. Our campuses including our own training kitchen are fully equipped with modern facilities and have access to all facilities and close to local amenities including public transport.
As a result of our continuous and consistent service, we are well known for our friendly, caring, and approachable nature that has led us to be the first choice within the target market. We strive to continuously provide quality training whilst maintaining a flexible, supportive and enjoyable learning environment for all our learners.
We delightfully welcome you to start your vibrant learning journey with us as early as possible!
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.
Hospitality Management Courses are offered by Education Training and Employment Australia.
The Fast track Certificate IV in Commercial Cookery course enables graduates to start careers in a range of hospitality establishments in the capacity of Chef and Chef de partie.
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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...
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