The aim of this qualification is to provide students with hospitality skills relevant to 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.
DurationThe aim of this qualification is to provide students with hospitality skills relevant to 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, cafes and coffee shops, or to run a small business in these sectors. Possible job titles include chef or chef de partie.
This qualification may be accessed by direct entry. It is suitable for an Australian Traineeship/Apprenticeship pathway, school based, part-time and/or full-time study. Credit may be granted towards this qualification if the student has completed a previous qualification from the SIT Training Package or other relevant units or qualifications.
Axial’s qualified trainers will support students to understand all theoretical and practical aspects of this course to support their success in industry.
At Axial Training and International College, we believe that every student should be nurtured to achieve the highest possible standards in their desired field.
We take a "lifelong learning" approach to all of our values, ensuring that our students have the tools they need to achieve their career and personal goals.
Axial Training and International College aspires to teach, mentor, and support all students in achieving high educational achievements and real-world work experience in their field of study, resulting in success at the end of their program.
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 provides the skills and knowledge for an individual to become competent as a qualified commercial chef who use a wide range of cookery skills.
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. This qualification reflects the role of bakers who use a wide range of well-developed baking skills and sound knowledge of kitchen operatio...
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