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.
DurationThe 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.
The course is designed for people with a passion for cookery in a commercial environment and are already working or willing to work in the kitchen as a trainee for at least 720 hours for the duration of the course.
Participants gain skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition in the real time. This is the blended mode of delivery which is a combination of on-campus and work-based learning.
Blue Lotus College (BLC) is a Registered Training Organisation delivering ELICOS to international students and VET courses to local as well as international students.
We base our programmes on the principle of hands-on practical training in simulated work environments, to give learners a feel for the industry and the skills that they’ll need.
BLC is a community of educators and support staff, all passionate about creating a learning environment focused on learners’ individual needs and equal opportunity for all.
Come and find us on Elizabeth Street – a short walk from Melbourne’s famous Queen Victoria market. We’re conveniently located near public transport links (including Melbourne Central Station), student accommodation, and a vibrant neighbourhood of shops and restaurants.
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.
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become commercial cooks.
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.
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.
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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