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.
DurationThis 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.
Upon completion of the course they will have a sound knowledge of kitchen operations together with 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.
Education Access Australia (EAA) is a nationally accredited and recognised training organisation that offers vocational training under the nationally recognised Vocational Education and Training (VET).
EAA offers courses which are practical and hands on, giving students real life experience in their chosen field of study so that the transition from study in to employment is seamless. We have fantastic industry standard state-of-the art facilities specifically designed for training purposes. Your learning will be made easy and interesting by the use of a number of audio-visual aids such as video, television, OHP and CD-ROMs to assist with the delivery of theoretical components to give students a well rounded knowledge of each subject.
Course Overview Learn fundamental cookery skills and knowledge to become job ready. The course will provide hands on experience preparing, cooking and presenting a wide range of meals (entrée, main and desserts), sides, bakery items stocks and sauces.
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...
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 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
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