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.
This qualification will enable you to gain the knowledge and skills to lead a team in a commercial kitchen and be able to coordinate cooking operations, develop menus for cultural and dietary requirements and learn about people management, work health and safety practices.
Life is what you bake it! If you're passionate about creating great food and thrive in a fast paced environment, studying commercial baking could offer you a fulfilling career.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
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.
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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