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.
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.
In the commerciual cookery classes students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in kitchen and learn the legal compliance isuue.
This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
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
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