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.
DurationThis 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 a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Skills Institute Australia is the trading name of Skilled Services Australia Pty Ltd, a dynamic, growing college now in Brisbane QLD and Perth, WA.
We are a registered training organisation (RTO No. 32473) offering a variety of courses in business, hospitality and automotive service and repair for both international and domestic students. Our CRICOS number is 03328G.
Our courses are all nationally recognised and range from Certificate III to Advanced Diploma.
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.
The SIT40516-Certificate IV in Commercial Cookery 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 one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.
Commercial Cookery course is offered by PAGE Institute.
Build on your Certificate III in Commercial Cookery. Enhance your knowledge of management in the hospitality industry, learning the skills to become a qualified cook, commis chef, manager or owner operator.
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