This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
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.
At Sydney College of Business & Management (SCBM), we are committed to spirited learning, growth and professional development. We empower our students to ask insightful questions, explore disciplinary boundaries, and confront conventional ways of thinking. All SCBM courses are nationally recognised & accredited, and offered throughout Australia.
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...
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
When you complete the Certificate IV in Commercial Cookery you will be able to work as a supervisor/team leader cook or chef in a range of kitchens.
If you have a passion for food and learning then study this course which will prepare you for an exciting career such as a head chef or sous chef in a growing demand-driven hospitality establishment anywhere in the world.
This course is available to you if you are currently employed in industry in kitchenhand or cook roles. This course is also available to apprentice chefs.
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