This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.
This qualification has been designed for anyone looking to be a chef, cook or even start their own hospitality small business.
You will be taught how to prepare dishes using basic methods of cookery, adhere to hygienic standards required in any hospitality environment, and how to develop a food safety program.
At the completion of this course you should be equipped with the necessary tools needed to succeed in any endeavor that you pursue.
West Australian Institute of Further Studies, "WAIFS", is a Registered Training Organisation (RTO) and must comply with national standards which ensure the consistent delivery of high quality training.
WAIFS owners have years of experience in professional and corporate accounting, business management, marketing and education, both internationally and in Australia.
This experience in global business has translated into a philosophy of education upon which WAIFS is based:
Students benefit most from courses where, upon completion, they are prepared for the requirements of their initial position and equipped with the vision to move forward to the next level of their careers and beyond;
Businesses want employees who 'just know' how to get things done and 'just do it';
Businesses want employees who challenge the norm, think outside the square and all those other cliches! What this means is that businesses cannot rate employees highly enough who can change things for the better.
WAIFS includes relevant work-based training in a number of our courses so that students learn while doing!
WAIFS requests feedback from all stakeholders in work-based training placements (host employers and students) and through the continuous improvement methodology which is embedded in the VET sector. The feedback received is used to improve outcomes for all.
WAIFS understands the importance of making sure that our courses and trainers stay up to date with modern business practice, knowledge and philosophy. All trainers undertake professional development throughout the year to assist in this aim.
WAIFS aims to create a learning environment which is inclusive and challenging to all.
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 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 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 reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
Be part of a fast growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation and presentation of food. Be trained in the different methods of cookery.
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