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.
DurationIn 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.
Studend will also learn to plan and create their own menu.
Queensford College is a Registered Training Organisation (RTO) that is focused on providing quality education and training in full-accredited courses. We are present in three key cities in Australia-Parramata,Brisbane, And Adelaide.
From these campuses that we have been catering to local and international students and have been providing nationally-recognised quialifications in a wide variety of fields and areas of studies-Accounting and Business, Community And Health, Hospitality, Information Technology, And Management.
They are all accredited with the Australians Skills Quality Authority (ASQA), which means that these courses meet stringent national quality assurance requirements in terms of both competency outcomes and assessment validity. The vocational courses that we offer have all been designed and developed following the needs and requirements ofvarious industries.
This is to assure that we equip our students with the right skills and competencies to be able to immediately contribute to their chosen fields.
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.
The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become commercial cooks.
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.
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 aims to provide foundation skills and knowledge in the expert preparation of patisserie products served in commercial hospitality facilities such as restaurants and cafés. As part of the course an industry placement will be arranged to enable you to put into practice the skills ...
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