Certificate III in Commercial Cookery
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, use plans, policies, and procedures to guide work activities.
Certificate III in Patisserie
This qualification is designed for pastry chefs, demonstrating their ability to use a wide range of refined patisserie skills and solid understanding of kitchen operations to produce patisserie products, while operating with some autonomously, utilising plans, policies, and procedures for their work activities.
Certificate IV in Kitchen Management
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.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
