Duration: 6 months

Course description:
This program represents a qualification based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes.

It consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team related to a broader organizational focus.

Further, this program is designed for an Executive Sous Chef or Executive Chef/Operations Manager Position in a workplace.

Qualification: Certificate IV in Commercial Cookery (Australian Qualification), NC IV Commercial Cookery

Pre-requisite : Completion of Certificate III in Commercial Cookery AQF or RPL; 18 years old and above

Admission requirements:

Duration: 4 months

Course description:
This program represents a base operational qualification encompassing a range of functions/activities requiring fundamental operational knowledge and limited practical skills in a defined context.

In addition, this program is designed for commis position in a workplace.

Qualification: NC II Cookery

Pre-requisite : Year 10 or equivalent; 18 years old and above

Admission requirements:

Duration: 12 months

Course description:
This program represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities.

Also, this is a program designed for a Chef de Partie/Sous Chef position in a workplace.

Qualification: Certificate III in Commercial Cookery (Australian Qualification), NC III Commercial Cookery

Pre-requisite : Year 12 or equivalent; 18 years old and above

Admission requirements: