Duration: 12 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.
Moreover, this program is designed for an Executive Sous Chef or Executive Chef/Operations Manager 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: