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This qualification will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene. You will also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. You will practice the skills you have learned in a simulated work environment or at an appropriate hospitality establishment.
This course is Competitive at selected campuses and further Entrance Requirements may apply.
Study modes and durations differ depending on your local campus. Please check with your local campus for more information.
|School Leaver||Non-School Leaver||AQF|
|OLNA or NAPLAN 9 Band 8||C Grades in Year 10 English and Maths or equivalent||Certificate I or Certificate II|
Successful completion of this qualification provides you with the opportunity to become a commercial cook.
Certificate IV in Commercial Cookery, Certificate IV in Catering Operations, Certificate IV in Patisserie, Apprenticeship
Study options and next steps
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