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 course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that covers breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.
Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.
July 2022, August 2022, October 2022, November 2022
Canterbury Business College (RTO Code: 6554, CRICOS Provider Code: 01899K)
Level 6, 29-37 Bellevue Street,
SURRY HILLS,
New South Wales,
2010, SYDNEY, Australia
Pathways into the qualification
It is recommended that individuals entering this qualification hold lower level qualification/s, such as certificate III in commercial cookery and/or gain industry experience prior to entering the qualification.
Where evidence of English language is required, the following minimum English language test score from the following providers will be accepted:
*There may be different IELTS requirements depending on your chosen course.
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