Certificate in Hospitality

Certificate III in Hospitality (Commercial Cookery): This qualification reflects the role of a qualified cook.

Students will develop the correct skills in receiving and storing kitchen supplies; cleaning and maintaining kitchens and learn how to prepare stocks, sauces and soup, appetizers, salads, vegetables, meats, poultry and seafood, egg and farinaceous dishes as well as hot and cold deserts, and pastry cades and yeast-based deserts.

Students will learn the skills required to plan and control menu-based catering.

Study is full-time over two semesters (12 months) and consists of 31 units of study.

Successful graduates may seek employment as a Cook in a Café, Restaurant or large Hotel / Resort.

Entry Requirement: Successful completion of SACE ETS 1 / IELTS Preparation / IELTS 5.5

Apply here!