Commercial Cookery
Equipping Future Chefs with Industry-Ready Skills
Step into the exciting world of professional kitchens with our Commercial Cookery courses. Designed for aspiring chefs and culinary professionals, this program combines hands-on training with essential kitchen and hospitality knowledge. Students learn food preparation techniques, kitchen operations, menu planning, and food safety in fully equipped commercial kitchens. Whether you’re starting your career or looking to advance in the culinary industry, our courses will equip you with the skills and confidence to thrive in restaurants, hotels, and catering businesses.
SIT30821 – Certificate III in Commercial Cookery
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities
SIT40521 – Certificate IV in Kitchen Management
This qualification reflects the role of chefs and 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 qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
SIT50422 - Diploma of Hospitality Management
(Cookery Pathway)
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
SIT60322 – Advanced Diploma of Hospitality Management (Cookery Pathway)
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
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