Students will gain education and training to work in kitchens and will develop a range of food preparation and cookery skills to prepare menu items.
The course emulates the role of a cook working in a kitchen, under the direct supervision of a chef and focuses on the back-of-house skills typically used in a restaurant or food outlet. Students will learn hygienic practices in food preparation and the skills to prepare and present simple dishes.
Schools may choose a 2-3 year dual qualification, that includes the Certificate II in Hospitality. The dual program provides students with an even broader range of Hospitality skills and knowledge.
As with all IVET programs, there is flexibility in the way this course can be composed, structured and delivered – for further information, contact us for an obligation-free consultation.
