This course covers essential skills for Commercial Cookery and Kitchen operations.

It consists of 62 weeks of face to face tuition together with practical learning, food preparation and cooking. During the 62 weeks there will be holiday breaks totalling 12 weeks, but during term times students are required to attend 20 hours per week.

Graduates from this course will have gained practical skills and knowledge that are necessary to gain employment as a cook in a hospitality environment.

This course provides the opportunity to become competent in advanced cookery skills as well as gaining skills in marketing, sales, customer service, human resources and supervision.

This course runs for 26 weeks including 3 weeks of holiday break. Again students are required to attend 20 hours per week.

Successful graduates from this course will have gained knowledge and practical skills to enable them to be employed in the hospitality industry as a chef.

* Students wishing to undertake SIT40407 Certificate IV in Hospitality (Commercial Cookery) are required to previously have completed SIT30807 Certificate III in Hospitality (Commercial Cookery)