Certificate
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.
You must have an ACT Year 12 or equivalent OR a Certificate III in Commercial Cookery or equivalent skills and knowledge.
If you have a Certificate III in Commercial Cookery, subjects completed at that level will count again in this course and do not need to be re-enrolled or re-assessed. A recognition process may need to apply.