The Commercial Cookery Program delivers a suite of courses that delivers industry standard skills and knowledge from basic methods of cookery through to advanced, specialised techniques involving various cooking styles.
Some courses are available at Certificate II level, enabling students to gain an introduction to the theories and techniques of cookery and restaurant operations, while higher-level courses allow students to specialise in areas such as commercial cooking or Asian cuisine, while learning the skills necessary to run a restaurant as a business.
Courses are taught by experienced cooks and chefs in commercial kitchens that feature industry standard equipment and facilities. As part of their learning, cookery students also gain industry experience working in TAFE SA's Tiros Restaurant, which is open to the public.
An on-campus restaurant provides a supportive and hospitable learning environment, while exposing students to a real industry setting.
Graduates of TAFE SA Cookery courses find work ranging from kitchen hands, to chefs, commercial cooks and restaurateurs.
Graduates of Regency Cookery can find work as a chef, sous chef, commercial cook in a restaurant, hotel, catering company or hospital. Experienced graduates may find jobs as kitchen managers, executive chefs or restaurant owner/operators.
To pursue a career in cookery you need to have a passion for food and a friendly and open disposition with the ability to withstand the pressures of a working kitchen. Good communication skills and the ability to work autonomously and take responsibility are essential.