This qualification provides a pathway to work as a Chef, chef de partie, or sous chef in a small hospitality establishment.
Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
Qualifications & Skills Covered
Certificate IV in Commercial Cookery
This course includes managing diversity, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts, leadership and food and workplace safety. To complete the qualification you are required to complete all 26 core units and 7 elective units.
Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.