Sunshine Coast

Duration: 24 months

Cost: $10,000 – $12,000 per year

Payment Plan: Per Month, Per Term, Per Semester

Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Diploma of Hospitality Management

This course prepares you for a supervisory role in the kitchen, providing hands-on experience in preparing appetizers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries, and cakes. You’ll develop your leadership and management abilities, learning how to handle workplace diversity, implement sustainable practices, oversee finances, and coordinate cooking operations. Additionally, you’ll acquire advanced skills for managing a hospitality establishment, including rostering, budgeting, marketing, and people management. Customer service skills will be honed in our training restaurants, with electives such as bar operations and espresso coffee preparation available.

Upon successful completion, you will be qualified to work as a chef or chef de partie, or pursue management roles across a variety of hospitality settings.