Training blends online learning with hands-on practice in real kitchens. Core skills include:

  • Preparing poultry, meat, seafood, vegetables and dairy
  • Creating desserts, cakes and pastries
  • Menu planning and costing
  • Knife skills and core cookery methods
  • Safe, sustainable workplace practices

To complete the course, students undertake 48 service periods of work placement in a commercial kitchen. The qualification requires 25 units of competency: 20 core and 5 electives.

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