This qualification reflects the role of commercial 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 course requires students to undertake workplace integrated learning where they will have to demonstrate the ability to safely and hygienically prepare, cook and present menu items for a minimum of 60 complete food service period that covers breakfast, dinner, lunch and special function in a commercial kitchen and service environment in an actual workplace environment.
Pathways from the qualification
After achieving this qualification, individuals may engage in further learning in vocational or higher education through Diploma and Degree qualifications in Hospitality Management.