Certificate IV IN COMMERCIAL COOKERY

Events, Hotel, Hospitality, Tourism

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Level: Higher National Certificate

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Intakes : February, June & September

Duration : 6 MONTHS

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Minimum Entry Requirement is 5 O/L passes including English. Can apply with pending O/L & A/L results.

Manage conflict
Manage finances within a budget
Manage diversity in the workplace
Develop menus for special dietary requirements
Lead and manage people
Monitor work operations
Coordinate cooking operations
Implement and monitor environmentally sustainable work place
Implement and monitor work health and safety practices
Produce cook-chill and cook-freeze foods
• Practical demonstrations • Document / folios • Critical incident repots • Journals • Oral presentations • Interviews • Projects • Group projects • Written assignments • Research projects

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