CERTIFICATE (IV) (COMMERCIAL COOKERY)

This course equips Student to work within the kitchen at a supervisory level. Student will gain hands on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations