Certificates gained in this area open a world of opportunities for cooks and kitchen hands, and offer the opportunity to work in diverse workplaces such as patisseries, cruise liners, restaurants, coffee shops, taverns, international hotels and outside catering. Graduates can expect to work with people from all over the world and see and experience a vast array of food, baking, patisserie and chocolate preparation techniques.
Accredited Training - Cooks and Kitchen Hands
Courses which are accredited meet the national standards as set down by the National Training Framework (NTF), the Australian Qualifications Framework (AQF) and National quality assurance requirements such as the Australian Quality Training Framework (AQTF). The courses are recognised throughout Australia and once you have finished your studies, by completing the relevant core and elective subjects, your efforts are recognised by achieving a qualification and receiving a formal parchment. Assessment is often conducted in real or simulated work places which measure your ability to perform competently in job focused outcomes.
| TAFESA Code |
National Code |
Course Name |
Intake Cycles |
|---|---|---|---|
| GCH | THH22002 | Certificate II in Hospitality (Kitchen Operations) Incorporating: Certificate I in Hospitality (Kitchen Operations) |
2008 - Semester One
2008 - Places Available |
| GCN | THH31502 | Certificate III in Hospitality (Commercial Cookery) |
2008 - Semester One
2008 - Places Available |
| 066 | THH51202 | Diploma of Hospitality Management (Commercial Cookery) Incorporating: Certificate III in Hospitality (Commercial Cookery), Certificate IV in Hospitality (Commercial Cookery), Diploma of Hospitality Management |
2008 - Semester One
2008 - Places Available |
This Career Group information was last modified : 22/05/2007 3:31:14 PM
The information was accurate at the time of publication. TAFE SA and their agents reserve the right to make any changes necessary.
