Our Food Handling Certificate (Level 1) course is fully accredited and is an excellent entry-level course for those people starting in the food industry. Being an accredited course means that your certificate (Statement of Attainment) is valid across Australia.

The Certificate IV in Kitchen Management is designed to help aspiring culinary leaders develop practical skills needed for managing kitchen operations. It covers areas such as food safety, budget cont...

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

The Certificate III in Commercial Cookery reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

RGIT Australia’s Certificate IV in Commercial Cookery (SIT40516) course will provide students with opportunity to learn all facets of working in a professional kitchen including selection, preparation and cooking of different foods and techniques. Subjects covered include workplace hygiene procedures, and receiving and storing supplies as well as learning about quality control, stock control, catering revenue and costs, bulk cooking food safety, finance, and human resources.

This apprenticeship will develop core skills across a range of fundamental cake and pastry competencies, taught on campus or the workplace. With this highly regarded certificate course from Angliss, you can gain a qualification that is highly recognised across the industry. Learn the fundamental skills of cake and pastry production with valuable on-site training as an apprentice.

Certificate III in Patisserie reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This certificate course will develop core skills across both bread making and cake and pastry competencies. You'll be prepared for a broad range of baking career options, from specialty catering to retail baking and cake decorating.

Mornings in the kitchen baking warm, flaky croissants, afternoons creating the perfect sweet and salty pastries, and evenings carefully decorating a wedding cake for the next day event. If the delectable aromas and breathtaking sights of specialty baking rule your life, then Front Cooking School’s Certificate III in Patisserie is the course for you.

As described in the Hospitality and Tourism Training Package, this qualification focuses on working as a commercial cook in organisations such as Restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

Certificate IV in Patisserie reflects the role of pastry chefs 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 qualification provides a pathway to work in various organizations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafe, and coffee shops.

This apprenticeship will develop core skills across both bread making and cake and pastry competencies. Our graduates of this baking course are prepared for a broad range of baking career options, from specialty production to retail baking.

Get your start as a commercial Baker with this valuable certificate course. This eighteen-week course delivers foundational skills and knowledge of basic bread and baking. Learning on campus from experienced bakers, you will quickly carve your path towards a career in the baking industry.

This qualification provides the skills and knowledge to become job-ready as a commercial cook.