PROGRAMME
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Prepare Food to Meet Special Dietary and Cultural Needs
Coordinate Cooking Operations
Manage Conflict
Manage Diversity in the Workplace
Implement and Monitor Environmentally Sustainable Work Practices
Lead and Manage People
Manage Finances Within a Budget
Implement and Monitor Work, health and Safety Practices
Monitor Work Operations
Produce Asian Appetisers and Snacks
Produce Asian Stocks and Soups
Produce Asian Sauces, Dips and Accompaniments
Produce Asian Salads
Produce Asian Rice and Noodles
Produce Asian Cooked Dishes
OVERVIEW
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Already working as a chef?
Do you wish to extend your knowledge for planning and monitoring of operations and staff within the kitchen environment?
Candidates will be required to demonstrate their supervisory skills to fulfil the requirements of the assessments.
Triple Certification & available full time and part time.
100% job placement.
DURATION
Six (6) months
ENTRY REQUIREMENTS
World Chef Culinary Diploma
CERTIFICATION
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Level 3 Advanced Diploma in Food Preparation and Cookery Supervision (City & Guilds), Professional Chef Certification Level 4 (Culinary Solution Australia International), WACS Chef de Partie Certification
