Advanced Certificate in Basic Cooking [3 months]

The Advanced Certificate Cookery provides students with the knowledge of food preparation, presentation, and other skills necessary to become a proficient, qualified Commercial Cook. The course includes planning, preparing, presenting, and serving food in a commercial kitchen environment.

This course is designed to give an individual competence and confidence in planning, preparing, and presenting food in a catering or restaurant type environment. With the successful completion of this course students will have the necessary skills to enter the workforce in the role as a professional cook.

Entry requirements

This program is open to anyone interested in cooking. However prospective students must be able to read and write. The program is assessed by a computer based examination.

Month 1

Code	Description	Credits
ADC1700	Prepare dishes using basic methods of cookery	12
ADC1701	Prepare appetisers and salads	12
ADC1702	Prepare stocks, sauces, and soups	12
ADC1703	Prepare vegetable, fruit, eggs, and farinaceous dishes	12

Month 2

Code	Description	Credits
ADC1800	Prepare poultry dishes	12
ADC1801	Prepare seafood dishes	12
ADC1802	Prepare meat dishes	12
ADC1803	Prepare food to meet special dietary requirements	12

Month 3

Code	Description	Credits
ADC1900	Produce cakes, pastries, and breads	12
ADC1901	Produce desserts	12
ADC1902	Plan and cost basic menus	12
ADC1903	Hygienic Practice and food handling practices	12

Awards

1. Transcript
2. Certificate