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

ADC1700 Prepare dishes using basic methods of cookery

ADC1701 Prepare appetisers and salads

ADC1702 Prepare stocks, sauces, and soups

ADC1703 Prepare vegetable, fruit, eggs, and farinaceous dishes

Month 2

ADC1800 Prepare poultry dishes

ADC1801 Prepare seafood dishes

ADC1802 Prepare meat dishes

ADC1803 Prepare food to meet special dietary requirements

Month 3

ADC1900 Produce cakes, pastries, and breads

ADC1901 Produce desserts

ADC1902 Plan and cost basic menus

ADC1903 Hygienic Practice and food handling practices


  1. Academic transcript
  2. Certificate