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
Awards
- Academic transcript
- Certificate
