- Commercial Cookery
- Hospitality (Food and Beverage) Management
- RPL (Recognition Prior Learning)
Your journey begins with practical training from the very first day with hands on experience at our purpose built training restaurant, Quinlans in the heart of Fremantle’s vibrant tourist district.
Students will learn the necessary skills to enable them to progress on to industry placement within Perth’s leading hotels, gaining valuable experience working with, and learning from some of Perth’s renowned chefs, preparing food in a variety of environments ranging from intimate affairs to large scale functions.
SIT20416 Certificate II in Kitchen Operations
Course ID: SIT20416 | Eligibility: Domestic Students | Duration: 12 Weeks (1 Term) |
Study unit: Total of 13 units | Study: Full-time study with min. 20 hours per week
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Course pathway: Certificate III in Commercial Cookery
SIT30813 Certificate III in commercial cookery
CRICOS Code: 081633G | Course ID: SIT30813 | Eligibility:International students and Domestic students | Duration: 1 year (52 weeks) divide into 4 terms | Study unit: Total of 24 units | Study: Full-time study with min. 20 hours per week
Commencing with Certificate III much of this cookery course in the first term is undertaken in our restaurant – Quinlans on 25 High Street, Fremantle.
In the second term training will be not only with our chef trainers but also with Professional chefs in the kitchens of our industry partners, Novotel Hotels and Hyatt Hotels
This training will teach you the basics of how a commercial kitchen works and will train you in the basic concepts of cookery including knife skills, and kitchen hygiene. You will prepare and serve food not only in Empyreans restaurant but you will assist in five star hotel cuisine, assist in preparing banquets and “a la Carte” fine dining. This will include significant work in preparing fish, meat, chicken and poultry dishes and you will also prepare desserts, cakes and pastries. Certificate III will be completed in one year.
Course pathway: Certificate IV in Commercial Cookery
SIT40413 Certificate IV in commercial cookery
CRICOS Code: 084448F | Course ID: SIT30813 | Eligibility:International students | Duration: 6 months (26 weeks) | Study unit: Total of 13 units | Study: Full-time study with min. 20 hours per week
After completion of Certificate III commercial cookery and /or Certificate III Patisserie a student can study a further six months in Certificate IV Commercial Cookery.
This training builds on the skills already learned but is now more theory and classroom based with opportunities to plan and execute real themed events and to learn how to evaluate statistics, identify issues and enhance leadership and management skills.
Further studies in workplace practice, environmental issues and how to manage conflicts in the work place prepare student for a job as a restaurant or café manager or to manage a discreet part of a hotel’s operations.
Course pathway: Diploma of Hospitality