Hospitality and Cookery
Hospitality and Cookery qualifications align learners to the standards expected in the environment of restaurants, hotels, clubs and accommodation.
Learners will gain the knowledge and practical skills to ensure smooth running of establishments that can include catering operations, kitchen operations, and commercial cookery.
These qualifications are perfect if you have a passion for hospitality, cookery, being customer-focused, and demonstrating professionalism.Visit the Didasko Online Learning Platform
The Certificate II in Cookery course exposes learners to the role of individuals working in kitchens.
The Certificate III in Catering qualification reflects the role of individuals working in catering operations who use a range of cookery skills.
The Certificate III in Hospitality provides learners with the skills and knowledge to perform tasks to the standard expected in the hospitality industry.
The Certificate III in Commercial Cookery course is ideal for those looking for an entry point into commercial cookery.
The Certificate IV in Kitchen Management qualification reflects the role of a demi-chef or equivalent apprenticeship, trade test or training level in cooking.
The Diploma of Hospitality Management course allows learners to develop skills and knowledge in relation to business functions and staff management.
This skill set provides students with the skills and knowledge to work safely and hygienically when handling food.