Course overview
Back to Tourism, Hospitality & FoodLocations
- North
- Drysdale Launceston
- North West
- Devonport
- South
- Drysdale Hobart
Attendance options
- Full-time
- Part-time
Study type
- Apprentices/Trainees
- Mixed Learning
2025 Tuition fees
- Subsidised $ 2,420.00
- Concession* $ 400.00
- Commercial $ 12,785.00
Additional fees may apply. For more information, see Fees, payments and other costs.
Please note: The course overview is intended as a guide only. Not all courses are available at all locations or through all study types and attendance options. Please check Locations, Dates and Times below or enquire for further information.
Develop your career as an emerging Tasmanian chef and learn the fundamental skills of cookery.
This course is offered as an Australian Apprenticeship as well as Full time on campus.
If you have a passion for cookery and are looking to embark on a career as a commercial cook, this qualification will provide you with the foundations of restaurant cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
In this course, you will learn to participate in environmentally sustainable work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts.
Throughout this course, you’ll also learn the skills you need to work effectively as a cook – how to plan and cost basic menus, and maintain the quality of perishable items, as well as safe and hygienic food handling practices and how to clean kitchen premises and equipment You’ll also gain valuable experience learning how to coach others in cookery-related job skills.
Successful completion of this course will provide you with the skills, knowledge and experience you need to be competent as a qualified cook, and provides a pathway to employment as a commercial cook in organisations such as restaurants, hotels, aged care, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs and cafés.
Locations, dates & times
Campus | Date | Attendance/Duration | Study type | Apply/Enquire |
---|---|---|---|---|
South | ||||
Drysdale Hobart | 3 Feb 2025 - 10 Dec 2025 | Full-time Attendance is full time 9am - 4pm across Monday to Friday with some early morning and evening shifts required. | Mixed Learning | Apply Monday 11 November 2024, 12pm |
Career opportunities
- Chef
- Executive Chef
- Sous Chef
Career opportunities
- Chef
- Executive Chef
- Sous Chef