Courses

Le Cordon Bleu

Certificate IV in Patisserie (SIT40721)

Advanced 6-month patisserie program building on Certificate III, specializing in chocolate and sugar work, showpieces, and pastry management for aspiring pastry chefs.

Le Cordon Bleu Australia

Certificate IV in Kitchen Management

An advanced 6-month culinary program combining modernist cuisine techniques, classical French cooking, and restaurant management skills for aspiring chefs and culinary professionals.

University of Adelaide

Unit of study (6 unit value)

A foundational chemistry course for students who have completed SACE Stage 2 Chemistry, covering acids and bases, chemical thermodynamics, equilibrium, redox processes, electrochemistry, reaction kinetics, and organic chemistry with real-world applications.

Salford College

Certificate IV in Kitchen Management

A 92-week qualification for commercial cooks with supervisory or team leading roles in kitchens. Provides pathway to work as Chef or Chef de partie in restaurants, hotels, clubs, and hospitality venues.

TAFE Queensland

Diploma of Hospitality Management

Develop management skills in hospitality including rostering, budgeting, marketing, and people management. Prepare for leadership roles as restaurant manager, sous chef, or motel manager.

TasTAFE

Certificate IV

A 26-week hospitality management course combining theoretical and practical training in commercial kitchen operations, menu design, and staff leadership for aspiring kitchen managers and chefs.

TasTAFE

Certificate IV in Kitchen Management

A 26-week hospitality management course combining theoretical and practical training in commercial kitchen operations, menu design, and staff leadership for aspiring kitchen managers and chefs.

TasTAFE

Certificate II in Cookery

Learn essential food preparation and cookery skills from experienced chefs to launch your hospitality career. Gain hands-on training in commercial kitchen practices, food safety, and basic cooking methods.

TAFE NSW

Certificate III

Step into the kitchen and create mouth-watering cakes and pastries. Learn to whip up delicious fillings and desserts as a pastry chef or pâtissier, and work anywhere from boutique businesses to 5-star hotels.

TAFE NSW

Certificate III

Become trade qualified in this creative field and begin your journey as a chef patissier or a pastry cook. Study as an apprentice to learn invaluable skills from industry professionals and develop your culinary flair to craft delicacies that impress.

TAFE NSW

Certificate III

Learn to navigate the seas and sail to a career as a master, chief mate or deck watchkeeper. Rise to challenges as you lead a crew on fishing charters, commercial vessels and tourist trips on vessels within Australian coastal waters.

GOTAFE (Northern Victoria Institute of TAFE)

Certificate III in Commercial Cookery (SIT30821)

Become a qualified commercial cook with comprehensive training in kitchen operations, cooking methods, food safety, and professional culinary skills across various cuisines and dietary requirements.

Box Hill Institute

Certificate III in Commercial Cookery

A 3-year apprenticeship program that teaches practical commercial cooking skills in real kitchens, preparing you to become a qualified trade cook in restaurants, hotels, and catering establishments.

TAFE NSW

Certificate IV

The Certificate IV in Kitchen Management develops your existing skills and knowledge so you can take your cooking career to the next level. Train with industry professionals, master a range of cooking techniques and refine your capabilities with practical experience.

TAFE NSW

Certificate IV

Master the art of patisserie with this nationally recognised qualification. Learn to create chocolate confections, sugar showpieces, gateaux, tortes, and pastries while developing leadership skills to manage a professional pastry kitchen.