Level 4 - Commercial Cookery 2008

Welcome to the level 4 Commercial Cookery Hamilton Campus



This course is designed for individuals who wish to develop the skills and knowledge required to work as a qualified chef or cook who performs a supervisory/team leadership role in a hospitality/catering enterprise.

The core modules are primarily theoretically based and focus on a range of establishment operational processes and procedures that an individual would be expected to know and effectively perform when working at supervisory/team leadership level in a hospitality/catering enterprise.

This would include developing skills and knowledge in the following areas:
2675N
Control and order stock
9545B
Food safety programs
2677B
Catering quality control
2677K
Monitor catering revenue and costs
7026J
Interpret financial information
7026T
Management fundamentals
7027K
Lead and manage people
7027M
Monitor workplace operations
9544B
Hospitality health, safety & security
7026R
Manage budgets
7027L
Roster staff
7027N
Monitor staff performance
7027S
Manager Workplace relations

Start: Semester 2 2008
Total hours: 96 hours
Attendance: Every Monday for 18 weeks
Location: Hamilton Campus

Our next course will start on the Monday the 21/07/08

To register for a place or enquire futher email Stephen O'Brien -

mailto:stephen.l.obrien@tafe.nsw.edu.au