Description

This course will provide participants with basic skills in food preparation and cookery skills to prepare food and menu items. It may also provide 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.

This course provides skills and knowledge in hygiene, basic cookery and kitchen organisation. You will develop your abilities in time management, multi-tasking and communication in a fast-paced environment as well as developing an understanding in the importance of hygiene awareness.

The following equipment and uniform will be required for this course:
• Chef’s knife and paring knife
• Non slip shoes suitable for kitchen (no open toes) preferably black
• White or black polo top or chefs jacket
• Black pants
• White apron
• White skull cap (preferable) – TAFE SA will supply a hair net
• 2 tea towels

For organisations that wish to pay the student fees for this course and are unable to pay by credit card via the website, please contact the Short Course team via email on shortcourses@tafesa.edu.au to organise a Third Party Payment invoice.