Dual Qualification - Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service)
  • Domestic Students
Course Code SIT30813 / MTM20411
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Contact Hours 
Course Location Melbourne
Course Intake February; July
Course Duration 12 months
Entry Requirements  Year 11
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Course Description

This dual qualification is designed to enhance your cookery and butchery skills with a specialisation in meat preparation and handling. Learn fundamental skills and develop knowledge in a wide range of subjects to become job-ready. This course will provide you with hands-on experience in areas from the preparation and cooking of meats through to cost effective menu development. Graduates will be qualified for employment as a cook or commis chef.

Course units include:


Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au

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