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:
For some students, this program is delivered by a third party training provider.
Fees and charges can be found at www.angliss.edu.au/fees-and-charges
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Call 1300 ANGLISS or email email@example.com