An apprenticeship allows you to combine on-the-job experience with practical skill based training. As a graduate you will have an understanding of knife skills, basic methods of cookery, nutrition and menu development. This apprenticeship is a pathway to becoming a commis chef, sous chef, chef de partie or executive chef.
Course units include:
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