This qualification is nationally recognised and develops kitchen team leaders and supervisory level chefs in restaurants, cafes, hotels, aged care and hospitals.
This qualification is suitable for those working in a commercial kitchen wanting to achieve a formal supervisory level qualification.
The course covers industry focussed content such as managing food safety, conduct business relationships, manage finances within a budget, promote team effectiveness and roster staff.
This course takes 12 months full time, less for experienced cooks with RPL.
This course is delivered with Victorian and Commonwealth Government funding where eligible.
​Disadvantaged students are encouraged to apply.