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CQUni Handbook
Previous Version
Version Effective: 2nd of March, 2023
SIT40516 - Certificate IV in Commercial Cookery
Course Details
Course Summary
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Entry Requirements
Applicants must be an existing worker in the Tourism and Hospitality industry and must already hold a trade qualification (Certificate III) in the Tourism and Hospitality industry.
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Vocational placement is not required by students who have previously completed the following units:
- SITHCCC020 Work effectively as a cook
- SITHKOP005 Coordinate cooking operations
For students who have not already completed these units, you will need to demonstrate 48 restaurant services (portfolio of evidence). For the unit SITHKOP005 Coordinate cooking operations, students need to demonstrate 12 services.
Course Details
| Course Type | Qualification | ||||||||||||||
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||||||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 4: Certificate IV |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
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Student Outcomes, Career Opportunities and Occupations
Upon completion this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
Course Structures
In order to complete this course, you must:
- Complete 26 core units
- Complete 7 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
On Campus
12 months
- On-campus
- RPL/RCC/Credit
| Hygiene and Safe Food Handling Practices | ||||
|---|---|---|---|---|
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| Work Safely in the Kitchen | ||||
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| Work Effectively and Use Cookery Skills Effectively | ||||
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| Use Equipment to Prepare and Cook Food | ||||
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| Participate and Maintain the Quality of Perishable Food and Practice Sustainability | ||||
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| Prepare and Present Appetisers, Salads and Sandwiches | ||||
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese | ||||
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| Prepare and Present Poultry and Seafood Dishes | ||||
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| Package Prepared Foodstuffs | ||||
| SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| Coaching and Developing Skills as a Cook | ||||
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| Produce Cakes Pastries and Breads | ||||
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| Menu Planning and Costing | ||||
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| Dietary and Specialised Food Items | ||||
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
| Manage People and Conflict | ||||
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| Coordinate Cookery Operations and Dietary Requirements | ||||
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| Environmentally Sustainable Work Practices | ||||
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| Manage Finances within a Budget | ||||
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| Diversity in the Workplace | ||||
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| Implement and Monitor Work Health and Safety Practices | ||||
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXFSA002 | Participate in safe food handling practices |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXWHS001 | Participate in safe work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITXINV002 | Maintain the quality of perishable items |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC017 | Handle and serve cheese |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare Seafood Dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC004 | Package prepared foodstuffs |
| SITHPAT006 | Produce desserts |
| SITHCCC020 | Work effectively as a cook |
| SITXHRM001 | Coach others in job skills |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHKOP002 | Plan and cost basic menus |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC021 | Prepare specialised food items |
| SITXMGT001 | Monitor work operations |
| SITXHRM003 | Lead and manage people |
| SITXCOM005 | Manage conflict |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXFIN003 | Manage finances within a budget |
| BSBDIV501 | Manage diversity in the workplace |
| SITXWHS003 | Implement and monitor work health and safety practices |
International
52 weeks
- RPL/RCC/Credit
- On-campus
| Hygiene and Safe Food Handling Practices | ||||
|---|---|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| Work Safely in the Kitchen | ||||
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| Work Effectively and Use Cookery Skills Effectively | ||||
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| Use Equipment to Prepare and Cook Food | ||||
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| Participate and Maintain the Quality of Perishable Food and Practice Sustainability | ||||
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| Prepare and Present Appetisers, Salads and Sandwiches | ||||
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| Prepare and Present Fruit, Vegetables, Pasta Dishes and Cheese | ||||
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| Prepare and Present Poultry and Seafood Dishes | ||||
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| Package Prepared Foodstuffs | ||||
| SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| Coaching and Developing Skills as a Cook | ||||
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| Produce Cakes, Pastries and Breads | ||||
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| Menu Planning and Costing | ||||
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| Dietary and Specialised Food Items | ||||
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
| Manage People and Conflict | ||||
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| Coordinate Cookery Operations and Dietary Requirements | ||||
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| Environmentally Sustainable Work Practices | ||||
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| Manage Finances within a Budget | ||||
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| Diversity in the Workplace | ||||
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| Implement and Monitor Work Health and Safety Practices | ||||
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXWHS001 | Participate in safe work practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITXINV002 | Maintain the quality of perishable items |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC017 | Handle and serve cheese |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare Seafood Dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC004 | Package prepared foodstuffs |
| SITHPAT006 | Produce desserts |
| SITHCCC020 | Work effectively as a cook |
| SITXHRM001 | Coach others in job skills |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHKOP002 | Plan and cost basic menus |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC021 | Prepare specialised food items |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXCOM005 | Manage conflict |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXFIN003 | Manage finances within a budget |
| BSBDIV501 | Manage diversity in the workplace |
| SITXWHS003 | Implement and monitor work health and safety practices |
User Choice
This program is typically delivered over 1 year full time or 2 years part-time.
- RPL/RCC/Credit
- On-campus
- Mixed Mode
| Core Units | ||||
|---|---|---|---|---|
| SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
| SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
| SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
| SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP004 | Develop menus for special dietary requirements | More Information | Training.gov Details | |
| SITXHRM003 | Lead and manage people | More Information | Training.gov Details | |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | More Information | Training.gov Details | |
| BSBDIV501 | Manage diversity in the workplace | More Information | Training.gov Details | |
| SITXWHS003 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXMGT001 | Monitor work operations | More Information | Training.gov Details | |
| SITXFIN003 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXCOM005 | Manage conflict | More Information | Training.gov Details | |
| SITHKOP005 | Coordinate cooking operations | More Information | Training.gov Details | |
| Elective Units | ||||
| SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
| BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
| SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
| SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA001 - Use hygienic practices for food safety |
| 1 | SITHCCC007 - Prepare stocks, sauces and soups |
| 1 | SITHCCC006 - Prepare appetisers and salads |
| 1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC001 - Use food preparation equipment |
| 1 | SITXINV002 - Maintain the quality of perishable items |
| 1 | SITHKOP001 - Clean kitchen premises and equipment |
| 1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
| 1 | BSBWOR203 - Work effectively with others |
| 1 | SITXWHS001 - Participate in safe work practices |
| 1 | SITHCCC003 - Prepare and present sandwiches |
| 2 | SITHCCC013 - Prepare Seafood Dishes |
| 2 | SITHCCC014 - Prepare meat dishes |
| 2 | SITHPAT006 - Produce desserts |
| 2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC012 - Prepare poultry dishes |
| 2 | SITHCCC017 - Handle and serve cheese |
| 3 | SITXFSA002 - Participate in safe food handling practices |
| 3 | SITHKOP002 - Plan and cost basic menus |
| 3 | SITXHRM001 - Coach others in job skills |
| 3 | SITHCCC020 - Work effectively as a cook |
| 3 | SITHCCC019 - Produce cakes, pastries and breads |
| 3 | SITHCCC018 - Prepare food to meet special dietary requirements |
| 3 | SITHCCC021 - Prepare specialised food items |
| 4 | SITHKOP004 - Develop menus for special dietary requirements |
| 4 | SITXHRM003 - Lead and manage people |
| 4 | BSBSUS401 - Implement and monitor environmentally sustainable work practices |
| 4 | BSBDIV501 - Manage diversity in the workplace |
| 4 | SITXWHS003 - Implement and monitor work health and safety practices |
| 4 | SITXMGT001 - Monitor work operations |
| 4 | SITXFIN003 - Manage finances within a budget |
| 4 | SITXCOM005 - Manage conflict |
| 4 | SITHKOP005 - Coordinate cooking operations |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Written/Electronic Assessment |
| Practical Task |
| Third Party Verification |
| Project |
| RPL |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2019 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2020 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2021 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2022 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
Domestic 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
International 2019 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
There are currently no intakes scheduled for this course structure.
User Choice
There are currently no intakes scheduled for this course structure.
International 2020 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time
Rockhampton City
February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2021 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2022 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
July: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
July: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
International 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
July: Full Time/Part Time
User Choice
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:
Show Historic Availabilities
Show Historic Availabilities
More Details
More Details
Resource Requirements
Students will be required to purchase a Student Uniform Kit which includes
- a chef jacket
- chef pants
- an apron
- a neckerchief
- chef hat
- closed in shoes