Chef

Education and training

There are several nationally recognised qualifications to train as a chef at various levels.

A commis chef:

Certificate III in Hospitality (Commercial Cookery) is the standard ‘trade' qualification required to become a qualified cook

Certificate III in Hospitality (Asian Cookery) is the trade qualification for those specialising in Asian cookery

Certificate III in Hospitality (Commercial Catering) will enable you to work as a caterer in a catering firm

Special restrictions apply on doing the Certificate III through a training course in WA, and for those under 21 in NSW.

A chef de partie or sous chef:

Certificate IV in Hospitality (Commercial Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision

Certificate IV in Hospitality (Asian Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision in an Asian kitchen

Certificate IV in Hospitality (Patisserie) is designed to give you high level patisserie skills as well as supervisory skills required for running a café or cake shop

Certificate IV in Hospitality (Catering Operations) will enable you to develop more catering skills such as managing functions or catering for hospitals, as well as supervisory skills

A chef de cuisine (head chef or executive chef):

The Diploma of Hospitality Management or Advanced Diploma of Hospitality Management are the qualifications for chefs who wish to acquire skills in management to manage a kitchen or their own restaurant.

The right qualification

There are several nationally recognised qualifications to train as a chef at various levels.

A commis chef:

Certificate III in Hospitality (Commercial Cookery) is the standard ‘trade' qualification required to become a qualified cook

Certificate III in Hospitality (Asian Cookery) is the trade qualification for those specialising in Asian cookery

Certificate III in Hospitality (Commercial Catering) will enable you to work as a caterer in a catering firm

Special restrictions apply on doing the Certificate III through a training course in WA, and for those under 21 in NSW.

A chef de partie or sous chef:

Certificate IV in Hospitality (Commercial Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision

Certificate IV in Hospitality (Asian Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision in an Asian kitchen

Certificate IV in Hospitality (Patisserie) is designed to give you high level patisserie skills as well as supervisory skills required for running a café or cake shop

Certificate IV in Hospitality (Catering Operations) will enable you to develop more catering skills such as managing functions or catering for hospitals, as well as supervisory skills

A chef de cuisine (head chef or executive chef):

The Diploma of Hospitality Management or Advanced Diploma of Hospitality Management are the qualifications for chefs who wish to acquire skills in management to manage a kitchen or their own restaurant.

Finding a training organisation

There are several nationally recognised qualifications to train as a chef at various levels.

A commis chef:

Certificate III in Hospitality (Commercial Cookery) is the standard ‘trade' qualification required to become a qualified cook

Certificate III in Hospitality (Asian Cookery) is the trade qualification for those specialising in Asian cookery

Certificate III in Hospitality (Commercial Catering) will enable you to work as a caterer in a catering firm

Special restrictions apply on doing the Certificate III through a training course in WA, and for those under 21 in NSW.

A chef de partie or sous chef:

Certificate IV in Hospitality (Commercial Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision

Certificate IV in Hospitality (Asian Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision in an Asian kitchen

Certificate IV in Hospitality (Patisserie) is designed to give you high level patisserie skills as well as supervisory skills required for running a café or cake shop

Certificate IV in Hospitality (Catering Operations) will enable you to develop more catering skills such as managing functions or catering for hospitals, as well as supervisory skills

A chef de cuisine (head chef or executive chef):

The Diploma of Hospitality Management or Advanced Diploma of Hospitality Management are the qualifications for chefs who wish to acquire skills in management to manage a kitchen or their own restaurant.

Tips on choosing a training organisation

There are several nationally recognised qualifications to train as a chef at various levels.

A commis chef:

Certificate III in Hospitality (Commercial Cookery) is the standard ‘trade' qualification required to become a qualified cook

Certificate III in Hospitality (Asian Cookery) is the trade qualification for those specialising in Asian cookery

Certificate III in Hospitality (Commercial Catering) will enable you to work as a caterer in a catering firm

Special restrictions apply on doing the Certificate III through a training course in WA, and for those under 21 in NSW.

A chef de partie or sous chef:

Certificate IV in Hospitality (Commercial Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision

Certificate IV in Hospitality (Asian Cookery) is designed for qualified cooks who want to develop their skills in kitchen supervision in an Asian kitchen

Certificate IV in Hospitality (Patisserie) is designed to give you high level patisserie skills as well as supervisory skills required for running a café or cake shop

Certificate IV in Hospitality (Catering Operations) will enable you to develop more catering skills such as managing functions or catering for hospitals, as well as supervisory skills

A chef de cuisine (head chef or executive chef):

The Diploma of Hospitality Management or Advanced Diploma of Hospitality Management are the qualifications for chefs who wish to acquire skills in management to manage a kitchen or their own restaurant.