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              This qualification provides the skills level and knowledge for an individual to be competent as a qualified or graduated apprenticeship program cook or pastry cook. Work could be undertaken in various hospitality enterprises where food is prepared and served, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and/or coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.


              Key information

              Duration
              • 12 months
              Price
              • R$ 15,000.00
              Diploma fees include
              • Tuition, uniform, learning materials, ingredients, equipments and laboratories.
              Entry requirements
              • Certificat d'Assistant and Certificat de Cadet.

              Certificat Details

              • Course Structure
              • What Qualifications will I gain?

                The Certificat Commis qualifies individuals who apply a broad range of knowledge and skills in varied contexts to undertake skilled work and as a pathway for further learning. Graduates of a Certificat Commis will have factual, technical, procedural and theoretical knowledge in an area of work and learning.Skills

                • cognitive, technical and communication skills to interpret and act on available information
                • cognitive and communicationskills to apply and communicate known solutions to a variety of predictable problems and to deal with unforseen contingencies usingknown solutions
                • technical and communication skills to provide technical information to a variety of specialist and non-specialistaudiences
                • technical skills to undertake routine and some non-routine tasks in a range of skilled operations
              • Job Rules
                • preparing appetisers, salads, stocks, sauces and soups
                • preparing vegetables, fruit, eggs and farinaceous dishes
                • selecting, preparing and cooking poultry, seafood and meat
                • preparing hot and cold desserts, pastries, cakes and yeast goods
                • planning and preparing food for buffets
              • Terms & Dates

                Term Dates & Prices

                Select a date
                2019
                Apr 8, 2019 - Mar 13, 2020 (Standard, in Portuguese, French)
                R$ 15,000.00
                Jul 8, 2019 - Jun 12, 2020 (Standard, in Portuguese, French)
                R$ 15,000.00
                Oct 7, 2019 - Sep 11, 2020 (Standard, in Portuguese, French)
                R$ 15,000.00
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