King’s School of Culinary Arts has been established to set the standard for excellence in professional culinary arts training in Australia. Our vision is to be a source of joy in hospitality industry for all people, families, and communities.
Our school is dedicated to making Australia and the world better by means of outstanding education in all aspects of food and its related industries. Through our quality learning experience, King’s School of Culinary Arts prepares future food leaders, pioneers, and specialists for personal and professional achievement.
King’s School of Culinary Arts has been established to set the standard for excellence in professional culinary arts training in australia. Our vision is to be a source of joy in hospitality industry for all people, families, and communities. Our school is dedicated to making australia and the world better by means of outstanding education in all aspects of food and its related industries. Through our quality learning experience, King’s School of Culinary Arts prepares future food leaders, pioneers, and specialists for personal and professional achievement.
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Learn moreThis qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Learn moreThis qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Learn moreThis qualification reflects the role of chefs and 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.
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