Meridian International Hotel School

COMMERCIAL COOKERY

A qualification in Commercial Cookery prepares you for a career as a chef or commercial cook in a wide range of places, including Five Star Hotels, Fine Dining Restaurants, Cafes, Catering Companies, Hospitals, Cruise Liners, Airline Catering, Casinos and many more. After you graduate you will have skills as diverse as basic Hospitality Management Theory, Hygiene and Safety, and preparation of everything from meat, poultry and seafood, to salads, soups and vegetables. Upon completion of the Commercial Cookery program you will have the knowledge and training to begin a career as a successful commercial cook or sous chef.

PATISSERIE

The Patisserie programs provide you with all the skills necessary to become a qualified Patissier, or Pastry Chef. You will learn the modern and traditional techniques of patisserie production as well as operational kitchen management. After you graduate you will possess highly creative artisan skills in areas such as sugar and chocolate decorative work, petit fours, gateaux and desserts. Basic management theory will assist you in pastry preparation in a commercial environment. A successful pastry chef can find employment in Bakeries, Pastry Boutiques, Fine Dining Restaurants, Five Star Hotels and Function Centres.

OPERATIONS & SUPERVISION

The Operations and Supervision programs are designed to equip you with the skills necessary to undertake operational activities within the hospitality industry. The Operations program will give you training for employment in fundamental positions in hospitality businesses such as Bar Person in a hotel, Sommelier in a fine dining restaurant, Waiter in a restaurant or café, and Concierge or Desk Attendant in a five star hotel. The Supervision program reflects the role of team leaders and supervisors in the hospitality industry, and employment opportunities for students include Food and Beverage Supervisor in a hotel, Restaurant Supervisor, Front Office Supervisor and Function Coordinators.