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Food & Hospitality · Certificate

Cook with Real Confidence
In Your Kitchen or a Pro's

This course teaches the fundamental skills that great cooks use every day. Go from following recipes nervously to creating dishes with confidence, and build a strong foundation for a career in hospitality.

See what you’ll learn
Free first lesson
Or enrol on the spot
Rated 5 by our students
From $25
Per Week
ICOES + CPD
Endorsed Certificate
14-Day
Money-Back Guarantee
100%
Online, Self-Paced
24/7
AI Tutor
Career outcomes

Upskill. Side Hustle. New Career.

Whatever you are here for, this certificate leads straight to real roles:

Kitchen Hand
Commis Chef
Cafe Cook
Catering Assistant
Food Prep Assistant
Meal Prep Business Owner
Curriculum

What You’ll Learn.

5 modules · 50 lessons · Study at your own pace

01Welcome & IntroductionFree
02Welcome to the Kitchen: What This Course Will Teach You
03Kitchen Safety and Food Hygiene: The Non-Negotiables
04Essential Kitchen Equipment: What You Actually Need
05Knife Skills: Holding, Cutting, and Caring for Your Blades
06Knife Cuts: Dice, Julienne, Chiffonade, and Beyond
07Mise en Place: How Professional Cooks Stay Organised
08Reading and Following Recipes Like a Pro
09Understanding Heat: How Temperature Transforms Food
10Food Storage, Shelf Life, and Reducing Waste
11Setting Up Your Workspace for Efficiency and Flow
Included with your course

Your 24/7 AI Tutor.

It knows where you are

Your tutor sees the lesson you are on and what you have covered, so every answer fits your progress.

Explains Until You Get It

Confused by a concept? Ask for a simpler take, a real-world example, or a quick quiz to test yourself.

There at 11pm

Study when it suits you. Your tutor is available around the clock, every day of your enrolment.

Inside this course · Your tutor
I'm confused about the 'mother sauces'. What's the difference between béchamel and velouté if they both use a roux?
Good question. Both start with a roux, which is a mix of fat and flour. The key difference is the liquid you add. For a béchamel, you add milk. For a velouté, you add a white stock, like chicken or fish stock. This change creates a completely different flavour base. Would you like me to explain how to make a perfect roux without lumps?
ModernEdu
This certifies that
Charlotte Reeve
has successfully completed the
Certificate in Culinary Basics
Issued by Modern Education Australia
Certificate No. ME-2026-04871
Verify at modernedu.com.au/verify
Your certificate

Proof of What You Know.

Endorsed

Endorsed by ICOES, the International Council for Online Educational Standards, and CPD-eligible.

Verifiable online

Every certificate carries a unique number an employer or client can verify on our site in seconds.

Made to share

A printed hard copy is included with upfront enrolment, and a digital version for LinkedIn and your CV.

Student reviews

What People Are Saying.

5 average rating

Set up a plant styling business, and maintain it too

The content was clear and practical — including the set-up of a plant styling business, and ongoing maintenance too.

Emily P. · Verified student

The financial part of the business

Learning about the financial part of the business.

Kristine S. · Verified student

The first weeks are the foundation, not a warm-up

The first weeks in the home are not a warm-up phase, they are the foundation. The guidance we give owners during this window can prevent months of remedial work later, making early intervention one of the most powerful tools we have as trainers.

Gaylene D. · Verified student
What you get

Everything Included.

In this course

50 lessons across 5 modules, read, listen, or watch every one
Your 24/7 AI tutor, built into every lesson
Assessments and your ICOES-endorsed, CPD-eligible certificate
12 months access, with extensions available on request

As a Modern Edu student

Student discount on any additional course
Printed hard-copy edition of your course
More student extras on the way
How it works

Four Steps to Your Certificate.

01

Try It Free

Start lesson 1 right now, free. See the course and meet your tutor before paying anything.

02

Enrol Easily

Pick the option that suits you. Every option is covered by the 14-day guarantee.

03

Make Real Progress

Read, listen, or watch each lesson. Go at your own pace with your tutor beside you.

04

Get Your Certificate

Pass your assessments and receive your endorsed, verifiable certificate.

Enrolment

Easy Ways to Get Started.

Try the first lesson free. When you are ready, split it into four with Afterpay or Klarna, save $140 upfront, or take the simple weekly plan.

Start Here · No Card Needed
Free first lesson
Start lesson 1 right now and meet your AI tutor. See exactly how the course works before you decide anything.
No card. No commitment. Your progress carries over when you enrol.
When you are ready to enrol
Recommended · Split Into Four
$139.75 ×4
Afterpay or Klarna covers the $559 upfront price for you. You get every upfront bonus and the $140 saving, then repay in four fortnightly amounts. Nothing more after that.
A second course free, your choice
Printed edition of your course included
Save $140 compared with the weekly plan
Continue With Afterpay or Klarna
Four interest-free payments of $139.75 for approved applicants. Late fees may apply.
Upfront · Save $140
$559
One payment by card if you would rather settle it in one go. Same bonuses: second course free and the printed edition.
CardAfterpayKlarna
Enrol Upfront for $559
Afterpay and Klarna split $559 into 4 payments of $139.75.
Weekly Payment Plan
$25 /week
28 weekly payments · $700 total
Upfront bonuses not included.
Start the Weekly Plan
Visa · Mastercard · Amex · Afterpay · Klarna accepted.    14-day guarantee
Not sure yet?
Before you enrol

Is It Right for You?

This course is for you if

Aspiring home cooks who want to feel more confident and creative.
People looking for a starting point for a career in food or hospitality.
Anyone who finds cooking stressful and wants to make it enjoyable.
Self-taught cooks who want to fill in the gaps in their knowledge.
Career changers drawn to the food industry who need a solid foundation of skill.

It is probably not for you if

Experienced chefs looking for advanced, specialised techniques.
People who need a government-accredited qualification like a Certificate III in Commercial Cookery. For that, you should look at a TAFE or another RTO.
Anyone wanting to become a certified pastry chef, as this course only covers the basics.
Students looking for a university degree in culinary arts or food science.

14-Day Money-Back Guarantee.

Try the full course for two weeks. If it is not for you, we refund you in full. No questions asked, no conditions.

More from students

“I love that it has different ways to learn! I'll keep learning about each flower's conditioning needs — I feel I've learnt so much already.”

Tammie O. · Verified student

“Very informative, and I like the focus on clients. It's better to give advice in small segments — just as we do with our dogs. Small steps.”

John H. · Verified student

“Real world responses — wow. The laws, and what it means to run a facility, is an eye opener. Even the less-common-pets section was eye opening — rabbits are illegal to keep as pets here in Queensland!”

Lee P. · Verified student
Good to know

Common Questions.

Who is this course designed for?+
This course suits people who want to build real cooking skills from the ground up. It is aimed at aspiring home cooks, career changers looking to enter the food and hospitality industry, and anyone who wants a structured path rather than piecing things together from scattered sources. No prior experience is needed.
What cooking topics does the course cover?+
The course runs across 50 lessons covering knife skills, cooking methods, flavour building, baking, food safety, and menu costing. You will also look at the Australian food and hospitality industry, kitchen roles and hierarchy, and how to start a food business. It is broad by design, giving you a working foundation across all core areas.
How long will it take to complete?+
The course is rated at 116 study hours at a comfortable pace. If you want to move faster, the fast-track path covers the core material in around 10 hours. Most students land somewhere in between depending on how much time they can set aside each week.
What certificate will I receive?+
You will receive a Certificate of Completion issued by Modern Education Australia. This is not a nationally recognised qualification under the Australian Qualifications Framework and Modern Education Australia is not a Registered Training Organisation. The course is ICOES-accredited by the International Council for Online Educational Standards, and your certificate can be verified through the ICOES website.
Is this certificate recognised by employers or TAFE?+
ICOES accreditation means the course has been independently evaluated for quality by an international standards body. Whether a specific employer or institution recognises it depends on them, and we cannot guarantee that. What the course gives you is a solid practical foundation and a credential you can add to your resume to show you have taken your skills seriously.
How is this different from watching cooking videos on YouTube?+
YouTube can show you a technique, but it does not build a structured skill set or test your understanding along the way. This course follows a deliberate sequence, starting with kitchen safety and knife skills before moving through cooking methods, flavour principles, and industry knowledge. You also have access to an AI tutor that responds to your specific questions rather than sending you to another video.

Start With a Free Lesson.

Start with the free first lesson, or enrol on the spot from $25 a week.

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Certificate in Culinary Basics
First lesson free · $25/week · 14-day guarantee