Certificate III in Commercial Cookery
RTO CODE 45326
This qualification reflects the role of commercial 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.
This 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Packaging Rules: 25 units must be completed - 20 Core and 5 Electives
This course is 4 terms (1 Year Duration) – On campus and Work based Learning
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Core units - 20 units
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost recipes
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Electives - 4 units
Identify hazards, assess and control safety risks
Produce and serve food for buffets
Prepare and serve cheese
Produce yeast-based bakery products
Provide service to customers
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Year 12 or equivalent in the Australia education system
English Proficiency 5.5 or equivalent
Minimum 18 years of age (for international students only)
Domestic Students: Year 11, higher or equivalent.
Fees and Charges
Please view our international fees and charges here
Materials needed - For Domestic Students Only
To complete this course, the following materials are required:
Cookery Tool Kit at an estimated cost of $325
Cookery Uniform and Boots at an estimated cost $135
Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00