Certificate III in Commercial Cookery
RTO CODE 45326
The nationally recognised Certificate III in Commercial Cookery refines your existing skills and knowledge, and prepares you for a career as a head chef of sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.
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 provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
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 - 21 units
Use hygienic practices for food safety
Use food preparation equipment
Clean kitchen premises and equipment
Prepare dishes using basic methods of cookery
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare appetisers and salads
Prepare meat dishes
Maintain the quality of perishable items
Prepare seafood dishes
Prepare poultry dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirement
Participate in environmentally sustainable work practices
Participate in safe food handling practices
Plan and cost basic menus
Coach others in job skills
Work effectively with others
Work effectively as a cook
Participate in safe work practices
Electives - 4 units
Produce and serve food for buffets
Identify hazards, assess and control safety risk
Handle and serve cheese
Receive and store stock
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 with no band score below 5.
Domestic Students: Year 12 or equivalent in the Australia education system.