The Certificate III in Commercial Cookery 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.
You’ll learn how to plan and cost menus, select and prepare a variety of food, cater for specific dietary requirements and cultural needs, and apply food safety and hygiene procedures.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés and coffee shops.
The training utilises materials such as learner guides, relevant websites, video clips, and paper-based resources. Assessments will be conducted using knowledge, project, observation and competency conversation assessment tools.
The qualification is offered in an on-the-job capacity, involving training and assessing in the workplace. The apprentice must be supervised by a qualified chef or by someone who has sufficient industry experience in cooking. The workplace must have access to a commercial kitchen and have the ability to prepare food/dishes such as poultry, seafood, meat, cakes, pastries, breads, appetisers, desserts, stock, sauces and soups.
This program is nationally-recognised and on successful completion you will be awarded with the qualification SIT3086 – Certificate III in Commercial Cookery.
The program is offered over a maximum of 4 years for Full Time employees and 8 years maximum for Part Time employees. Students are able to complete earlier in negotiation with their Training Consultant.
For information around fees, refunds, LLN issues, available support services, possible government subsidies and all other relevant information, please refer to our student guide handbook.