Hospitality

Course Info
The Certificate III in Commercial Cookery is designed for learners who want to learn the basics of cooking, knife sharpening and precision cutting to a la carte, functions and set menu cooking. This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
This course includes preparing appetisers, salads, stocks, sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes.
Entry Requirements
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18 years or older
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Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
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IELTS 5.5 or upper intermediate level ELICOS
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Must meet Student Visa requirements
Units of Competency
Employment Opportunities
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes: Cook