Certificate III in Commercial Cookery

Course details

Are you mature aged and working in the cooking industry? Then this non-apprenticeship cookery course is designed for you.

It will provide you with the practical skills and knowledge needed to work as a qualified commercial cook in a commercial kitchen. You will learn everything from making bread and filleting fish, to creating menus and cooking specialist dishes from recipes provided by top chefs. You will also gain a Level II First Aid certificate and be able to work as a food safety supervisor.

You will have the opportunity to enter a range of prestigious industry awards and competitions, such as the 'Fonterra Food Services Proud to be a Chef' competition.

Entrance requirements

Australian Year 11 or equivalent with a pass. Relevant senior employment experience in industry will be considered.

English language proficiency

• A minimum IELTS overall score of 5.5 (Academic).
• A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

Special admission requirements

• None.

What employment opportunities will I have?

This course may provide you with employment opportunities as a head chef in small businesses or as a sous chef in larger kitchens. You may find work in a range of commercial kitchen environments such as hotels, restaurants, cafes, clubs, event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.

What further study options will I have?

You may wish to progress into the Certificate IV in Hospitality specialising in Bars, Hotels, Restaurants - (which leads into the Advanced Diploma of Hospitality which specialises in Management where you'll receive credits for some subjects already completed.

Accreditation

This course is government accredited and has national recognition