Certificate III in Commercial Cookery

Australian Professional Skills Institute

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 03255G

This qualification is part of the Tourism, Travel and Hospitality Training Package. It provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. It 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.

Structure

  • 25 units: 21 core
  • 4 elective

Subjects

  • Core: Work effectively as a cook
  • Produce cakes, pastries and breads
  • Prepare appetisers and salads
  • Clean kitchen premises and equipment
  • Prepare vegetable, fruit, egg and farinaceous dishes
  • Prepare stocks, sauces and soups
  • Prepare seafood dishes
  • Prepare meat dishes
  • Prepare food to meet special dietary requirements
  • Produce desserts
  • Prepare poultry dishes
  • Participate in safe food handling practices
  • plus more. Electives: Source and use information on the hospitality industry
  • Identify hazards, assess and control safety risks
  • Receive and store stock
  • Transport and store food
  • Show social and cultural sensitivity
  • Produce and serve food for buffets
  • plus more.

Standard entry requirements

No minimum education

Study pathways

Certificate IV in Commercial Cookery; Certificate IV in Catering Operations; Certificate IV in Patisserie

Further information

This qualification is suitable for an apprenticeship pathway.

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