SIT30821 – Certificate III in Commercial Cookery

Entry Requirements

Minimum 18 years of age at the time of commencement

Successful completion of Australian Equivalent Year 10 qualification or higher

Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.

In addition,

Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.

Should have basic computer and MS Office skills (Word, Excel and Power Point)

Pathways into the qualification Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.

Course Details

The Certificate III in Commercial Cookery offers a practical and comprehensive program, providing aspiring chefs with essential culinary skills and knowledge. Students will be immersed in a wide range of culinary topics, including food preparation, cooking techniques, menu planning, food safety, and kitchen management.

The Certificate III in Commercial Cookery provides a solid foundation for those aspiring to build a rewarding career in the culinary industry. With its hands-on approach and industry-aligned curriculum, this program ensures that graduates possess the necessary skills and knowledge to succeed in the competitive world of commercial cookery.

Pathways from the qualification

After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Operation, or other Certificate IV qualifications within the Hospitality training package.

Employment pathways from the Qualification

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes – cook

CAREERS

Your Certificate III in Commercial Cookery career outlook

The career outlook for graduates of Certificate III in Commercial Cookery is promising, with a wide range of opportunities in the thriving hospitality industry. Armed with essential culinary skills, food safety knowledge, and kitchen management expertise, graduates are well-prepared for entry-level positions in restaurants, hotels, catering services, and other food establishments.

Commis Chef

A Commis Chef is an entry-level position that allows graduates of Certificate III in Commercial Cookery to gain valuable hands-on experience in professional kitchens. Under the guidance of experienced chefs, they learn the ins and outs of food preparation, cooking techniques, and plating. Commis Chefs assist in various kitchen tasks, such as chopping vegetables, marinating meats, and preparing sauces. This role provides an excellent opportunity for graduates to further refine their culinary skills and develop a strong foundation for a successful culinary career.

Catering Assistant

Graduates can explore opportunities as Catering Assistants, working with catering companies or event management firms. In this role, they contribute to the preparation and presentation of food for a wide range of events, including weddings, corporate gatherings, and private parties. Catering Assistants assist in setting up buffet stations, ensuring food is served at the right temperature, and maintaining the overall presentation. This position allows them to showcase their culinary expertise in diverse settings and experience the excitement of catering for different occasions.

Line Cook

As Line Cooks, graduates find themselves in the heart of bustling restaurant kitchens, responsible for preparing specific dishes on the menu during busy service times. Line Cooks work closely with the kitchen team to ensure that orders are executed efficiently and accurately, meeting the restaurant's high standards of quality and presentation. This role demands excellent time management and multitasking skills to handle high-volume orders while maintaining consistency in taste and appearance. It offers graduates the chance to work in a fast-paced environment, further honing their culinary talents and gaining exposure to the intricacies of restaurant operations. As they progress in their careers, Line Cooks may have opportunities to specialise in particular cuisines or advance to higher-level positions within the culinary industry.

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