Certificate III In Commercial Cookery (SIT30821) (109813B)

This course will provide students with the practical skills and knowledge to plan, organize, prepare and cook food in a commercial kitchen environment. They will learn about effective communication, occupational health and safety procedures and workplace hygiene. Students also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. Cooking skills cover a wide range of vegetarian, seafood, poultry and meat dishes, breakfast, lunch and dinner, entrees, appetizers, mains and a massive range of beautiful and delectable desserts.

This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.