Certificate III in Commercial Cookery
For candidates requiring recognition as a trade cook – this qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
This qualification reflects the role of 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
One Time Payment
$500.00
1 week of access
Certificate III in Commercial Cookery
Prepare dishes using basic methods of cookery
Participate in sustainable work practices
Participate in safe food handling practices
Use food preparation equipment
Use hygienic practices for food safety
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Prepare meat dishes
Prepare appetisers and salads
Prepare seafood dishes
Produce cakes, pastries and breads
Produce desserts
Prepare food to meet special dietary requirements
Clean kitchen premises and equipment
Plan and cost recipes
Work effectively as a cook
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Maintain the quality of perishable items