Certificate III in Commercial Cookery
Course Overview
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.
Completion of this qualification contributes to 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.
Course Structure
This course has 25 units of competency including 20 core units and 5 elective units, taught over a period of 65 weeks.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Learners are over 18 years of age. |
| Academic Entry Requirements | They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. |
Pathway
- Cer III CC+ Cer IV KM + Diploma Hos
- Certificate III CC + Cer IV Kitchen management
- Cer III CC+ Cer IV KM + Diploma + ADip Hos
Career Opportunities
Possible job roles include:
- Cook
Internship or Work Placements
This course requires a total of 400 work placement hours.