Certificate III in commercial cookery

This qualification gives the skills and knowledge needed to begin a career as a chef or cook. You will develop essential cookery skills and techniques, learn to prepare a variety of dishes, and operate efficiently in a busy commercial kitchen. You will train with the industry professionals and refine your capabilities with practical experiences.

Core units-25
Elective units- 5
Duration 1 Year
Certificate IV in kitchen Management

This qualification reflects the role of chefs and cooks who supervise or lead teams. During your study, you’ll develop the ability to work independently in a commercial kitchen setting and learn to solve non-routine problems.

You will develop-

✓ Quality control

✓ Stock control menu planning and costing

✓ Finance

✓ Human resources leadership

✓ People and operations management

✓ Sustainable work practices

✓ Food hygiene, food safety and first aid

✓ Food preparation and presentation