TasCollege
- Melbourne Campus: Level 2, 505 Little Collins Street, Melbourne, VIC, 3000
- Hobart Campus: Unit 1, Level 1, 86 Collins Street, Hobart, TAS, 7000
- Melbourne: +61 (03) 6240 6705
- Hobart: +61 (03) 6295 5296
- RTO Code: 45352
- CRICOS Code: 03683K
SIT30821 Certificate III in Commercial Cookery
CRICOS Course Code: 109877H
Course Description
If you want to learn fundamental skills and develop knowledge of cooking to become job ready, the Certificate III in Commercial Cookery lays the foundations of restaurant cookery, knife skills, food safety practices and more. The course will equip you with well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
This course provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. On graduation, you’ll have the skills to work as a qualified cook, kitchen manager, commis chef or food business owner.
At a Glance
Intake
Duration
52 weeks (Including 12 weeks term breaks)
Study Mode
On-campus Delivery. Practical face to face in a commercial kitchen
Course Contact Hours
20 hours / week
Work base training
192 hour
Qualification
Certificate III in Commercial Cookery
Fees
Packaged course available:
Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management
Duration : 2.5 years
Course Structure
Application Process
Course Assessment
Future Pathway
Core Units
Elective Units
