Certificate III in Commercial Cookery
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Certificate III in Commercial Cookery
This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to…
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COURSE DESCRIPTION
This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Employment Pathway
Possible job titles relevant to this qualification may include:
Commercial Cook or commis chef
Assessment Method
Assessment methods are flexible, valid, reliable and fair. Assessment strategies include:
• Questions and answers
• Observation and Demonstration
• Report
• Case Study
• Research Project
• Project Planning
• Scenario Analysis
Pathways Information
Further training pathways from this qualification may include:
SIT40521 Certificate IV in Kitchen Management
SIT40621 Certificate IV in Catering Operations
SIT40721 Certificate IV in Patisserie
Course Structure
Students will need to complete the following 25 units of competency to attain the qualification include 20 core unit and 5 electives.
REQUIREMENTS
There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:
Must have satisfactorily completed an equivalent of Australian year 12 or Certificate II or higher.
Must have IELTS score of 6 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
All international students must be at least 18 years of age or above to study at Central Australian College.
Must participate in Pre-Training Assessment, prior to commencement of the course.