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Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

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…

Categories
Cookery, Food and Drink Production, Travel / Tourism And Hospitality
Albright Institute of Business and Language

COURSE DESCRIPTION

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.

Study Pathways

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management at Albright Institute.

Employment Pathways

Potential employment options are as a commercial cook in a restaurants, hotels, clubs, pubs, cafes, and coffee shops.

REQUIREMENTS

Minimum Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement.

Have a valid Student visa status which allows them to study in Australia in Vocational levels.

Must satisfy Albright Pre-training Review (PTR) Assessment.

IELTS score of 5.5 or PTE score of 42 or its’ equivalent (scored within the last 2 calendar years); OR Completed Australian Qualification minimum AQF Level 4 (Certificate 4).

Successful completion of Australian Equivalent Year 11 qualification.

Applicants must undertake the Albright LLN test.

Applicants should have basic computer and MS Office skills (Word, Excel and Power Point);

Qualification entry requirements

There are no qualification specific entry requirements.

Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training.

Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork.

Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.

EDUCATIONAL INSTITUTION

Albright Institute of Business and Language

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