Certificate
This course reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
You will gain and apply a broad set of practical skills and knowledge in food production techniques, hygiene, food safety, recipe costing, sustainability and work health and safety practices.
To successfully complete this course, you must undertake mandatory work placement of 48 service periods, this can be completed in the CIT Restaurant or in Industry.
This qualification provides a pathway to work in organisations worldwide such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
To achieve the Certificate III in Commercial Cookery you need to complete the 20 CORE units and 5 ELECTIVE units.
If you are entering these courses as an apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP).