Updating Results

Certificate III in Commercial Cookery

  • Certificate

This qualification 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.

Key details

Degree Type
Certificate
Duration
6 semesters full-time
Course Code
SIT30821
Study Mode
In person
Intake Months
Feb

About this course

This qualification 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. Using discretion and judgement, they work with some independence and under limited supervision using work plans, policies and procedures to guide work activities. Work may occur in a variety of settings, including hotels, restaurants, pubs, cafes, functions, events, residential facilities and lunch bars.

.

You will also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. You will practice the skills you have learned in a simulated work environment or at an appropriate hospitality establishment.

Entry requirements

School Leaver Non-School Leaver AQF
OLNA or NAPLAN 9 Band 8 C Grades in Year 10 English and Maths or equivalent Certificate I or Certificate II

Students wishing to undertake a Traineeship, or an Apprenticeship must be employed in a training contract by an appropriate organisation to study. To find out more regarding Traineeships and apprenticeships click here.

Study locations

Margaret River

Albany

Bunbury

Career pathways

  • Cook

Please note this list should be used as a guide only as job titles and qualification requirements may vary between organisations.

To access free career planning and job search assistance, visit the Jobs and Skills Centres page

(opens in a new tab)
.