Certificate III in Commercial Cookery
Course Overview
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, use plans, policies, and procedures to guide work activities.
Course Structure
To attain this qualification the 25 (20 core, 5 elective) units of competency must be satisfactorily completed.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Be at least, 16 years of age at the time of enrolment. |
| Academic Entry Requirements | Satisfactory completion of Year 10 (or equivalent) schooling. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS 5.5 overall with each band 5 or above, or equivalent.
|
Pathway
- CertIII Com Cook + Cert IV Kit Man + Dip Hos Man
- CertIII Com Cook + CertIV Kit Man + Dip Hos Man + Ad.Dip Hos Man
Career Opportunities
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Internship or Work Placements
The qualification will include 360 hours of industry placement, to be undertaken in Alliance College training café, Alliance College function and/or approved workplace.