Certificate III in Commercial Cookery
Course Overview
The Certificate III in Commercial Cookery has been designed to respond to the skills needed for entry into the booming hospitality and cookery industry. This qualification reflects the role of cooks who use a wide range of skills and sound knowledge of kitchen operations to prepare food and menu items.
Using discretion and judgement, Culinary Academy students are taught to work with independence and under limited supervision using plans, policies and procedures to guide work activities. Achieving this qualification will contribute to recognition as a trade cook and will provide a pathway to work as a cook in organisations such as restaurants, hotels, clubs and cafes.
Course Structure
This course is comprised of 25 units of competency, comprised of 20 core units and 5 elective units.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completion of Grade 10. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 in any band. |
Pathway
- Cert III Com Cook + Cert IV Kit Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
Career Opportunities
Employment Prospects include:
- Restaurant cook
- Hotel cook
- Club cook
- Pub cook
- Cafe cook
- Caterer
Internship or Work Placements
Working closely with industry leaders, Culinary Academy students are provided real-world experience through the operation of Culinary Noosa, our open-to-the-public training restaurant.