Certificate 3 in Commercial Cookery
This course is for students who want to become qualified cooks. You will acquire the skills and knowledge needed to operate as a cook in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene.
You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner.
The course contains a range of elective units specific for various industry sectors.
This course does not qualify you as a trade cook. Trade recognition is given as a Certificate of Proficiency issued by the NSW Vocational Training Tribunal after completion of this course.
- While there is no formal academic entry requirement for this course, for student visa purposes you may be required to show successful completion of anacademic qualification equivalent to Year 10 or Year 12
- Academic IELTS 5.5orTOEFL (iBT) 46orCertificate 3 in Advanced English for Further Studyat TAFE NSW or equivalent
After achieving Certificate 3 in Commercial Cookery, individuals could progress to Certificate 4 in Commercial Cookery, or Certificate 4 in Patisserie.
Course Code: 11570
CRICOS Code: 079576G
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Last updated June 20, 2016