Certificate III in Commercial Cookery

The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad; it is an exciting and fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs. The Certificate III in Commercial Cookery (SIT30821) at Academies Australasia Polytechnic will fast-track a career by preparing students with the strong foundation of skills and practical knowledge needed to lead a service team, and the understanding needed to thrive as a chef or cook in a leading hotel, restaurant or other business within the hospitality and tourism industries. Practical training is delivered in AAPoly's own training kitchen at the Swanston Street campus in Carlton. The course covers 25 units of competency: using food preparation equipment, basic methods of cookery, appetisers and salads, stocks, sauces and soups, vegetable, fruit, egg and farinaceous dishes, vegetarian and vegan dishes, poultry, meat and seafood dishes, cakes, pastries and breads, desserts, food for special dietary requirements, buffets, pates and terrines, and cheese. Supporting units cover planning and costing recipes, cleaning kitchen premises and equipment, hygienic practices and safe food handling, receiving and storing stock, coaching others in job skills, sustainable work practices, safe work practices and hazard identification. Delivery is over four terms, and the qualification is the required prerequisite for the Certificate IV in Kitchen Management (SIT40521).