Certificate III in Commercial Cookery

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management at Albright Institute.

Applicants must have a valid IELTS score of 5.0 Bands OR PTE score of 36 OR Cambridge score 154 OR TOEFL iBT 36 OR its equivalent (such as completion of a minimum 10-weeks General English Course of Intermediate Level) within the last 3 Calendar Years, OR have completed an Australian Qualification of minimum AQF Level 3 or higher, OR have successfully completed an Australian Equivalent Year 11 qualification within the last 3 Calendar Years.

25 units must be completed: 20 core units and 5 elective units. Elective units include Prepare and present sandwiches, Produce and serve food for buffets, Prepare and serve cheese, Participate in sustainable work practices, and Provide service to customers.

Students receive a Knife Kit containing a large chef knife, pairing knife, all purpose knife, bread knife, fillet knife, palate knife, peeler, wooden brush, spatula, balloon whisk, nozzle (flat and fluted), tea towel, pad lock and key, and a steele/sharpening rod. They also receive a Chef Uniform consisting of chef trousers, chef coat, chef cap with logo, black kitchen anti-skid shoes, white apron, and neck kerchief.

Yes. Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during practical training. Learners must also be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork. Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.