Certificate III in Commercial Cookery

Develop your career as an emerging Tasmanian chef and learn the fundamental skills of cookery. This qualification is offered as an on-campus full-time program at Hobart campus and is also available state-wide in the workplace for new and existing workers within the industry. If completing as an apprentice/trainee or workplace based student, your training will consist of a combination of on-the-job training, off-the-job workshops and self-paced study. If you have a passion for cookery and are looking to embark on a career as a commercial cook, this qualification will provide you with the foundations of restaurant cookery skills and sound knowledge of kitchen operations to prepare food and menu items. In this course, you will learn to participate in environmentally sustainable work practices and work effectively with others in a commercial kitchen context. You'll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You'll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts. Throughout this course, you'll also learn the skills you need to work effectively as a cook – how to plan and cost basic menus, and maintain the quality of perishable items, as well as safe and hygienic food handling practices and how to clean kitchen premises and equipment. You'll also gain valuable experience learning how to coach others in cookery-related job skills. Successful completion of this course will provide you with the skills, knowledge and experience you need to be competent as a qualified cook, and provides a pathway to employment as a commercial cook in organisations such as restaurants, hotels, aged care, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs and cafés.