Certificate III Hospitality (Commercial Cookery - SIT30807)

“This training is funded by the NSW Government in partnership with the Australian Government”

Overview

This course aims to provide:

• Training and skills development in Commercial Cookery and kitchen operations; 
• Training that incorporates the following key competencies - collecting, analysing and organising information; planning and organising; working with others; using mathematical ideas and techniques; solving problems and using technology; 
• A specific overview of Commercial Cookery methods and preparation of food; 
• Basic and advanced skills and knowledge for entry to and operation within the hospitality industry; 
• Interpersonal skills essential for a successful career in the hospitality industry. 

Length of course

This course can take up to 52 weeks to complete.

Career Directions

Participants in this course will develop practical skills and associated knowledge required for employment as a cook in a hospitality establishment or retail outlet.

Course Structure

Certificate III in Hospitality (Commercial Cookery) includes the following Modules:

1. Developing Customer Satisfaction
2. Introduction to Cookery
3. Introduction to Hospitality Operations
4. Cookery I - Side Dishes
5. Catering Operations - Food Handling & Plan Food Needs
6. Cookery II - Seafood and Meats
7. Cookery III - Desserts, Pastry & Cakes
8. Dietary and Cultural Requirements & Menu Preparation

Cost of Course: POA