Certificate 3 in Commercial Cookery

Our commercial cookery qualifications prepare you to become a chef, cook or caterer.

• Get hands-on training in commercial kitchens.
• Learn how to prepare and cook dishes within industry timeframes.
• Have the knowledge to safely satisfy the dietary requirements of customers.
• Learn crucial food hygiene and WHS principles, practices and regulations.
• Receive an industry recognised qualification.

This qualification provides a pathway to work as a commercial cook Graduates will use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

25 Units of Competency

21 core plus

4 electives

• PGIBSBSUS201 Participate in environmentally sustainable work practices
• PGIBSBWOR203 Work effectively with others
• PGISITHCCC001 Use food preparation equipment
• PGISITHCCC005 Prepare dishes using basic methods of cookery
• PGISITHCCC006 Prepare appetisers and salads
• PGISITHCCC007 Prepare stocks, sauces and soups
• PGISITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
• PGISITHCCC012 Prepare poultry dishes
• PGISITHCCC013 Prepare seafood dishes
• PGISITHCCC014 Prepare meat dishes
• PGISITHCCC018 Prepare food to meet special dietary requirements
• PGISITHCCC019 Produce cakes, pastries and breads
• PGISITHCCC020 Work effectively as a cook
• PGISITHKOP001 Clean kitchen premises and equipment
• PGISITHKOP002 Plan and cost basic menus
• PGISITHPAT006 Produce desserts
• PGISITXFSA001 Use hygienic practices for food safety
• PGISITXFSA002 Participate in safe food handling practices
• PGISITXHRM001 Coach others in job skills
• PGISITXINV002 Maintain the quality of perishable items
• PGISITXWHS001 Participate in safe work practices
• PGISITHCCC015 Produce and serve food for buffets
• PGISITHCCC003 Prepare and present sandwiches
• PGISITHASC001 Produce dishes using basic methods of Asian cookery
• PGISITXINV002 Maintain the quality of perishable supplies

Back to Home Page