Certificate 3 Commercial Cookery
Certificate 3 in Commercial Cookery PGISIT30816
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 |