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