Certificate III IN COMMERCIAL COOKERY

Product information

Events, Hotel, Hospitality, Tourism

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4 out of 5 stars

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Level: Certificate

Intakes : February, June & September

Duration : 6 MONTHS

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Entry Requirement

Minimum Entry Requirement is 5 O/L passes including English. Can apply with pending O/L & A/L results.

Course Content

  • Use hygienic practices for food safety
  • Use food preparation equipment
  • Prepare dishes using basic methods of cookery
  • Prepare stocks, sauces and soups
  • Prepare appetisers and salads
  • Prepare vegetable, fruit, egg and farinaceous
  • Produce cakes, pastries and breads
  • Prepare poultry dishes
  • Prepare seafood dishes
  • Prepare meat dishes
  • Participate in safe work practices
  • Work effectively with others
  • Clean kitchen premises and equipment
  • Coach others in job skills
  • Maintain the quality of perishable items
  • • Practical demonstrations • Document / folios • Critical incident repots • Journals • Oral presentations • Interviews • Projects • Group projects • Written assignments • Research projects

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