The Certificate III in Commercial Cookery is a comprehensive and practical program designed to equip aspiring chefs with the essential culinary skills and knowledge required to thrive in the dynamic hospitality industry. This course covers a wide range of culinary topics, including food preparation, cooking techniques, menu planning, food safety, and kitchen management.
CAREERS
The career outlook for graduates of Certificate III in Commercial Cookery is promising, with a wide range of opportunities in the thriving hospitality industry. Armed with essential culinary skills, food safety knowledge, and kitchen management expertise, graduates are well-prepared for entry-level positions in restaurants, hotels, catering services, and other food establishments.
As qualified chefs, graduates can pursue diverse career paths, from working in fine dining restaurants and hotels to catering for events and managing kitchen operations. The demand for skilled chefs remains consistent, with the culinary industry always seeking passionate individuals who can create delightful dining experiences for patrons.
Furthermore, the hands-on training and practical experience obtained during the program equip graduates to adapt to the fast-paced and dynamic nature of commercial kitchens. They develop essential soft skills like teamwork, communication, and time management, crucial for success in high-pressure kitchen environments.
Commis Chef
A Commis Chef is an entry-level position that allows graduates of Certificate III in Commercial Cookery to gain valuable hands-on experience in professional kitchens. Under the guidance of experienced chefs, they learn the ins and outs of food preparation, cooking techniques, and plating. Commis Chefs assist in various kitchen tasks, such as chopping vegetables, marinating meats, and preparing sauces. This role provides an excellent opportunity for graduates to further refine their culinary skills and develop a strong foundation for a successful culinary career.
Catering Assistant
Graduates can explore opportunities as Catering Assistants, working with catering companies or event management firms. In this role, they contribute to the preparation and presentation of food for a wide range of events, including weddings, corporate gatherings, and private parties. Catering Assistants assist in setting up buffet stations, ensuring food is served at the right temperature, and maintaining the overall presentation. This position allows them to showcase their culinary expertise in diverse settings and experience the excitement of catering for different occasions.
Line Cook
As Line Cooks, graduates find themselves in the heart of bustling restaurant kitchens, responsible for preparing specific dishes on the menu during busy service times. Line Cooks work closely with the kitchen team to ensure that orders are executed efficiently and accurately, meeting the restaurant's high standards of quality and presentation. This role demands excellent time management and multitasking skills to handle high-volume orders while maintaining consistency in taste and appearance. It offers graduates the chance to work in a fast-paced environment, further honing their culinary talents and gaining exposure to the intricacies of restaurant operations.
Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Operation, or other Certificate IV qualifications within the Hospitality training package.
Employment pathways from the Qualification
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes – cook
