Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550
This cookery course will equip you to work within a professional kitchen at a supervisory level. You will gain hands on culinary experience in the preparation of salads, appetisers, sauces, stocks, meat, poultry, seafood, and soups.
When you successfully complete the Certificate 3 in Commercial Cookery, you will be able to cook different dishes under the supervision of chef, in a range of kitchen setups. You will learn practical skills in areas such as preparing, seasoning, portioning and storing of food in a dining or catering establishment.
You will gain cooking skills and gain an understating of kitchen, people and may train other staff at any food establishment or culinary institution.
Good pass at Year 12 level or the overseas equivalent and preferably some relevant work experience.
English language proficiency equivalent to IELTS 5.5 (Academic) with no individual band score less than 5.5.
Tuition Fees: A$12000 – A$34000
Full time 1 year. International students can not choose to study this course part time as their primary course.
February and July. Some colleges will offer April and September intakes as well.
Commercial Cookery certificate 3 provides recognition of the skills and knowledge required to find employment in hospitality establishments including:
Possible job titles after completing commercial cookery cert 3 include:
You may be able to reduce the number of units required by you to be studied in ‘Certificate 3 in Commercial Cookery’ by measuring skills you have acquired through work, life experiences or other qualifications obtained from formal studies or training. Australian Qualifications Framework (AQF) qualifications and statements of attainment issued by another Registered Training Organisation (RTO) will be recognised by the institution you choose to study, to provide you RPL.
25 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Please note that the following core units will be part of the course. However not all institutions may not offer all the elective units.
This unit describes the knowledge and skills required to efficiently measure resource usage and effectively conduct improvements in the work practices. These may also include, reducing the negative environmental impact of work practices.
This unit describes the knowledge and skills needed to work together with others and deal efficiently with problems, conflict, and issues.
This unit describes the achievement outcomes, knowledge and skills needed to cautiously use commercial cutlery equipment to prepare for a different variety of foods.
This unit describes the achievement outcomes as well as the skills and knowledge needed to use a vast variety of cutlery methods to prepare the dishes.
This unit explains the achievement outcomes as well as the knowledge and skills needed to make appetisers and salads following original recipes. It needs the ability to choose and prepare the correct ingredients and to use relevant equipment and cutlery and food storing methods.
This unit explains the achievement outcomes knowledge and skills needed to prepare a wide variety of sauces, soups and stock following original recipes. It needs the ability to choose and prepare ingredients, and to use needed equipment and cutlery and food storing methods
This unit explains the achievement outcomes, knowledge and skills need to prepare and cook a variety of vegetables, fruit, eggs, and gritty dishes following original and standard recipes. It requires the ability to choose and prepare the ingredients, and to use the required equipment needed for the kitchen, cooking and food storing methods
This unite explains the achievement outcomes as well as the skills and knowledge needed to prepare and cook a wide variety of poultry dishes following original and standard recipes. It needs the ability to select, prepare and portion poultry, and to use the required equipment needed for a kitchen, cooking and food storing methods
This unit explains the achievement outcomes, knowledge and skills needed to prepare and cook a wide variety of fish and shellfish dishes following original and standard recipes. It needs thew ability to select, prepare a portion seafood, and the usage of the needed equipment needed for a kitchen, cooking and food storing methods.
This unit explains the achievement outcomes, knowledge and skills used to prepare and cook a vast variety of meat dishes following the standard or original recipe. It needs the ability to choose, prepare portion meat and the usage of required equipment for the kitchen, cooking and food storing methods.
This unit explains the achievement outcomes, knowledge and skills needed to prepare dishes for people who are on a special dietary for their health, lifestyle, or religious reasons. It requires the ability to affirm the dietary needs for the customers. Use special recipes, choose special ingredients, and make food to satisfy the unique requirements for the customers.
This unit explains the achievement outcomes, knowledge and skills needed to make cakes, pastries and breads on a commercial kitchen following standard or original recipes. It requires the ability to choose, prepare and portion the ingredients and the usage of the required equipment in a vast range of cookery methods to produce and make cakes, pastries, and breads as well as food storing methods.
This unit explains the achievement outcomes, knowledge and the skills required to work as a cook. It absorbs all aspects of organising, prepping, and cooking a wide variety of food items across different service periods and kinds of menus, using a wide range of methods for cooking and team allocation skills.
This unit explains the achievements outcome, knowledge as well as the skills required to clean food prepping areas. As in storage areas, and the equipment to ensure the safety of the food. It needs the ability to work cautiously and to use resources efficiently to reduce the negative impacts on the environment.
This unit explains the achievement outcomes, knowledge and skills needed to plan and cost simple menus for dishes or food product ranges for any types of cooking or food service style. It requires the ability to determine customer choices, prepare menus to appropriate customer and business needs, amount menus and evaluate their success
The unit explains the achievement outcomes, knowledge as well as the skills need to make hot and cold frozen deserts following original and unique dietary recipes. It requires the ability to choose, prep and portion ingredients and the usage of the equipment and a vast range of cookery methods and to make and present deserts.
The unit explains the achievement outcomes, knowledge as well as the skills needed for the usage of personal hygiene practices to halt contamination of food that might cause food-borne sicknesses. It needs the ability to follow fixed organisational processes and to identify and control food dangers.
The unit explains the achievement outcomes, knowledge and skills needed to oversee food carefully during the storing preparation, demonstration, service, and the disposal of food. It needs the ability to follow fixed processes as outline in a food safety program.
The unit explains the achievements outcomes, knowledge and skills needed to add on-the-job teaching to co-workers. It needs the ability to describe and present specific skills, knowledge and processes and watch the progress of co-workers until they can work independently without the coach.
The unit explains the achievements outcomes, knowledge and skills needed to keep the quality of perishable supplies for meals and drinks, commercial cooking, or catering operations. It needs the ability of storing perishable supplies in excellent conditions to shrink wastage and avoid food contamination
The unit describes the achievements outcomes, knowledge and skills needed to absorb cautious work practices into own worksite activities. It needs the ability to follow fixed health safety as well as security procedures and to join in organisational work health administration practices.
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Copyright © 2021 Atlantis International Pty Ltd - All Rights Reserved
Arwinder Pal Singh RANDHAWA: MARN-1574550