Certificate III in Commercial Cookery

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.  You will learn to participate in safe work practices, food hygiene, food costing and communication. You’ll use basic methods of cookery to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous, seafood, meat, poultry, and desserts and practice your skills in a fully operational on campus restaurant.