Certificate III in Commercial Cookery (SIT30821)

The Certificate III in Commercial Cookery (SIT30821) equips students with essential knowledge and hands-on training in classical French culinary arts, forming the foundation for modern cuisine used universally.

As students progress through the program in basic, intermediate and superior stages, they will uncover key aspects of commercial cookery such as knife skills, food preparation techniques and menu planning. The 12-month course also allows students to gain invaluable experience in real-world settings, ensuring they are well-prepared to excel as professional chefs in fast-paced kitchens.

What jobs can I apply for once I graduate?

Have you always dreamed of taking your passion for cooking and turning it into a fulfilling career? The Certificate III in Commercial Cookery (Diplôme de Commis Cuisinier) is your entry into exciting job opportunities globally, with roles such as:

• Sous chef
• Restaurant Manager
• Banquet Manager
• Food & Beverage Manager
• Catering Manager
• Executive Chef

What will I learn during this program?

French culinary techniques are seamlessly integrated with Australian units of competency, offering a comprehensive study program. Just some of the essential cooking skills you will learn include:

- Basic food preparation and mise en place

- Classical French stocks, glazes and soups

- Variations of cooking methods

- Canapes, salads and appetisers

- Meat, poultry and game preparation and technique

- Modern approach to plated designs