Certificate III in Hospitality (Commercial Cookery) covers all of the practical and theoretical skills you will need to embark on an international career in the culinary arts.
The hospitality industry covers a diverse range of establishment providing hospitality services in the form of accommodation, meals and drinks. Competencies gained as a result of undertaking this program allows for students to enter the workforce with the skills and knowledge required to secure an entry level position in a commercial kitchen, leading to a career as a cook
What Will I Learn
- How to work in a commercial kitchen
- Safety procedures in a commercial kitchen
- Applying first aid
- Preparation of food
- Basic methods of cookery
- Working with different meats & vegetables
- Developing menus
- Work with colleagues and customers
- Work in a socially diverse environment
- Follow health, safety and security procedures
- Develop and update hospitality industry
- Follow workplace hygiene procedures
- Clean and maintain kitchen premises
- Deal with conflict situations
- Coach others in job skills
- Implement food safety procedures
- Apply first aid
- Organise and prepare food
- Present food
- Receive and store kitchen supplies
- Use basic methods of cookery
- Prepare appetisers and salads
- Prepare stocks, sauces and soups
- Prepare vegetables, fruit, eggs and farinaceous
- Select, prepare and cook seafood
- Prepare rice and noodles for Asian cuisine
- Prepare meat, poultry, seafood and vegetables for Asian cuisines
- Select prepare and cook poultry
- Select, prepare and cook meat
- Prepare hot and cold desserts
- Prepare pastries, cakes and yeast goods
- Develop cost-effective menus
- Prepare, cook and serve food for food services
- Prepare, cook and serve food for menus