SIT30821
Australian National Institute of Business & Technology in VIC offers Certificate III in Commercial Cookery (SIT30821), a nationally recognised AQF Level 3 qualification. The program runs for 1 year. Government subsidised places may be available.
Australian National Institute of Business & Technology
Tier 2Private RTO · VIC
4.2· 94 reviews
Sourced from government data
This course (or skill set) is subsidised under the Victorian Government's Skills First program. Subsidised places are capped per calendar year and eligibility depends on your residency, age and prior-qualification history. The fee shown reflects the Skills First subsidised rate where known — confirm your eligibility and final fee with the provider.
Australian National Institute of Business & Technology offers Certificate III in Commercial Cookery. It runs for 1 year in VIC.
The price on this page is what Australian National Institute of Business & Technology has published for Certificate III in Commercial Cookery. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Australian National Institute of Business & Technology has not listed entry rules for Certificate III in Commercial Cookery. Ask them about past study, English, and any interview before you apply.
Use enquire to ask Australian National Institute of Business & Technology about start dates, study mode, and how to get into Certificate III in Commercial Cookery.
The study plan includes Use food preparation equipment, Prepare dishes using basic methods of cookery, Prepare appetisers and salads, Prepare stocks, sauces and soups, Prepare vegetable, fruit, eggs and farinaceous dishes, and Prepare vegetarian and vegan dishes. Open a unit to see what it covers.
Occupation this qualification leads to
20 core units · 29 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Use food preparation equipment
COREPrepare dishes using basic methods of cookery
COREPrepare appetisers and salads
COREPrepare stocks, sauces and soups
COREPrepare vegetable, fruit, eggs and farinaceous dishes
COREPrepare vegetarian and vegan dishes
COREPrepare poultry dishes
COREPrepare meat dishes
COREPrepare seafood dishes
COREProduce cakes, pastries and breads
COREPrepare food to meet special dietary requirements
COREWork effectively as a cook
COREClean kitchen premises and equipment
COREPlan and cost recipes
COREProduce desserts
COREUse hygienic practices for food safety
COREParticipate in safe food handling practices
CORECoach others in job skills
COREReceive, store and maintain stock
COREParticipate in safe work practices
COREParticipate in sustainable work practices
ELECTIVEProvide First Aid
ELECTIVEMaintain ethical and professional standards when using social media and online platforms
ELECTIVEUse social media and online tools
ELECTIVEPrepare dishes using basic methods of Asian cookery
ELECTIVEPrepare Asian appetisers and snacks
ELECTIVEPrepare Asian stocks and soups
ELECTIVEPrepare Asian sauces, dips and accompaniments
ELECTIVEPrepare Asian salads
ELECTIVEPrepare Asian rice and noodles
ELECTIVEPrepare curry pastes and powders
ELECTIVEPrepare Asian cooked dishes
ELECTIVEPrepare Asian desserts
ELECTIVEPrepare dim sum
ELECTIVEPrepare and present sandwiches
ELECTIVEPackage prepared foodstuffs
ELECTIVEProduce cook-chill and cook-freeze foods
ELECTIVERe-thermalise chilled and frozen foods
ELECTIVEProduce and serve food for buffets
ELECTIVEProduce pates and terrines
ELECTIVEPrepare and serve cheese
ELECTIVEPrepare specialised food items
ELECTIVEProduce yeast-based bakery products
ELECTIVEProvide service to customers
ELECTIVESource and present information
ELECTIVEShow social and cultural sensitivity
ELECTIVETransport and store food
ELECTIVEPurchase goods
ELECTIVEIdentify hazards, assess and control safety risks
ELECTIVE