Certificate III in Commercial Cookery

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

Prepare vegetarian and vegan dishes

Prepare poultry dishes

Prepare meat dishes

Prepare seafood dishes

Produce cakes, pastries and breads

Prepare food to meet special dietary requirements

Work effectively as a cook

Clean kitchen premises and equipment

Plan and cost recipes

Produce desserts

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Receive, store and maintain stock

Participate in safe work practices

Participate in sustainable work practices

Provide First Aid

Maintain ethical and professional standards when using social media and online platforms

Use social media and online tools

Prepare dishes using basic methods of Asian cookery

Prepare Asian appetisers and snacks

Prepare Asian stocks and soups

Prepare Asian sauces, dips and accompaniments

Prepare Asian salads

Prepare Asian rice and noodles

Prepare curry pastes and powders

Prepare Asian cooked dishes

Prepare Asian desserts

Prepare dim sum

Prepare and present sandwiches

Package prepared foodstuffs

Produce cook-chill and cook-freeze foods

Re-thermalise chilled and frozen foods

Produce and serve food for buffets

Produce pates and terrines

Prepare and serve cheese

Prepare specialised food items

Produce yeast-based bakery products

Provide service to customers

Source and present information

Show social and cultural sensitivity

Transport and store food

Purchase goods

Identify hazards, assess and control safety risks