|
Certificate
III in Hospitality (Commercial Cookery) (THH31502)
(Melbourne CRICOS course code : 056725M)
 View photos taken during our Faculty of Cookery classes.
Course Description
This course aims to provide: 1) Training and skills development in Commercial Cookery and kitchen operations; 2) Training that incorporates the following key competencies - collecting, analysing and organising information; planning and organising; working with others; using mathematical ideas and techniques; solving problems and using technology; 3) A specific overview of Commercial Cookery methods and preparation of food; 4) Basic and advanced skills and knowledge for entry to and operation within the hospitality industry; 5) Interpersonal skills essential for a successful career in the hospitality industry.
The Qualification
Certificate III in Hospitality (Commercial Cookery)
Length of course
This course takes 36 weeks to complete.
Cost of course
This course costs AU $10,000.
First and second installments are AU $5,000 each.
The tuition fee does not include the uniform and toolkit fee.
Students are also required to purchase safety boots.
| Uniform and toolkit fee |
| Textbook : 'Cookery for the hospitality industry' 4th edition | AU $70* |
Commercial Cookery kit
Includes : 5 Victorinox knives, sharpening stone and steel, carving fork, palette knife, plastic scraper, vegetable peeler, sauce whisk, wooden spoon, forcing bag, 2 piping tubes, pastry brush, rubber econome, stainless steel tongs, dial meat thermometer, tea towel, tool box and padlock | AU $205* |
Chef kit
Includes : 2 Chef's jacket, small check draw-string pants, white 3/4 apron, white triangle necktie, chef disposable paper hat | AU $125* |
| TOTAL | AU $400* |
|
| * Prices are subject to change without notice. |
Career Directions
Participants in this course will develop practical skills and associated knowledge required for employment as a cook in a hospitality establishment or retail outlet.
Course Structure
Certificate
III in Hospitality (Commercial Cookery) includes the following Modules:
- Developing Customer Satisfaction
- Introduction to Cookery
- Introduction to Hospitality Operations
- Cookery I - Side Dishes
- Catering Operations - Food Handling & Plan Food Needs
- Cookery II - Seafood and Meats
- Cookery III - Desserts, Pastry & Cakes
- Dietary and Cultural Requirements & Menu Preparation
|
