Certificate III in Commercial Cookery

practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to

follow predetermined organisational procedures and to identify and control food hazards.

the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined

procedures as outlined in a food safety program.

cookery methods to prepare dishes.
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stock and appropriately store, rotate and maintain the quality of stock items.
It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid

food contamination.

requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before

purchase.

kitchen equipment to prepare a range of different food types.

salads following standard recipes. It requires the ability to select and prepare ingredients, and to use

relevant equipment and cookery and food storage methods.

frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and

portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify

customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their

success.

practices into own workplace activities. It requires the ability to follow predetermined health, safety and

security procedures and to participate in organisational work health and safety (WHS) management practices.

areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the

ability to work safely and to use resources efficiently to reduce negative environmental impacts.
This unit is particularly important within a food safety regime and applies to all hospitality and catering

organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation

areas.

incorporates all aspects of organising, preparing and cooking a variety of food items across different

service periods and menu types; using a range of cooking methods and team coordination skills.

The unit integrates key technical and organisational skills required by a qualified commercial cook.

It brings together the skills and knowledge covered in individual units and focuses on the way they

must be applied in a commercial kitchen.

sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and

to use relevant equipment and cookery and food storage methods.

vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and

prepare ingredients, and to use relevant equipment, cookery and food storage methods.

of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and

to use relevant equipment, cookery and food storage methods.

of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to

use relevant equipment, and cookery and food storage methods.

of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion

seafood, and to use relevant equipment, and cookery and food storage methods.

who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and

portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

with and provide quality service to both internal and external customers. It requires the ability to establish

rapport with customers, determine and address customer needs and expectations, and respond to

complaints.

vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare

ingredients, and to use relevant equipment, cookery and food storage methods.

and cheese dishes. This requires a comprehensive knowledge of cheese varieties.

prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food

and select correct packaging materials.

food preparation area to another location. It also deals with holding or storing food on arrival.

coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and

procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

• Language: Obtained at least a C6 pass in GCE O-Level English or IELTS score of 5.5/ TOEFL (internet-based) total score of 46-59 / WPLN Level 5)
• Academic: Obtained at least a C6 pass at GCE O-Level in any 3 subjects, including English.
• Age: Minimum 17 years old

• The course is offered on 6 months full time basis with 6 months industry attachment
• Contactable training hours : 446

• Minimum of 75% attendance for each module
• Passing all assessments
• Completion of industry attachment
• All fees are fully paid

• Application is not a guarantee of admission
• Admission is subject to availability
• Any incomplete documentation will be rejected
• Course curriculum and prices are subject to change without prior notice
• Incompletion of course will be awarded the relevant certificate and/or Statement of Attainment, and learner has to pay any outstanding fees in full
• The Academy reserves the right to expel any learner for misconduct as well as not adhering to the Learner’s Guidebook