This course is for commercial cooks who use a wide range of cookery skills. You would use discretion and judgement and have a sound knowledge of kitchen operations to prepare food and menu items. The job role would include working with some independence and under limited supervision and may provide operational advice and support to team members.

Work Placement Duration: 400 hours

During Semester 2 students will undertake 20 hours of work/industry placement for 20 weeks totaling 400 hours.

Course Notes

Students may wish to consider one of three TAFE SA packages:

1. Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, and the Diploma of Hospitality Management.

2. Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, Diploma of Hospitality Management and the Bachelor of Tourism, Hospitality and Events Management. Students would receive 36 units of credit (approximately 1 year) into the Bachelor, making the Bachelor duration 2 years.

3. Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery and the Advanced Diploma of Hospitality Management for a total duration of 2 academic years (4 semesters).

Students will complete Certificate IV and part of the Diploma/Advanced Diploma concurrently during the 3rd semester of the package of courses. Students choosing to exit with a Certificate IV (and not complete the Diploma/Advanced Diploma) will complete the Certificate III & Certificate IV qualifications within 1.5 academic years.

Employment Outcomes

This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, soups chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).

Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

Qualifications & Skills Covered

Certificate III in Commercial Cookery (SIT30816)

This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetizers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 21 core units and 4 elective units.