Commercial Cookery

Category:

Training for Teams

Skills U provides custom training for companies. Please contact us for more information.

We’ve trained professionals at some of the world’s leading companies.

Training Overview

Develop essential culinary skills with our comprehensive Certificate III in Commercial Cookery program. This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. You'll learn to work with some independence and under limited supervision, using plans, policies, and procedures to guide your activities. This course prepares you for a career as a trade cook in various hospitality settings, including restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Skills Covered

Comprehensive Commercial Cookery Training Program

The Certificate III in Commercial Cookery equips you with a diverse range of culinary skills applicable across various commercial kitchen environments. You'll gain expertise in preparing dishes using basic and advanced cookery methods, creating appetizers, stocks, sauces, soups, and a variety of main courses featuring vegetables, poultry, meat, and seafood. The course also covers essential skills in food safety, kitchen cleanliness, and recipe planning. With a focus on practical, industry-relevant skills, this qualification provides a solid foundation for a successful career in the culinary arts.

Who is this Program Designed for?

•Aspiring Chefs
Individuals looking to start their career in the culinary industry, gaining foundational skills applicable across various kitchen settings.
•Career Changers
Those transitioning into professional cooking roles from other fields, seeking a comprehensive introduction to commercial cookery.
•Existing Kitchen Staff
Kitchen assistants or food service workers looking to advance their careers and formalize their culinary skills and knowledge.

What You Will Learn

Core Culinary Skills

Using food preparation equipment. Preparing dishes using basic methods of cookery. Creating appetizers, salads, stocks, sauces, and soups. Preparing vegetable, fruit, egg, and farinaceous dishes. Cooking poultry, meat, and seafood dishes. Producing cakes, pastries, breads, and desserts.

Specialized Culinary Techniques

Preparing vegetarian and vegan dishes. Creating dishes to meet special dietary requirements. Working effectively as a cook in commercial settings.

Kitchen Operations and Management

Cleaning kitchen premises and equipment. Planning and costing recipes. Receiving, storing, and maintaining stock. Coaching others in job skills.

Food Safety and Workplace Practices

Using hygienic practices for food safety. Participating in safe food handling practices. Implementing safe work practices.

Requirements

•No entry requirements specified
•Physical ability to perform tasks required in a commercial kitchen
•Willingness to work in a fast-paced, team-oriented environment
•Basic literacy and numeracy skills

Benefits of our Training Approach

Industry Expert

Expert-led courses designed by industry leading professionals.

Learning Formats

Flexible formats: online, in-person, and blended options.

Industry Coverage

Covers a wide range of industries and skills.

Tailored Programs

Customizable programs to meet your company’s specific needs.

Engaging Learning

Interactive experiences designed to boost retention.

Team Scalability

Scalability to accommodate teams of any size.

SIT30821 Certificate III in Commercial Cookery

Upon successful completion, you will receive the nationally recognized SIT30821 Certificate III in Commercial Cookery qualification. This certification reflects the latest industry standards and supersedes the previous SIT30816 Certificate III in Commercial Cookery.

FAQs

What are the entry requirements for this course?

No formal entry requirements are specified, making it accessible to beginners. However, physical stamina for kitchen work, basic literacy/numeracy skills, and a willingness to work in fast-paced team environments are recommended.

What career paths does this qualification support?

Graduates can pursue roles like commercial cook, chef de partie, or kitchen supervisor in restaurants, hotels, pubs, clubs, or cafés. The skills also apply to catering businesses and cruise ship kitchens.

Is hands-on kitchen training included?

Absolutely. The course emphasizes practical skills in commercial kitchens, including food prep, cooking techniques, and safety protocols. Some theory may be online, but cooking assessments are in-person.

Can I specialize in specific culinary areas?

Yes! Electives allow focus on pastry, dietary requirements (e.g., vegan/vegetarian dishes), or kitchen management. This flexibility helps tailor your skills to niche culinary markets.