Certificate III In Commercial Cookery (SIT30821)

The Certificate III in Commercial Cookery is tailored for students seeking to enhance their culinary skills and knowledge, positioning them as expert professionals in the dynamic culinary industry. This qualification reflects the vital role of cooks who utilise a wide array of well-developed cookery skills and possess sound knowledge of kitchen operations.

Working with independence and limited supervision, students learn to exercise discretion and judgment guided by plans, policies, and procedures. Completion of this course contributes significantly to recognition as a trade cook, validating the proficiency attained throughout the program.

The curriculum combines theoretical foundations with hands-on experience, ensuring learners are well-equipped for the challenges and opportunities in the culinary field.

In the Certificate III in Commercial Cookery, participants will delve into a comprehensive array of skills essential for success in the culinary landscape.

The program emphasises the preparation of a diverse range of dishes inspired by both local and international cuisines. Cooks will develop an understanding of special dietary requirements, enabling them to cater to the diverse needs of customers. Additionally, the course hones creativity and culinary expertise by guiding learners in planning and developing recipes.

Emphasis is placed on the importance of flavours and textures in delightful crafting dishes. Practical aspects include applying hygiene, safe food handling, and work practices to maintain a clean and efficient kitchen environment. Graduates emerge not only with a nationally accredited Certificate III qualification but also with confidence in creating multi-element dishes under time constraints and a solid understanding of flavour profiles. The course serves as a foundational stepping stone for further studies in kitchen management, patisserie, or hospitality.

This course requires the completion of 25 units of competency including 20 core units and 5 elective units.

Graduates will be able to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

• International students must be a minimum of 18 years of age and English proficiency of IELTS 6.0 or equivalent.
• Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).

Evolution Hospitality Institute is a reputable institution that has garnered national and state awards for its outstanding contributions to culinary and hospitality education. Located in the bustling city of Sydney, Australia, the institute serves as a prestigious hub for professionals seeking top-tier culinary and hospitality training, specializing in comprehensive education and practical training that empowers students with the skills required to excel in various sectors of the dynamic hospitality industry.

The Institute's approach is grounded in hands-on education, collaborating closely with the hospitality industry to identify and address training needs. The institute's experienced trainers bring real-world expertise to the classroom, ensuring students learn from practical insights. Emphasizing collaboration with industry partners, Evolution focuses on developing students' skills for success in their careers. Notable achievements include the success of Evolution Master 2023, a triumphant event showcasing the institute's commitment to excellence and innovation, and the Unleashing Culinary Excellence program, designed to instill essential skills in aspiring chefs, setting the standard for culinary prowess.

Evolution Hospitality Institute has earned the trust of the culinary and hospitality industry, facilitating streamlined job searches and work placements for its students. For those passionate about a career in hospitality, Evolution is the destination to cultivate skills, grow professionally, and become an integral member of any hospitality team.