Box Hill Institute
1 year
This Certificate III in Commercial Cookery equips aspiring chefs with practical culinary skills, food safety knowledge, and kitchen management expertise through hands-on training. Designed for those seeking to become qualified trade cooks in restaurants, hotels, cafes, and hospitality venues.
You must be at least 17 years old (18 for international students). The ability to work independently and contribute to a team is highly desirable. You should be prepared for hot, noisy, and fast-paced kitchen environments. All students must undertake a pre-training review assessing language, literacy, numeracy, and digital literacy skills. A course advisor will discuss outcomes and recommend additional support if needed.
The course comprises 25 units covering: Food safety and hygiene practices, safe work practices, food handling, kitchen equipment operation, basic cookery methods, preparation of appetisers and salads, stocks and sauces, vegetable and fruit dishes, poultry and meat preparation, seafood dishes, cakes and pastries, breads, desserts, special dietary requirements, vegetarian and vegan dishes, cheese preparation and service, sandwich preparation, recipe planning and costing, kitchen premises cleaning, stock management, customer service, sustainable work practices, and coaching others in job skills. Students complete 48 service periods including 18 on-campus in the training restaurant and 30 in industry placements.
Box Hill Institute is a government-accredited TAFE provider with extensive experience in hospitality and culinary education. The course features small practical classes (capped at 16 students) ensuring personalised attention and skill refinement. The institute provides comprehensive support including assistance with industry placements, pre-training assessments, and ongoing student support services. With national recognition and alignment to the Australian Qualification Framework (AQF) Level 3, graduates gain credentials valued across the hospitality industry.
Upon completion, you'll be recognised as a qualified trade cook with opportunities in restaurants, hotels, clubs, pubs, cafes, and coffee shops. Pathway options include Certificate IV in Kitchen Management for advanced training in commercial cookery with leadership focus, Diploma of Hospitality Management for restaurant and catering management roles, Advanced Diploma of Hospitality Management for senior management positions, and Bachelor's Degree in Culinary Arts or Hospitality Management for comprehensive culinary and business management understanding.
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