Box Hill Institute
1 year
This Certificate III in Commercial Cookery is a 1-year full-time program that equips aspiring chefs with practical culinary skills, food safety knowledge, and kitchen management expertise. Ideal for those seeking a career as a qualified cook in restaurants, hotels, cafes, and hospitality venues.
You must be at least 17 years old (18 for international students). A minimum IELTS overall score of 6 (Academic) or equivalent is required for English language proficiency. International applicants need a Year 11 certificate with numeracy unit listed. The ability to work independently and contribute to a team is highly desirable. Consider that kitchens are hot, noisy, and fast-paced environments. If you need to strengthen your English first, English for Academic Purposes (EAP) courses are available.
The course comprises 25 units covering: Food Safety and Hygiene (hygienic practices, safe food handling, safe work practices); Food Preparation Techniques (basic cookery methods, using food preparation equipment, preparing appetisers, salads, stocks, sauces, soups); Specialised Cooking (vegetable, fruit, eggs and farinaceous dishes, poultry, meat, seafood, vegetarian and vegan dishes, cakes, pastries, breads, desserts, specialised food items, cheese); Kitchen Operations (cleaning premises and equipment, receiving and storing stock, planning and costing recipes, providing customer service); Professional Skills (coaching others, sustainable work practices); and Work Experience (48 service periods including 18 on-campus in training restaurant and 30 in industry placement).
Box Hill Institute is a government-accredited RTO with over 100 years of educational excellence. The course features small practical classes (capped at 16 students) ensuring personalised attention and quality training. The institute provides comprehensive support in securing industry work placements, with trainers visiting to ensure workplace suitability. The curriculum is aligned with the Australian Qualification Framework (AQF) level 3 and provides nationally recognised qualifications, preparing students for immediate employment in the hospitality industry.
Upon completion, you'll be recognised as a qualified cook eligible for employment in restaurants, hotels, clubs, pubs, cafes, and coffee shops. The course provides pathways to further study including Certificate IV in Kitchen Management, Diploma of Hospitality Management, Advanced Diploma of Hospitality Management, and Bachelor's Degrees in Culinary Arts or Hospitality Management. Career progression opportunities range from line cook positions to kitchen management, catering services, restaurant management, and senior hospitality leadership roles.
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