Certificate III in Commercial Cookery qualification reflects the role of a commercial cook who uses a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops

AVETA Entry Requirements for International Students:

International students must be 18 years of age or over at the time of enrolment in this qualification and must have obtained or completed one of the following:

Have obtained an IELTS band score of at least 5.5 - or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS

(https://www.homeaffairs.gov.au/trav/stud/more/studentvisa-english-language-requirements);
(Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-

How-long-are-my-results-and-certificate-valid-for-); or Have completed a Certificate IV, Diploma or Advanced Diploma level

Training Package course in Australia; or, - Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC).

Have completed the ELICOS Course: General English – Intermediate Level

Units of Competency

• 21 core units
• 4 elective units

Study Areas

Individuals with this qualification will be able to demonstrate the following competencies:

• Commercial Cookery
• Kitchen Operations
• Food Safety
• Menu planning
• Workplace Effectiveness
• Workplace Health and Safety
• Environmental Sustainability
• Coaching others

For more information about our fee structure , please contact us on info@aveta.edu.au

AVETA will determine any prior learning of each student with regard to their existing skills, knowledge and experience that that the student may have acquired through formal, non-formal and informal learning related to Units of Competency in this qualification in order to determine the amount of training AVETA will provide to each student (as per Clause 1.2, ASQA RTO Standards 2015). If RPL credit is granted, this may result in a shorter course duration for this qualification.

Direct Observation, Portfolio of Work, Projects, Reports, Case studies and Written Assessments.

Where required (on a unit by unit basis) students will be assessed in a realistic operational environment (i.e. a fully operational commercial kitchen) using current industry tools, and equipment, so that graduates are can immediately use a wide range of welldeveloped cookery skills and will possess sound knowledge of kitchen operations to prepare food and menu items.

Click here to Download the Pre Enrolment form Download