Certificate III Hospitality (Commercial Cookery)

Brief description of course

The Certificate III Hospitality (Commercial Cookery) trains you in the skills you’ll need to work as a qualified chef in a commercial kitchen. As well as learning to cook, the course also covers areas such as customer service and staff relations, hygiene, health and safety, food preparation, presentation and menu planning.

The course is very practical, but you’ll also be studying theoretical components that will give you a broader understanding of kitchen and people management.

Entrance requirements

This course is specifically designed for those who have current industry experience or have graduated locally in a related discipline.

Selection will be based on industry experience, relevant previous education and an interview with APTC staff. Short-listed applicants will need to complete a literacy and numeracy assessment as part of the selection procedure as well as a Skills Assessment Program, which will help APTC staff determine your level within the Australian qualification system.

Duration

900 hours (maximum)

This course should take around 2 years part-time or 6 months full-time.

Actual time spent will depend on your individual circumstances. Some people will be exempted certain units if they have relevant work experience or qualifications. This system is known as Recognition of Current Competence (RCC) or Recognition of Prior Learning (RPL). If you think you may qualify for RCC/RPL, please submit evidence of your prior experience or learning with your application, as it may well shorten the length of your course. Ask for more information when you enro 13 January, 2010