Certificate III in Commercial Cookery

Qualifying as a chef in Australia is now more flexible than ever. This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.

Both International and Australian domestic students can enrol in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in Western Australia.

With this qualification, students will be able to work in a variety of venues where food is prepared and served. The course includes eight subjects designed to reflect the modern kitchen skill sets required of all chefs.

Course subjects include planning, organising, preparing and presenting food such as appetisers, stocks, meats, seafood and poultry, desserts and pastries, following health and safety procedures, maintaining kitchen premises, developing hospitality industry knowledge, developing cost effective menus and preparing food according to dietary and cultural needs.

Students are required to do hands-on practical training in Australian Professional Skills Institute’s fully operational commercial training kitchens. At the end of theory and practical training, all students are required to undertake compulsory  workplace training throughout the course.

Workplace training is an integral part of the training and assessment for this qualification. All students are required to work in an appropriate hospitality establishment such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops as a trainee chef.