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.
DurationCertificate 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
The main campus is situated centrally in the heart of the vivacious and exciting Melbourne city, offering our students a variety of options to understand the city’s enriching culture.
A choice of sporting and leisure facilities, Government offices and banks are located within a close proximity to the campus. Students can additionally take advantage of the easy access to Melbourne’s central business district and neighbouring suburbs through trams, trains and buses available at the doorstep of the Academy.
The College has a specially allocated campus with state of the art equipment to help students achieve culinary expertise. AVETA is well renowned for providing its students with world class training equipping them with practical skills which help them stand out on an international level.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such ...
This qualification is for people who want to work as a chef in a commercial kitchen.
Course Overview Learn fundamental cookery skills and knowledge to become job ready. The course will provide hands on experience preparing, cooking and presenting a wide range of meals (entrée, main and desserts), sides, bakery items stocks and sauces.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills
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