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.
The Certificate III in Commercial Cookery course is designed for those with a passion for cookery in a commercial environment.
This qualification is for people who want to work as a chef in a commercial kitchen.
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who use a wide range of cookery skills.
The aim of this qualification is to provide students with hospitality skills relevant to 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.
The SIT40516 Certificate IV in Commercial Cookery 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
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