The Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles.
DurationDo you have a passion for food and a knack for cooking with a bit of creative flair? Taking steps to becoming a chef in our modern world of dining is not only a way to express your passion through food, but is an enjoyable and dynamic career path.
Australia is a leisure destination, and where the tourism industry is strong, so too is the demand for Cooks. The Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles.
Sero Institute is passionate about training which provides industry ready skills in today’s fast paced world.
We recognise the world has picked up speed with advances in technology and how we learn. However, we firmly believe there is still a place for you to learn over time, hone your skills to perfection and then enter the workforce confident your skills level and knowledge meet industry expectations.
We at Sero will work with you to provide first hand experiences and practical application of skills that can be transferred into a real world environment.
Local and visiting chefs present classes at our Cooking School which can be demonstration-only; hands-on; and often a combination of both. We use domestic appliances and equipment you would have in your own home so you can recreate these dishes for your friends and family.
These small group classes are inclusive and fun. The aim is for students to enjoy their time in the kitchen and enjoy cooking as a creative activity rather than a chore.
Our 4 week Adult Cooking Course, is suitable for the absolute beginner and avid intermediate cooks alike. Â It is perfect for those starting out in the kitchen to those who enjoy cooking every night of the week.
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
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