This course is for commercial cooks who use a wide range of cookery skills. You would use discretion and judgement and have a sound knowledge of kitchen operations to prepare food and menu items. The job role would include working with some independence and under limited supervision and may provide operational advice and support to team members.
- This course requires a 400 hours industry placement. Two years of industry experience is required after successful completion of the course to be able to apply for Cooks Trade Recognition from Food & Beverage Development Fund.
This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, sous chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).
Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
Qualifications & Skills Covered
Certificate III in Commercial Cookery
This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 21 core units and 4 elective units.
Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.
| ||Fee Range (approx)|
|Total TAFE SA course cost||$8,694 - $10,152|
This course also has an incidentals cost of: $700 for Uniform, advanced chef knife set, black shoes, name badge, USB, excursion costs.
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