Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

​As part of this qualification you will undertake a supervised work placement (minimum of 240 hours) where you will be able to apply the skills and knowledge you have learned.

• Completion of Year 10 or equivalent
• Minimum overall band of IELTS 5.5 or equivalent.

Graduates can work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Core Units

• Participate in environmentally sustainable work practices
• Work effectively with others
• Use food preparation equipment
• Prepare dishes using basic methods of cookery
• Prepare appetisers and salads
• Prepare stocks, sauces and soups
• Prepare vegetable, fruit, egg and farinaceous dishes
• Prepare poultry dishes
• Prepare seafood dishes
• Prepare meat dishes
• Prepare food to meet special dietary requirements
• Produce cakes, pastries and breads
• Work effectively as a cook
• Clean kitchen premises and equipment
• Plan and cost basic menus
• Produce desserts
• Use hygienic practices for food safety
•  Participate in safe food handling practices
• Coach others in job skills
• Maintain the quality of perishable items
• Participate in safe work practices

Elective units

• Produce and serve food for buffets
• Prepare and present sandwiches    
• Receive and store stock
• Interact with customers