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Certificate III in Commercial Cookery
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 1 year |
| Intakes | February, July |
| Tuition (Local students) | $ 5,287 |
| Tuition (Foreign students) | $ 9,301 |
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Admissions
Intakes
Fees
Tuition
- $ 5,287
- Local students
- $ 9,301
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Related qualifications accepted by the university.
English Language Requirements:
- IELTS: Overall 5.5 (no band below 5.0)
- TOEFL iBT: 69-70 with no band less than 16
- TOEFL Paper: 523 (with a min TWE 3.5)
- TOEFL CBT: 193 (with a mim TWE 3.5)
- PTE Academic: 46 with no communicative skill score less than 40
- TOEIC: 650-700
- CEF: B2
Curriculum
Stage 1
Core:
- Use hygenic practices for food safety
- Coach others in job skills
- Maintain the quality of perishable items
- Participate in safe work practices
- Clean kitchen premises and equipment
- Use food preparation equipment
- Produce dishes using basic methods of cookery
- Produce appetisers and salads
- Produce stocks, sauces and soups
- Produce vegetables, fruit, egg and farinaceous dishes
- Produce poultry dishes
- Produce seafood dishes
- Produce meat dishes
- Produce cakes, pastries and breads
- Work effectively with others
- Provide first aid
- Manage conflict
Stage 2:
- Participate in safe food handling practices
- Prepare foods to meet special dietary requirements
- Work effectively as a cook
- Plan and cost basic menus
- Produce desserts
- Participate in environmentally sustainable work practices
- Produce and serve food for buffets
- Produce pates and terrines
- Produce specialised food items
- Apply sensory analysis to food processing