This course is designed to provide experienced kitchen workers with the necessary skills to perform the job roles required of a chef. This course is not recommended for students who do not have kitchen experience or are not currently performing food preparation duties within a commercial kitchen environment. Primarily the target group for this course are matured aged workers from the aged care sector, although the course can be structured for other industry sub-sectors if required.
Selection of electives is determined by the student’s employer to best meet the students job functions.
Students enrolling in Certificate III Commercial Cookery must be currently cooking in a commercial kitchen under the guidance of a suitably qualified person and must possess a general understanding of cooking techniques and kitchen operations practices.
The Recognition of Prior Learning (RPL) process involves the collection of relevant evidence to meet the assessment requirements outlined within the qualification. Once the criteria is met, the qualification can be awarded.
The process is not intended to be time-consuming or require a laborious search for historical evidence. Most of the assessment involves direct interview and observation related to your employment and collection of paper-based evidence to support your nomination.
Undertaking this mode of assessment can be advantageous to those candidates who have:
- Previous industry qualifications
- Previous incomplete qualifications
- Relevant industry experience
- Relevant employment skills