CCCCA111C – Certificate III in Commercial Cookery 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.
On graduation, a student will have the skills to work as a qualified cook, kitchen manager, commis chef or food business owner.
Chitwan College of Cookery practical classes have no more than 20 people, thus, there is plenty of one-on-one time with the trainers, allowing to fully develop your technique and skills.
This course will equip a student with skills in financial, team and kitchen management and will be trained across every aspect of running a busy kitchen while keeping operations running smoothly.
CCCCA111C
Certificate III
6 months of Hands-on Practical and 3-6 months Work Based Training (WBT) in 3-5 star hotels
75% Practical 25% Theory
Full time
+2 Graduates or Equivalent
Must be over 18 year of age
Upon completion of the program, this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organizations, airlines, hospitals, student accommodation areas, industry cafeterias, and corporate organizations.
Commis Chef, Cook, Assistant Cook
| Unit of Compentency | Hours | P = PracticalT = TheoryJ = Job | |
|---|---|---|---|
| Code | Title | ||
| CSACA002 | Work in a team | 15 | 5T |
| CSACA003 | Hospitality in a socially diverse environment | 12 | 12T |
| CSACA004 | Occupational, health and safety in the workplace | 15 | 15T |
| CSACA006 | Hygiene in the workplace | 15 | 15T |
| CSACA007 | Mise en place and preparation of food | 21 | 3T 18P |
| CSACA008 | Presentation of food | 9 | 3T 6P |
| CSACA009 | Storage and receivel of kitchen supplies | 9 | 9T |
| CSACA010 | Kitchen cleaning and maintenance | 9 | 6T 3P |
| CSACA011 | Principles of cookery methods | 45 | 9T 36P |
| CSACA013 | Preparation of entrees and salads | 24 | 6T 18P |
| CSACA014 | Preparation and cooking of stocks, soups and sauces | 36 | 6T 30P |
| CSACA015 | Preparation of vegetables, fruits, eggs and farinaceous dishes | 45 | 9T 36P |
| CSACA016 | Preparation and cooking poultry | 24 | 6T 18P |
| CSACA017 | Preparation and cooking seafood | 24 | 6T 18P |
| CSACA018 | Preparation and cooking meat | 48 | 9T 39P |
| CSACA019 | Preparation of desserts | 39 | 9T 30P |
| CSACA020 | Prepare pastries, cakes and yeast goods | 39 | 9T 30P |
| CSACA021 | Planning and preparation of buffets | 18 | 12T 6P |
| CSACA022 | Food safety in the workplace | 19 | 19T |
| CSACA023 | Nutrition and dietary in the workplace | 39 | 39T |
| CSACA024 | Menu planning, development and implementation | 27 | 27T |
| CSADIP022 | Environmental Sustainability | 18 | 18T |
| ELECTIVE UNITS: A minimum of four electives must be completed | |||
| CSACA030 | Prepare, cook and serve food for food service | 70 | 70J |
| CSACA041 | Prepare, store and serve cheese | 10 |
5T 5P |
| CSACA040 | Preparation of sandwiches and burgers | 10 | 5T 5P |
| CSACA028 | Training and team development | 24 | 24T |