Commercial Cookery Courses

Certificate III in Hospitality (Commercial Cookery)

National Code: THH31502
Cricos Code: 058570J

AMI’s certificate III course is the first step to becoming a trade cook in a commercial kitchen.

It features key commercial food preparation units from restaurant cookery, such as cooking to a menu, to production units including meat, poultry and seafood.

For the budding restaurateur it offers basic finance, customer service and restaurant operations.

Students completing this course are eligible to enter the Certificate IV in Hospitality (Commercial Cookery), and benefit from a solid grasp of the requirements of trade cooking to industry standard levels. A career cooking for the world beckons!

Objectives
Training incorporates the following key competencies; planning & organising, working with others, problem-solving, collecting, analysing and organising information and interpersonal skills.

Students develop an overview of commercial cookery methods and food preparation.

Length of course
The course takes 50 weeks (includes holidays) to complete.

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Course Structure

Unit Code	Unit of Competence
THHCOR01B	Work with colleagues and customers
THHCOR02B	Work in a socially diverse environment
THHCOR03B	Follow health, safety and security procedures
THHHCO01B	Develop and update hospitality industry knowledge
THHGHS01B	Follow workplace hygiene procedures
THHGGA01B	Communicate on the telephone
THHGCS02B	Promote products and services to customers
THHGCS03B	Deal with conflict situations
THHGTR01B	Coach others in job skills
THHBKA01B	Organise and prepare food
THHBKA02B	Present food
THHBKA03B	Receive and store kitchen supplies
THHBKA04B	Clean and maintain kitchen premises
THHBCC01B	Use basic methods of cookery
THHCCH01A	Prepare, cook and serve food (holistic unit)
THHBCC02B	Prepare sandwiches
THHBCC03B	Prepare stocks, sauces and soups
THHBCC04B	Prepare vegetables, eggs and farinaceous dishes
THHBCC05B	Prepare and cook poultry and game
THHBCC06B	Prepare and cook seafood
THHBCC07B	Select, prepare and cook meat
THHBCC08B	Prepare hot and cold desserts
THHBCC09B	Prepare pastry, cakes and yeast goods
THHBCC10B	Plan and prepare food for buffets
THHBCC11B	Implement food safety procedures
THHBCAT01B	Prepare foods according to dietary and cultural needs
THHBCC13A	Plan and control menu-based catering
THHCCH02A	Prepare, cook and serve food for menus (holistic unit)
THHS2CC1B	Monitor catering revenue and costs
THHS2CC2B	Establish and maintain quality control
THHS2CC3B	Develop a food safety program

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