Learn more about the vibrant culinary industry and take your career to a new level. When you complete the Certificate III in Commercial Cookery, you’ll have the skills you need for a rewarding career in hospitality, working as a fully qualified cook. You’ll learn how to plan and cost menus, select and prepare a variety of food, cater for specific dietary requirements and cultural needs, and apply food safety and hygiene procedures. Experienced teachers, who are experts in their field, will guide you through the program. The course includes online and workplace assessment, excursions, and opportunities to network with industry specialists. You’ll also be able to participate in professional industry competitions. With this nationally recognised qualification, you’ll have the confidence to work as a professional chef in restaurants, cafes, hotels, healthcare facilities and International resorts. Once complete, you can study Chisholm’s Certificate IV in Commercial Cookery (SIT40516), specialising in either commercial cookery or patisserie. Further pathways include Chisholm's Diploma of Hospitality Management (SIT50416). Unit code Unit Description SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC020 Work effectively as a cook SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC011 Use cookery skills effectively SITHCCC012 Prepare poultry dishes SITHCCC007 Prepare stocks, sauces and soups SITHCCC014 Prepare meat dishes SITHCCC001 Use food preparation equipment SITHCCC013 Prepare seafood dishes SITHCCC006 Prepare appetisers and salads Possible job outcome professional chef commercial kitchen supervisor commercial kitchen supervisor commercial cook food manager commercial kitchen supervisor pastry chef professional patisserie cook