This qualification reflects the role of commercial cooks who use a wide range of cookery skills. You will use discretion and judgment and have a sound knowledge of kitchen operations. You will work with some independence and under limited supervision and you may provide operational advice and support to team members. This qualification provides you with a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. This course does not qualify you as a trade cook. Trade recognition is given as a Certificate of Proficiency issued by the NSW Vocational Training Tribunal after completion of this course. At Ultimo College this course will be delivered over 9 months duration. Course Structure To receive the Certificate III in Commercial Cookery students must complete all core units and, if available, a range of additional units. Core Units Participate in environmentally sustainable work practices Work effectively with others Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetizers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, egg and farinaceous dishes Prepare poultry dishes Prepare seafood dishes Prepare meat dishes Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook Clean kitchen premises and equipment Plan and cost basic menus Produce desserts Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Maintain the quality of perishable items Participate in safe work practices Career opportunities Cook Articulation When you finish this course you may be eligible to progress to Certificate IV in Commercial Cookery RN12162 or Certificate IV in Patisserie SIT40716.