Certificate III in Hospitality

(Commercial Cookery)

Admission requirements

You are eligible if:

* you have successfully completed the Australian year 12 or equivalent in your country
* you have achieved a minimum of either:

- IELTS 5.5 academic (no band score less than 5.0) or
- TOEFL paper based 530 (minimum TWE 3.5) or
- TOEFL computer based 197 (minimum TWE 3.5) or
- TOEFL internet based 71 (minimum 17 in all sections).

Intake

February and July

Books and equipment (AUD)

Included in course fee - students will be provided with chef uniform, knife kit and learning resources.

Study pathways

On completion of the Certificate III, graduates may continue their study in:

* Diploma of Hospitality (069644E) at Kangan Institute.

Career pathways

On completion of the Certificate III, graduates may seek employment as:

* Chef / Cook in a large range of hospitality establishments.

The hospitality industry is experiencing growth in the restaurant and catering areas, so employment opportunities for qualified staff are excellent.

Course structure

The Certificate III will provide the skills and knowledge for you to be competent as a chef/cook in a hospitality functional area. Cookery is the central focus of the hospitality industry and is an incredibly creative and rewarding occupation. A career in cookery will give you great opportunities for employment and can take you anywhere, from cafes to casinos, restaurants to resorts, anywhere around the world.

This course is designed to prepare you for a career in commercial cookery by developing the fundamental skills and knowledge required for a professional cook. During the first year of your study you will be expected to participate in a coursework practical placement program, to assist you to gain valuable experience in a commercial kitchen environment. This placement will build on the skills you have gained during the first six months of your cookery training. Students will be given assistance in gaining work placement in a commercial kitchen.

Along with practical cookery the course also covers basic knowledge and theoretical concepts relating to customer service, menu-based catering, food safety, menus for special dietary and cultural needs, and workplace sales and communication.

The Certificate III consists of 23 units. In a typical week students will attend classes approximately four days per week with approximately 70 percent practical and 30 percent theory classes. Classes will be scheduled between 8.30am and 10pm, Monday to Friday. (The late finish may only occur when students are cooking for our training restaurant and usually only one - two nights per week.)

The teaching methods used in the Certificate III include classroom based teaching, lectures, practical work, computer based learning, demonstration, research and coursework practical placement. The assessment methods include tests, assignments, class presentations, practical demonstration of skills, field trips, role play and examinations.

Units

Practical cookery in all areas of food preparation, cookery and food presentation
Food hygiene, storage, food safety
Purchasing
Costing
Menu planning
Nutrition
Customer service
Industry knowledge
Team work
Restaurant cookery
Work placement