Accredited course Outline

Date retreived
22/07/2026 1:15 PM AWST

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Certificate III in Cookery (Commercial)

Certificate III in Cookery (Commercial)

Accredited course
National Code:
6987
State Code:
5515
TGA Status:
Draft
DTWD Status:
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
AQF Level
Certificate III in
Nominal Hours
781
Duration
Unspecified
Stream of Study
Complete Trades Course (3212)
Accredited Date
30/03/1998
Expiry Date
31/12/2000
VET Act Classifier
C
VET Act Conditions
Description

To provide the off-the-job skills and knowledge development which will
complement the on-the-job training of registered apprentices in the Cookery
trade.

Schedule
1. CORE

LEVEL ONE

State Code National Code Title Hours Type
21250 Basic Calculations 10 Module
68091 BKA4 Cleaning 10 Module
68047 INT10 Customer Relations 6 Module
21264 GHS03 First Aid 18 Module
68089 BKA2 Food Presentation 10 Module
68040 INT4 Food Production - the Kitchen 4 Module
68046 INT9 Hospitality Law and Industrial Relations 6 Module
68042 INT6 Interpersonal Skills 6 Module
95133 BCC1 Methods of Cookery 45 Module
95131 BKA1 Mise-en-place and Food Preparation 24 Module
68045 INT8 Occupational Hygiene 6 Module
68043 INT7 Occupational Safety and Security 6 Module
68090 BKA3 Receiving and Storing 10 Module
68037 INT1 the Hospitality Sector 4 Module
2. CORE

LEVEL TWO

State Code National Code Title Hours Type
95135 BCC2 Appetisers, Salads & Sandwiches 30 Module
95134 BCC4 Eggs, Vegetables & Farinaceous 45 Module
95137 BCC6 Fish and Shellfish 30 Module
95161 Food Hygiene 15 Module
95139 BCC8 Hot and Cold Desserts 50 Module
95138 BCC7 Meat Butchery and Cookery 50 Module
95136 BCC5 Poultry and Game 30 Module
95132 BCC3 Stocks, Sauces and Soups 30 Module
3. CORE

LEVEL THREE

State Code National Code Title Hours Type
95141 BCC15 A La Carte & Table D'hote Operations 120 Module
68059 ADC1 Advanced Interpersonal Skills 36 Module
95142 BCC10 Buffet and Larder Work 20 Module
95165 BCC13 Catering Control 25 Module
95164 BCC12C Food Nutrition 15 Module
95163 BCC12B Food Preservation 15 Module
95162 BCC12A Food Science 15 Module
68048 BC1 One to One Job Instruction 18 Module
95140 BCC9 Pastry, Cakes and Yeast Goods 30 Module
21258 GSM9 Quality Assurance 10 Module
68092 S1 Supervision 32 Module
No information
VET Info Notes
1 This course is a national course developed by Tourism Training
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).

2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.

3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.
No information
No information