Cook Training

Pacific Hospitality and Culinary Academy Offers Commercial Cookery, Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery.

Certificate in Commercial Cookery

The Certificate in Commercial Cookery is a 3 months course designed to develop your knowledge in the field of culinary arts with a strong emphasis on practical skills and requisite knowledge, along with an understanding of the operational aspects of both hot and cold kitchen environments. This course caters to anyone who wants to learn the fundamentals of cooking in a professional kitchen.

By the end of the program, you will have acquired:

1. Fundamental skills in culinary arts and hot kitchen operations.
2. An understanding of food preparation and the cooking environment and operations.

ELIGIBILITY

1. Minimum Age: At least 16 years old
2. Minimum Qualification: Secondary School Education

JOB PROSPECTS

1. Executive Chef
2. Sous Chef
3. Pastry Chef
4. Chef De Partie
5. Commis I
6. Commis II and Commis III
7. Apprentice Chef

CURRICULAR STRUCTURE

The cooking course curriculum covers essential culinary skills, starting with stocks, roux, sauces, and soups. It includes training on salads, dressings, breakfast sets, à la carte items, appetizers, main courses, accompaniments, and fast food. Additionally, students learn to prepare Indian and Chinese dishes, as well as a variety of desserts.
 

Certificate in the III Commercial Cookery Program

The job-ready “Certificate in the III Commercial Cookery Program (Code SIT30816)” is one of the most famous and globally recognized training program of one year duration. 

TAFE NSW (RTO90003), Australia is one of the largest training providers in Australia and has a student enrolment of over 500,000 each year.  Its purpose is to provide high-quality, personalized vocational education and training to build prosperity, sustainability, and innovation. The Certificate III in Commercial Cookery (SIT30816) is accredited by the Australian Government.

The internationally recognized Certificate III in Commercial Cookery refines your existing skills and knowledge and prepares you for a career as a head chef or sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.

SALIENT FEATURES
Through theory and practical course work you will learn how to:

1. Prepare dishes uses different techniques, equipment, and methods,
2. Develop and adapt menus to meet dietary requirements,
3. Manage kitchen operations,
4. Lead a team and coach individuals,
5. Manage human resources rostering, handle conflict,
6. Manage the business marketing, finance management, and budgeting,
7. Work health and safety practices.

ELIGIBILITY

1. 10+2 or equivalent
2. BHM students interein buildingbuild their career as a chef can also join this course.
3. Students must be at least 18 years of age at the commencement of the admission. 

Note: IELTS 5.5 is required

JOB PROSPECTS

1. Commis Chef
2. Cook (Cook-Chill Kitchen)
3. Cook (Hospital)
4. Cook (Large Restaurant Cook)
5. CooK (Restaurant and Training Catering Company)
6. Cook (Small Restaurant or Cafe)
7. Assistant Cook

CURRICULAR STRUCTURE

TITLE	CORE	ELECTIVE
Participate in environmentally sustainable work practices	*
Work effectively with others	*
Use food preparation equipment	*
Produce dishes using basic methods of cookery	*
Produce appetizers and salads	*
Produce stocks, sauces and soups	*
Produce vegetable, fruit, egg and farinaceous dishes	*
Produce poultry dishes	*
Produce seafood dishes	*
Produce 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 hygiene 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	*
Communicate in the workplace		*
Receive and store stock		*
Prepare and present sandwiches		*
Use cookery skills effectively		*

Certificate IV in Commercial Cookery

The course incorporates most of the core units of Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery builds on the skills and knowledge gained through these units.

The Certificate IV in Commercial Cookery reflects the role of an individual who has a supervisory role within the commercial kitchen, such as a chef de partie (chef). During this course, you will gain skills and knowledge in management, ¬finance, marketing, and team leadership. This will allow you to be able to take a more senior role within the kitchen team.

This qualification reflects the role of commercial cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Eligibility

The student has to be a +2 Graduate or equivalent. Student must be at least 18 years of age.

 Job Prospects 

• Caterer (Small Business)
• Catering Supervisor
• Chef De Partie (Large Hotel)
• Chef (Small Restaurant or Cafe)

Curricular Structure of Certificate IV in Commercial Cookery

TITLE	CORE	ELECTIVE
Use food preparation equipment	*
Produce dishes using basic methods of cookery	*
Produce appetizers and salads	*
Produce stocks, sauces and soups	*
Produce vegetable, fruit, egg and farinaceous dishes	*
Produce poultry dishes	*
Produce seafood dishes	*
Produce meat dishes	*
Prepare food to meet special dietary requirements	*
Produce cakes, pastries and breads	*
Work effectively as a cook	*
Plan and cost basic menus	*
Produce desserts	*
Use hygiene practices for food safety	*
Participate in safe food handling practices	*
Coach others in job skills	*
Maintain the quality of perishable supplies	*
Manage diversity in workplace	*
Implement and monitor environmentally sustainable work practices	*
Develop menus for special dietary requirements	*
Coordinate cooking operations	*
Manage Conflict	*
Manage finances within a budget	*
Lead and manage people	*
Monitor work operations	*
Implement and monitor work health and safety practices	*
Participate in environmentally sustainable work practices		*
Work effectively with others		*
Clean kitchen premises and equipment		*
Communicate in the workplace		*
Receive and store stock		*
Prepare and present sandwiches		*
Use cookery skills effectively		*

 

Assessment
Assessments consist of observation, discussion, written assignments, tests, and practical evaluations in the commercial kitchen. Students are expected to participate in scheduled tests and practical assessments in the kitchen.

Method of Delivery
A blend of organized classroom instruction and hands-on training in a commercial kitchen. Additional delivery methods include activities, lectures, excursions, guest lectures, and computer-based interactive learning.