TasTAFE
52 weeks
Master commercial cookery fundamentals and kitchen operations to become a qualified cook. This hands-on Certificate III prepares you for employment in restaurants, hotels, aged care facilities, hospitals, and catering businesses across Tasmania.
There are no essential entry requirements for domestic students. However, you must be at least 16 years old to enrol. International students must be at least 18 years of age and have completed the equivalent of Year 12, with IELTS 6.0 overall (no band less than 5.0) or equivalent English language proficiency. A computer with reliable internet connection is recommended but not required.
Core units include: Use food preparation equipment, Prepare dishes using basic methods of cookery, Prepare appetisers and salads, Prepare stocks/sauces/soups, Prepare vegetable/fruit/egg/farinaceous dishes, Prepare vegetarian and vegan dishes, Prepare poultry/meat/seafood dishes, Produce cakes/pastries/breads, Prepare food for special dietary requirements, Work effectively as a cook, Clean kitchen premises and equipment, Plan and cost recipes, Produce desserts, Use hygienic practices for food safety, Participate in safe food handling practices, Coach others in job skills, Receive/store/maintain stock, and Participate in safe work practices. Elective units cover curry pastes, sandwiches, pates, cheese preparation, and social/cultural sensitivity.
TasTAFE is Tasmania's leading vocational education provider with extensive industry connections and practical training facilities. The course is delivered by experienced instructors in fully operational on-campus restaurants, providing authentic workplace experience. TasTAFE offers flexible delivery options including full-time campus study and state-wide workplace-based training for apprentices, with comprehensive student support services and recognition of prior learning opportunities.
Successful completion provides pathways to employment as a qualified cook in diverse hospitality settings including restaurants, hotels, aged care facilities, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs, and cafés. Career progression opportunities include roles as Chef, Executive Chef, Sous Chef, Catering Supervisor, Restaurant Owner/Operator, and Food Services Supervisor. The qualification also provides a foundation for further study in hospitality management.
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