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Certificate of Commercial Cooking

$899.00$1,299.00

Course Outline and Topics

Course Overview

Australia’s hospitality industry is a large and opportunity-rich employment sector. If you’d like to work as a professional cook in various hospitality enterprises, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops, this professional development course is perfect for you.

The Certificate of Commercial Cooking will provide you with an in-depth understanding of kitchen management and a range of cookery skills for live service or production periods. You will learn how to prepare dishes, including appetisers and salads, stocks, sauces and soups, poultry, meat and seafood, as well as vegetable, fruit and egg dishes. You will also learn how to prepare food to meet special dietary requirements.

This online commercial cooking course will prepare you for professional cookery roles, incorporating all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types. You will discover a range of cooking methods and team coordination skills. The course integrates the key technical and organisational skills required by a commercial cook.

On successful completion of this course, you will feel confident to pursue commercial cookery roles in the hospitality industry.

Course Structure

Unit 1 - Use food preparation equipment

  • Confirming preparation requirements
  • Ingredients
  • Work flow
  • Food safety practices
  • Identifying and selecting knives
  • Specialised equipment
  • Assembly techniques
  • Precision cuts
  • Cleaning agents
  • Selecting and using chemicals
  • Reducing waste
  • Identifying unsafe equipment
  • Records of inspections

Unit 2 - Prepare and present simple dishes

  • Preparation requirements
  • 2-4 hour guide
  • Suppliers
  • Food preparation
  • Equipment
  • Cookery methods
  • Re-heating food
  • Preparation times
  • Portion control
  • Modifications
  • Presenting food
  • Presentation of packaged food
  • FIFO
  • Kitchen cleaning

Unit 3 - Prepare dishes using basic methods of cookery

  • Confirming production requirements
  • Work flow plans/task lists
  • Calculating amount of ingredients
  • Checking for spoilage
  • Hygiene
  • Weighing and measuring
  • Selecting cookery methods
  • Food classifications
  • Recipe percentages
  • Presentation of plated food
  • Garnishes

Unit 4 - Prepare appetisers and salads

  • Production requirements
  • Selecting ingredients
  • Contaminants
  • Select, prepare and use equipment
  • Sorting ingredients
  • Cleaning and cutting ingredients
  • Salads
  • Herbs
  • Meat, fish and seafood
  • Cookery methods
  • Presenting dishes

Unit 5 - Prepare stocks, sauces and soups

  • Select ingredients
  • Food production requirements
  • Stocks and sauces
  • Select, prepare and use equipment
  • Portion and prepare ingredients
  • Prepare stocks, sauces and soups
  • Thickening agents
  • Convenience products
  • Food quality adjustments
  • Present and store soups, sauces and stocks
  • Adjust presentation
  • Environmental conditions

Unit 6 - Prepare vegetable, fruit, egg and farinaceous dishes

  • Food production requirements
  • Select ingredients
  • Vegetable, fruit and egg
  • Farinaceous dishes
  • Select, prepare and use equipment
  • Select equipment
  • Portion and prepare ingredients
  • Cook vegetable, fruit, egg and farinaceous dishes
  • Food quality adjustments
  • Present and store dishes
  • Adjust presentation
  • Environmental conditions

Unit 7 - Use cookery skills effectively

  • Prepare for food service
  • Calculate quantities
  • Mise en place
  • Recipe information
  • Job checklist
  • Menu requirements
  • Work schedule
  • Work flow plan diagram
  • Food organisation
  • Style of service
  • Cook menu items
  • Commercial equipment
  • Cook menu items
  • Team cooperation
  • Menu requirements
  • Safety and hygiene procedures
  • End of shift requirements

Unit 8 - Prepare seafood dishes

  • Select ingredients
  • Food production requirements
  • Seafood products
  • Select, prepare and use equipment
  • Portion and prepare ingredients
  • Seafood preparation
  • Cookery methods
  • Cook fish and shellfish
  • Food quality adjustments
  • Present fish and shellfish
  • Adjust presentation
  • Environmental conditions

Unit 9 - Prepare meat dishes

  • Food production requirements
  • Selecting meat products
  • Select, prepare and use equipment
  • Knife safety
  • Portion and prepare ingredients
  • Meat cookery methods
  • Cook meat dishes
  • Food quality adjustments
  • Present meat dishes
  • Sauces and garnishes
  • Adjust presentation
  • Environmental conditions

Unit 10 - Prepare food to meet special dietary requirements

  • Clarify dietary requirements
  • Select ingredients
  • Cultural food requirements
  • Health conditions of client
  • Vegetarian / vegan requirements
  • Health consequences
  • Medical requirements
  • Food allergies
  • Ingredients that may cause allergic reactions
  • Food additives
  • Satisfy nutritional and special dietary requirements
  • Special recipes
  • Modifying recipes
  • Fresh foods
  • Optimum nutritional quality of dishes
  • Children
  • Aged clients
  • Suppliers
  • Cooking techniques
  • Food presentation

Unit 11 - Work effectively as a cook

  • Food service / production
  • Calculate quantities
  • Quality and style
  • Preparation
  • Calculate commodities
  • Recipe information
  • Job checklist
  • Workflow plan diagram
  • Safe work practices
  • Job roles / responsibilities list
  • Food production and service requirements
  • Select equipment
  • Cook menu items
  • Use appropriate cookery methods
  • Special requests
  • Quality, presentation and timeliness
  • Delegate tasks
  • Menu requirements
  • Workplace safety
  • Hygiene procedures
  • Legislative requirements
  • End of shift procedures

Unit 12 - Coordinate cooking operations

  • Food production requirements
  • Menu items
  • Cost
  • Tools and equipment
  • Deadlines
  • Food quantities
  • Portion control
  • Customer requirements
  • Food production processes
  • Food nutrition
  • Health standards
  • Methods of cookery
  • Food production requirements
  • Types of cuisine
  • Selecting recipes
  • Standard yield / portion
  • Menu recipe cards
  • Food production personnel
  • Work flow planning / schedule
  • Mise en place
  • Food preparation lists
  • Calculate required food supplies
  • Calculate commodities and food volume
  • Stock records
  • Food cost formula
  • Variance and usage
  • Stock control systems
  • Check stores for availability and quantity
  • Build-to amounts
  • Depleted inventory
  • Purchase additional stock
  • Ordering systems
  • Suppliers and vendors
  • Quality selection process
  • Kitchen operations
  • Supervise food production
  • Risk factors
  • Hygiene and cleanliness
  • Food flow
  • Cooking and heating food
  • Cooling and freezing
  • Hazards
  • Record keeping
  • Standard Operating Procedures (SOPs)
  • Team work and communication
  • Work flow
  • Workplace design
  • Production sequence of food
  • Kitchen sections
  • Section production work lists
  • Kitchen output quality
  • Monitor food quality
  • Quality control
  • Food preparation
  • Cooling and heating processes
  • Safe food preparation
  • Correct food preparation
  • Consistent quality of food
  • PDCA Cycle
  • Organisational standards
  • Timeliness
  • Systems and procedures
  • Using knives safely
  • Final food checks
  • Taste testing
  • Problem-solving
  • Leadership
  • Standards and processing
  • Food storage
  • Cross-contamination
  • Labelling and containers
  • Stock rotation
  • Food contamination
  • Safety and hygiene

Assessment

Written assignments and exercises, including short-answer questions, reports/essays and projects. There are no examinations or due dates for assessment.

Payment Information

Certificate Course

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Benefits

  • Recognised by employers as professional development;
  • Improve your employment opportunities;
  • Study online, anywhere via our elearning system;
  • Access to high-quality courses written by industry experts;
  • All course materials provided online – no textbooks to buy;
  • Unlimited tutor support;
  • Easy to understand course content;
  • Unlimited enrolment with no expiry;
  • Certificate of Attainment issued for your CV (hard copy provided); and
  • Course may be tax deductible; see your tax advisor.
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$1,299.00