New South Wales

SIT30821

Certificate III in Commercial Cookery in Griffith

Nationally Recognised Vocational Education and Training (VET)

Entry requirements

Entry requirements set by ASQA are the basic qualifications and criteria that students must meet before enrolling in a nationally recognised course.

These requirements ensure students have the skills and knowledge needed to undertake this course.

  • There are no formal academic requirements
  • Additional entry requirements are set by individual course providers

Career opportunities

The Certificate III in Commercial Cookery will prepare you for the following roles.

More about Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery is an essential qualification for aspiring culinary professionals in Griffith, 2680 Australia. Delivering a comprehensive curriculum, this certificate equips students with the skills and knowledge required to excel in various hospitality roles including Catering Assistant, Apprentice Chef, and Chef. By studying locally, students are able to benefit from practical training experiences and interaction with industry professionals while also being part of the Griffith community. For those considering face-to-face learning, the available training providers, such as TAFE NSW, offer a blended delivery mode, while AUSCHS provides traineeship options.

This qualification opens doors to various career pathways in the hospitality sector, ranging from positions such as Kitchen Attendant and Demi Chef, to more advanced roles like Executive Chef and Sous Chef. The skills acquired through this course also extend to associated fields including Cookery and Catering, as well as Baking and Patisserie. With such a diverse range of job roles available, students can tailor their career paths according to their interests and strengths.

Cook and Baker, which are in high demand in this thriving region. As the hospitality industry continues to expand, equipped professionals transitioning into roles like Food Services Assistant and Abattoir Knife Hand are essential. Prospective students can explore more details about the Certificate III in Commercial Cookery and its benefits by visiting here.