Cook (Small Restaurant or Café)

training img
Areas Of Interest:   Chefs, Cooks & Catering
Certificate Level:  Certificate III
Certificate Name:  Certificate III in Commercial Cookery
Certificate Description:  As a Cook in a small restaurants your responsibilities may include cooking, supervision of team members and designing menus. (This is the 'trade' qualification for cooks.)
Code:  SIT30816
Work Type:  Creative & Artistic Practical & Manual

Skills & Knowledge you will learn

Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare 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 hygienic 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
Provide service to customers
Produce cook-chill and cook-freeze foods
Prepare specialised food items
Design and produce business documents