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Certificate III in Commercial Cookery
Key facts
| Qualification | Certificate |
| Study mode | Full-time |
| Duration | 1 year |
| Intakes | |
| Tuition (Local students) | RM 22,549 |
| Tuition (Foreign students) | RM 33,542 |
Subjects
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Hotel Management & Hospitality
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Duration
1 year
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | RM 22,549 | RM 33,542 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | RM 22,549 | RM 33,542 |
| Estimated cost per year | RM 22,549 | RM 33,542 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- 18 years or older
- IELTS 5.5 or equivalent
- Completed secondary studies in the student’s home country equivalent to an Australian Year 12 qualification from an English speaking country, or relevant and sufficient work experience
- International students must hold valid Australian visa to study this course
Curriculum
- Participate in environmentally sustainable work practices
- Work effectively with others
- Provide First Aid
- Use food preparation equipment
- Produce dishes using basic methods of cookery
- Produce appetisers and salads
- Produce stocks, sauces and soups
- Produce vegetable, fruit, egg and farinaceous dishes
- Produce poultry dishes
- Produce seafood dishes
- Produce meat dishes
- Produce 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 practicesUse cookery skills effectively
- Control stock
- Produce Asian cooked dishes