Commercial Cookery

“This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all, have fun!”

Julia Child

Commercial cookery is the art, science, and craft of using heat to prepare food for consumption and create something delicious for someone else. If you like to spend a lot of time in the kitchen, enjoy cooking, experimenting, inventing new dishes, baking and eating is a significant value in your life, and you would like to devote yourself to it, the dream of your own restaurant in the future, the direction of commercial cookery courses and culinary art is the ideal one for you.

We will answer what is commercial cookery and the most common questions from international students

Commercial cookery means cooking for others in a professional setting; it’s a service or large quantity where the standards are much higher and the regulations much stricter. Commercial cookery is cooking for large groups, usually for profit, generally as a chef or kitchen hand.

Commercial Cookery

What are the 3 categories of commercial cooking?

Cooking techniques are divided into three categories:

  1. Dry-heat methods (may or may not include food preparation with fat)
  2. Moist-heat methods
  3. Methods using a combination of dry and moist heat

What are the best courses in Commercial cookery in Australia?

In order to assist international students to realize their dreams, education providers offer commercial cookery courses:

Certificate IV in Commercial Cookery SIT40516

The Certificate IV in Commercial Cookery enables you to establish your technical skills to serve as a Chef within an industrial kitchen at a restaurant, hotel, club, pub, cafe, or coffee shop. It is a nationally recognized course.

Certificate III in Commercial Cookery SIT30816

The Certificate III in Commercial Cookery provides you with the essential skills and knowledge required for your career as a Head Chef or Sous Chef. You will also learn how to work effectively in the kitchen and maintain the quality of food and safety regulations in the kitchen. You will find out how to manage people and business operations, develop menus, and create delicious dishes for paying customers.

Diploma of Hospitality Management (Commercial Cookery stream) SIT50416

The Diploma of hospitality management course within the commercial cookery stream is best designed for students who have already obtained their Certificate III or Certificate IV in commercial cookery. The course is a fantastic channel for professionals aiming for career advancement to expand their knowledge and skills in several hospitality operations.

Best Providers for Commercial Cookery courses:

  • TAFE NSW
  • Le Cordon Bleu
  • William Angliss Institute
  • Evolution Hospitality Institute
  • QTHC
  • AHTS
  • Victoria University

What is a commercial cookery course about?

The Commercial Cooking course covers topics designed to learn about the modern cooking skills required by all chefs.

Topics covered include planning, organizing, preparing, and presenting food such as starters, broths, meat, seafood and poultry, desserts, and cakes, following health and safety procedures, maintaining kitchen facilities, developing knowledge of the hospitality industry, developing cost-effective menus, and preparing food according to dietary and cultural needs. You will be introduced to the secrets of every type of cuisine, with particular emphasis on regional and traditional cuisine.

Students receive theoretical and practical training – on-the-job training is compulsory and an integral part of assessing this qualification. The program enables you to work as an apprentice cook in restaurants, hotels, clubs, pubs, cafés, canteens, and cafés.

You learn how to run a restaurant effectively and prepare and serve a variety of dishes from different cuisines around the world. You learn how to organize professional cuisine. Furthermore, you will learn about the chemical composition of food products and the principles of human nutrition.

Why study commercial cookery in Australia?

Beside incredible nature, vibrant cities and white beaches Australia offers top universities and outstanding education. This country is also well known for the diversity of cuisine and culinary culture. It is the second most preferred destination after Switzerland to study professional cookery and culinary arts.

Chef preparing a dish

studying cookery

Can I get PR in Australia studying cookery?

Australia offers phenomenal employment opportunities to international students due to its evergreen and buzzing culinary scene. Hence, it is only natural that many international aspirants choose to take up a commercial cookery course to obtain a PR (permanent residency) visa.

How do I become a chef in Australia?

To start this career, You will need, at minimum, to have completed one of these qualifications:

Chef – Certificate III, IV or Diploma in Commercial Cookery (SIT30813)

While taking this course, gain your work experience as a chef apprentice. Your training takes approximately 3 years, and your position changes from apprentice to qualified chef. This training usually involves working four days a week in a restaurant and one-day attending class.

Is commercial cookery a good career?

If you love cooking, have an innate enthusiasm and genuine interest for nourishment, and are ready to be tested by long working hours, a profession in commercial cookery could be a possibility to turn your hobby into a career.

No matter what direction careers take you, you need several qualities – without an artistic sense, an aesthetic sense – you will not succeed spectacularly. A sense of taste is also fundamental; it will allow you to combine different ingredients and create your dishes. Moreover, you will need determination and discipline, the ability to cope with stress, the ability to work in a group, and, if necessary, the talent to lead your team of employees.

Following the development of the hospitality sector, there is a high demand for professionals in commercial cookery that can manage a kitchen, manage, and train staff.

Potential Career Paths and Salaries:

  • Sous Chef – A$70,000 per year
  • Head Chef – A$74,000 per year
  • Executive Chef – A$92,849 per year
  • Restaurant Manager – A$64,398 per year
  • Banquet Manager – A$65,000 per year
  • Food & Beverage Manager – A$80,000 per year
  • Catering Manager – A$66,519 per year

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