Certificate III in Commercial Cookery
This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualifications Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also
registered on the Pacific Register of Qualifications and Standards (PRQS).
Description
This qualification prepares students with a wide range of specialised skills in food preparation and service in a commercial kitchen. The training involves developing discretion, judgment and sound knowledge of kitchen operations. Graduates will be able to work with some independence, under limited supervision and may provide operational advice and support to team members.
Career Opportunities
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but not limited to:
• Commis
• Assistant Cook
• Demi Chef de Partie
Length of Programme
Full Time: 1 year
Eligibility/Admission Requirements
i. Be in sound health and physique, confirmed in the most current report by a certified medical practitioner, and,
ii. Passed the Senate recognised Year 12/Form 6 or equivalent examination with English; or,
iii. Passed Certificate II in Cookery or equivalent from a provider registered on a national qualification framework; or,
iv. Meet the University’s mature student admission criteria
Course Information
This programme has a total of five (5) courses.
Code | Course Title | Campus | Semester |
CECC31 | Kitchen Fundamentals – Food Safety, O HS, Equipment and Cookery Methods | Laucala/Nadi | 1 and 2 |
CECC32 | Cookery Methods & Skill 1 | Laucala/Nadi | 1 and 2 |
CECC33 | Cookery Methods & Skills II | Laucala/Nadi | 1 and 2 |
CECC34 | Technology, Menu Planning, Stock Control and First Aid | Laucala/Nadi | 1 and 2 |
CECC35 | Workplace Attachment – Commercial
Cookery |
Laucala/Nadi | 1 and 2 |