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The Recognition of Prior Learning (RPL) program for Commercial Cookery certification is tailored for individuals serving in the capacity of commercial cooks. In this role, professionals harness a diverse and well-developed set of cookery skills, coupled with a robust understanding of kitchen operations. This combination of skills and knowledge empowers them to proficiently prepare a wide array of food and menu items. The program acknowledges and assesses the skills, knowledge, and experience of individuals in the field of commercial cookery, ensuring they are equipped to meet the demands of the culinary profession and contribute effectively to kitchen operations.
Commercial cooks who have obtained qualifications through the Recognition of Prior Learning (RPL) program exhibit the capacity to exercise discretion and judgement in their culinary work. Operating with a significant degree of independence and under limited supervision, they rely on established plans, policies, and procedures to guide their work activities. These qualifications not only validate their skills but also provide a pathway for individuals to pursue roles as commercial cooks across diverse organisations within the culinary and hospitality industry. This can include employment in restaurants, hotels, clubs, pubs, cafés, and coffee shops, showcasing their proficiency and contribution to the dynamic field of culinary arts.
The skills in commercial cookery qualifications must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Commercial Cookery chefs who are looking to work in a commercial kitchen to expand their horizons can consider:
For information on the Certificate III in Commercial Cookery and for the full list of units of competency, please visit training.gov.au
