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
• Cook
• Kitchen Hand
• Chef de Partie

LENGTH OF PROGRAMME

Full Time

1 year

ELIGIBILITY/ADMISSION REQUIREMENTS 

With a current medical certificate, the student must;

• Pass in Senate recognised Year 12/Form 6 or equivalent with English; or
• Pass in a nationally recognised certificate level II/III qualification or equivalent from a recognized provider; or 
• Met the University mature student admission criteria
• Recommendation and confirmation of work experience and sponsorship of studies by employer.

(This programme is restricted to 20 admissions per semester.)

COURSE INFORMATION

This programme has a total of five (5) courses.

Course Code	Course Title	Semester	Delivery Mode	Campus	Fees (FJD)
CECC31	Kitchen Ergonomics	1 & 2	Face to face	Laucala/Nadi	$835
CECC32	Cookery Methods & Skills I	1 & 2	Face to face	Laucala/Nadi	$835
CECC33	Cookery Methods & Skills II	1 & 2	Face to face	Laucala/Nadi	$835
CECC34	Technology, Menu Planning & Stock Control	1 & 2	Face to face	Laucala/Nadi	$835
CECC35	Commercial Cookery Practicum	1 & 2	Face to face	Laucala/Nadi	$835