Cert III Commercial Cookery case studies
Cert III Commercial Cookery · Put your knowledge to work in context.
SIT30821 Certificate III in Commercial Cookery is an Australian nationally recognised vocational qualification that reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. According to the National Training Register, learners work with some independence and under limited supervision, using plans, policies and procedures to guide their activities, and completion of the qualification contributes to recognition as a trade cook. It suits people seeking work as a cook in restaurants, hotels, clubs, pubs, cafes and coffee shops, and it provides a pathway into those settings. There are no entry requirements for the qualification. The Cert III Commercial Cookery case studies are 5 cases and about 3,567 words.
1The Wedding Buffet Gap
You are the sous chef at a 90-seat function venue. A wedding for 180 guests is booked for Saturday with a plated main service starting at 7:00 pm.
792 words, about 4 min2The Coolroom Failure
It is 11:30 pm on a Friday. You are the duty chef at a 120-seat bistro.
704 words, about 4 min3The Allergen Order at Peak
You are running the wok section at a 200-cover Asian fusion restaurant on a Saturday night. At 8:10 pm, during peak service, a server tells you that table 14 has a guest with a severe peanut allergy.
699 words, about 3 min4The Cost Blowout on the Set Menu
You are the head chef of a 60-seat café that runs a three-course set menu for 45 per person. The owner has asked you to review the menu because food cost has risen to 42% of revenue, against a target of 30%.
716 words, about 4 min5The New Commis on the Sushi Section
You are the head chef of a 100-seat Japanese restaurant. A new commis, three weeks into the job, has been assigned to the sushi section.
656 words, about 3 min