The courses consist of core, elective and supplementary units. To achieve the Certificate III in Commercial Cookery qualification, you must successfully complete a total of 30 units of competency, which includes 20 core units and 5 elective and 5 supplementary units. Please be aware that the sequence in which units are delivered, as well as the elective units offered, may differ based on course delivery methods and intake periods.

Additionally, as part of this program, the unit – Work Effectively as a Cook requires students to safely and hygienically prepare, cook, and present menu items across a minimum of 48 complete food service sessions during their internship, which may include:

• Breakfast
• Lunch
• Dinner
• Special Functions

Core Units

• Use food preparation equipment
• Prepare dishes using basic methods of cookery
• Prepare appetisers and salads
• Prepare stocks, sauces and soups
• Prepare vegetable, fruit, eggs and farinaceous dishes
• Prepare vegetarian and vegan dishes
• Prepare poultry dishes
• Prepare meat dishes
• Prepare seafood dishes
• Produce cakes, pastries and breads
• Prepare food to meet special dietary requirements
• Work effectively as a cook
• Clean kitchen premises and equipment
• Plan and cost recipes
• Produce desserts
• Use hygienic practices for food safety
• Participate in safe food handling practices
• Coach others in job skills
• Receive, store and maintain stock
• Participate in safe work practices

Elective units

• Prepare and present sandwiches
• Produce and serve food for buffets
• Prepare dishes using basic methods of Asian cookery
• Identify hazards, assess and control safety risks
• Package prepared foodstuff

Supplementary units

• Soft skills and Personality Development
• English for Hospitality Professionals
• Use social media and online tools
• Create and use spreadsheet
• Beverages and Shakes

The Certificate II in Cookery is highly applicable in various sectors of the hospitality and food service industry, including restaurants, cafés, catering services, fast food outlets, and hotels. Graduates are well-equipped to work as kitchen hands, assistant cooks, or in other entry-level roles, where they contribute to food preparation, presentation, and service. The qualification is recognized across Australia, ensuring that students are trained to meet industry standards, providing them with a solid foundation for starting their culinary careers.

Upon successful completion of the Certificate III in Commercial Cookery, students will:

• Demonstrate foundational culinary skills, including knife handling, food preparation, and cooking techniques across various cuisines.
• Apply safe and hygienic food handling practices in compliance with industry standards.
• Prepare, cook, and present a wide range of dishes to restaurant-quality standards.
• Develop skills in menu planning, costing, and kitchen management, essential for running a successful kitchen.
• Work effectively as part of a team in a commercial kitchen environment, ensuring smooth and efficient operations. 
• Understand and apply principles of food safety, nutrition, and sustainability in cooking practices.
• Gain hands-on experience in both front-of-house and back-of-house operations, preparing them for real-world hospitality environments.
• Demonstrate customer service skills and soft skills essential for thriving in diverse roles within the culinary industry.
• Be equipped with leadership and organizational skills needed to manage kitchen teams or even start their own food business. 
• This program provides students with the practical experience and theoretical knowledge needed to succeed as a qualified cook, commis chef, kitchen manager, or food entrepreneur.

Upon completing the Certificate III in Commercial Cookery, graduates can pursue various roles in the local as well as international culinary and hospitality industry, including:

• Commis Chef
• Chef de Partie (with experience)
• Cook
• Kitchen Manager
• Café/Restaurant Supervisor
• Catering Assistant
• Food Business Owner
• Culinary Entrepreneur
• Event Catering Coordinator

These roles provide opportunities to work in a range of settings such as restaurants, hotels, cafés, pubs, catering companies, and more.

Our program is designed with your career in mind. We connect all students to some of the finest restaurants, five-star hotels, and hospitality establishments in Kathmandu where you’ll gain invaluable hands-on experience during the 6 months built-in internship program. We have also partnered with industry leaders to ensure that our students receive career assistance for internship/training/job placements in Australia, The Middle East and some countries of Europe upon successful completion of their 1 year training.

The Certificate III in Commercial Cookery is ideal for individuals who: 

• Have a passion for cooking and aspire to turn it into a rewarding career in the culinary industry.
• Are looking to gain professional-level culinary skills and hands-on experience in a fast-paced kitchen environment.
• Want to pursue a career as a chef, cook, or kitchen manager in restaurants, hotels, resorts, or other hospitality establishments. 
• Are interested in learning both traditional and contemporary cooking techniques while mastering kitchen operations and management.
• Seek internationally recognized certification and training that prepares them for global job opportunities in the culinary field. – Desire to start their own food business and want to develop the skills needed to succeed as an entrepreneur in the hospitality industry.
• Are committed to continuous learning, personal growth, and working in a dynamic, high-energy environment.
• This course is perfect for both beginners and those with some prior kitchen experience, who are eager to refine their skills and take the next step in their culinary journey

To enroll in the Certificate III in Commercial Cookery program a student must

• Be above 17 years of age
• Have basic English language skills
• Attend an assessment and an interview scheduled by the student service
• Have a laptop during the course period
• Possess a positive attitude towards learning

Assessment Details

There will be a written assessment and an interview where students will be assessed for

1. Communication Skills

• Ability to follow verbal and written instructions in English
• Basic proficiency in spoken and written English for interacting with chefs, college team and students.

2. Teamwork and Collaboration

• Demonstration of willingness to work in a team environment. 
• Ability to communicate effectively within a kitchen setting. 
• Flexibility to adapt to changing situations and kitchen demands.

3. Work Ethic and Attitude

• Enthusiasm and passion for cooking.
• Professional conduct, including punctuality and ability to take constructive feedback.
• Commitment to participate in college activities for personality development

4. Health and Physical Requirements

• Ability to meet the physical demands of the course, such as standing for long periods, lifting equipment, and working in a fast-paced kitchen environment

• Students will be awarded the certification for Certificate III in Commercial Cookery from Australian Business and Culinary Institute, Melbourne, Australia after successfully completing the course and demonstrating competency in the final assessment which will be carried out in the presence of a trade qualified assessor from ABC, Australia.
• Students will also receive Professional Cook certification from CTEVT Nepal upon demonstrating competency in the skill testing conducted by CTEVT, Nepal in presence of assessors from CTEVT at IIG’s training kitchen.

The total course fee for Certificate III in Commercial Cookery is NPR. 6,50,000/-

Additional Expense – NPR 15000 for kitchen uniforms and books

• The course fee includes admission fees, all practical expenses, affiliation charges, assessment fees, fees for all extra classes for English language preparation, soft skills and personality development and essential tech proficiency, CTEVT assessment fee, one-time meal (6 days a week) and a Chef tool kit with tools needed to train in the kitchen.
• The course fee is inclusive of VAT amount

Booking Process

• Fill in the inquiry form and a representative will be in contact with you for sharing all details related to the course. Proceed towards booking if you wish to proceed further.
• Students need to deposit NPR 25,000 as a booking fee
• Upon completing the interview process student needs to deposit NPR 125,000 as admission fee

Payment Plan

1. One-shot payment

• Students can choose one shot payment plan. If the student chooses this payment plan the student may receive attractive offers on admission fees.

2. Pay on Installments

• Students who choose to pay on an installment basis needs to deposit their fees on a monthly basis. All due payments are to be completed within 7-8 months of their class start date.

Early Booking Offers

• The earlier you book, the more chances for grabbing better offers for the course! Contact the student service department at +977-5915510 to inquire regarding the early booking offers for each intake or fill out the inquiry form and our representative will get in touch with you for sharing the details

December/Jan Intake – 20 seats

June/July/August Intake – 40 seats

September/October Intake – 20 seats

Course Time:

All classes start from 8:30am or 9:00am and continue till 2pm/3pm. The schedules and time duration may differ depending on the units being taught. Students will be provided weekly routines in advance.

Fill in the inquiry form and our respresentative will get back to you for further guidance.