This qualification is for persons who wish to pursue a career path in Commercial Kitchens. This qualification focuses on the skills for the Commercial Cooks at the operational level. These individuals will operate with limited supervision under the guidance of the senior chef within a commercial kitchen environment. Upon completing this qualification plan individuals will be certified as a Commis Chef.

Persons who complete this qualification can be employed in the following jobs:
 Job title: Garde Manager; Butcher; Food Artist; Pastry Cook/Baker
 Job Qualifications include:
Garde Manager (J01THH20617), Butcher (J02THH20617), Food Artist (J03THH20617), Pastry Cook (J04THH20617), Baker (J05THH20617)

Career path – articulation and specialisation
After achieving this THH20617 Certificate in Commercial Cookery, individuals could progress to
THH30417 or select from a wide range of other qualifications in the Tourism and Hospitality industry.

• Listing ID: 3798
• Institution Category: Specialised Institutions
• Institution Type: Public
• Field of Study: Services
• Awarding Body: NCTVET
• Qualification Level:
• Education Sector: Technical and Vocational
• Qualification Code: THH20617
• ISCED Code: 10 Services-101 Personal Services-1013 Hotel, Restaurants and Catering
• Qualification Developer: NCTVET Occupational Standards Development Department
• Quality Assurance Body: NCTVET
• Entry Requirements: THH10317 NVQ-J Level 1 in Commercial Food Preparation
  Individuals may enter level 2 Certification in Commercial Food Preparation with relevant level 2 vocational
  experiences and qualification. Where lower level qualification plans exist, these MUST be completed.
  Otherwise, evidence for competencies equivalent to lower level qualifications must be provided at
  registration/prior to commencement of the programme /before certification.