This qualification targets person who wish to pursue the role of a Chef de Partie or Chef Patisserie with a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, and cafes or to run a small business within the hospitality sectors.

Persons who complete this qualification can be employed in the following jobs:
 Job title: Catering Supervisor; Banqueting Chef; Pantry Chef/Garde Manager
 Job Qualifications include:
Catering Supervisor (J01THH30417), Banqueting Chef (J02THH30417), Pantry Chef/Garde Manager (J03THH30417)

Career path – articulation and specialisation
After achieving this THH30417 Certificate in Commercial Cookery, individuals could progress to
THH40117 or select from a wide range of other qualifications in the Hospitality Industry.

• Listing ID: 3797
• Institution Category: Specialised Institutions
• Institution Type: Public
• Field of Study: Services
• Awarding Body: NCTVET
• Qualification Level:
• Education Sector: Technical and Vocational
• Qualification Code: THH30417
• 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: For this qualification plan the prerequisite(s) is/are:
   THH20617 Commercial Food Preparation
   1 Year Industry Experience
  Individuals may enter level 3 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.