| Programme Name | Certificate in Cookery (Level 3) |
|---|---|
| Programme Description | Programme participants who successfully complete this qualification can apply for cooking posts in the hotel, restaurant and commercial catering sector as commis, kitchen hands and assistant cooks from the Certificate in Cookery (Level 3) programme. |
| Majors | Cookery |
| Minimum Requirement | 1. Students must pass Fiji Year 11 Certificate Examination. 2. Matured students who need to upgrade qualification with industry experience in the kitchen. |
| Programme Type | Certificate |
| Credit Points Required | 90 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 1 Year |
| Estimated Tution Fees - Local (FJD) | $2,345.00 |
| Estimated Tution Fees - Regional | $7,036.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| CKY304 - Basic Cookery Skills | Semester 2 |
| FBV302 - Bar Services- Mock-tails, Cocktails & Beverage Mixing | Semester 1 |
| CKY301 - Introduction to Cookery | Semester 1 |
| BKY301 - Introduction to Baking and Patisserie I | Semester 1 |
| CKY306 - Purchasing Food Commodities | Semester 2 |
| CKY303 - Basic of Catering Control | Semester 2 |
| FRH301 - French beginner | Semester 1 |
| FRH302 - French Intermediate | Semester 2 |
| COM303.. - Introduction to Communication Literacy | Semester 1 |
| CKY305. - Kitchen Safety Sanitation and Hygiene | Semester 2 |