Certificate III in Commercial Cookery

Location

Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia

Duration

The course comprises of 52 weeks, including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery. Students are required to do 192 work based training.

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Admission Requirements

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
Applicants must complete the PAX LLN test

Teaching and Assessment Methods

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

Course Pathways

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job titles include

cook

Course Structure

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed:

21 core units
4 elective units

UNIT CODE	UNIT NAME
Core Units
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment *
SITHCCC005	Prepare dishes using basic methods of cookery *
SITHCCC006	Prepare appetisers and salads *
SITHCCC007	Prepare stocks, sauces and soups *
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012	Prepare poultry dishes *
SITHCCC013	Prepare seafood dishes *
SITHCCC014	Prepare meat dishes *
SITHCCC018	Prepare food to meet special dietary requirements *
SITHCCC019	Produce cakes, pastries and breads *
SITHCCC020	Work effectively as a cook *
SITHKOP001	Clean kitchen premises and equipment *
SITHKOP002	Plan and cost basic menus
SITHPAT006	Produce desserts *
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items *
SITXWHS001	Participate in safe work practices
Elective Unit(s)
SITHIND002	Source and use information on the hospitality industry
SITXCCS006	Provide service to customers
SITXCOM002	Show social and cultural sensitivity
SITXINV001	Receive and store stock