Certificate III Commercial Cookery

CRICOS Code: 109802E

Duration: 56 Weeks

Entry requirements:

  • Must be 18years of age or over
  • Completed year 12(HSC or equivalent)
  • Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

COURSE DESCRIPTION

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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

Students need to complete 25 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

UNIT CODEUNIT TITLE

SITXFSA005 – Use hygienic practices for food safety

SITXFSA006 – Participate in safe food handling practices

SITXWHS005 – Participate in safe work practices

SITXWHS006 – Identify hazards, assess and control safety risks

BSBSUS211 – Participate in sustainable work practices

SITHCCC027 – Prepare dishes using basic methods of cookery

SITHCCC023  – Use food preparation equipment

SITXHRM007  – Coach others in job skills

SITXFSA007 –  Transport and store food

SITHKOP009  –  Clean kitchen premises and equipment

SITHASC022 – Prepare Asian stocks and soups

SITXINV006 – Receive, store and maintain stock

SITHCCC040 – Prepare and serve cheese

SITHCCC031 – Prepare vegetarian and vegan dishes

SITHCCC042 – Prepare food to meet special dietary requirements

SITHCCC028 – Prepare appetisers and salads

SITHCCC029 – Prepare stocks, sauces and soups

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 – Prepare poultry dishes

SITHCCC037 – Prepare seafood dishes

SITHCCC036 – Prepare meat dishes

SITHKOP010 – Plan and cost recipes

SITHCCC041 – Produce cakes, pastries and breads

SITHPAT016 – Produce desserts

SITHCCC043 – Work effectively as a cook

Duration

This program will be delivered over a period of 56 weeks 20 hours per week by 51 teaching weeks and 5 weeks of holidays.

CREDIT TRANSFER

Students may be able to shorten the length of their chosen course by measuring skills acquired through professional work experiences or qualifications obtained from formal studies or training. All claims for RPL and Credit Transfer should be made upon enrolment in the course and must be received by the Administration within two (2) weeks of the commencement.

Study Mode
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by college.

Work-based Training

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.

Assessment Methods
Assessment methods may include the following:

  • observations
  • case study
  • projects
  • assignments
  • presentations
  • role play
  • quiz
  • supervised assessment
  • practical observation
  • work based Training

Qualification
On successful completion of this course you will be awarded with Certificate III in Commercial Cookery SIT30821 students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.

Pathways from the qualification

Study Pathways

After achieving the SIT40521 Certificate III in Commercial Cookery, candidates may choose to undertake Certificate IV in Kitchen Management or other relevant qualifications.

Employment Pathways

The following employment pathways are available to students who complete this qualification:

  • Cook

 

Course Fee
Tuition fee: – $14,000

Application fee: – $500 (Non-Refundable)
Resources: – $200 (Text books)

Student Kit: – $500 (Chef uniform and knife kit)

 

Total course cost: – $ 15,200

Overseas Student Health Cover $550 per Annum Approximately

Family Overseas Student Health Cover $5000 per Annum Approximately

 

2023 Application Form

Student Information Booklet

Total number of Students in this course : 3

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