Certificate III in Commercial Cookery
Commercial Cookery Course
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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
There are no training package entry requirements for this qualification
⇒ Students must be a minimum of 18 years of age or turning 18 years of age prior to the commencement of their study.
⇒ Students require a completed Year 10 Certificate or equivalent; Non-school-leavers are selected according to eligibility and merit, vocational experience, prior study, LLN level, and personal competencies.
⇒ Student material fees include a chef’s uniform including a hat and a tool kit.
⇒ Commitment to completing the minimum 48 shifts of practical placement.
If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) internet-based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.
The anticipated time to complete the course is 52 Weeks, comprising of:
⇒ 46 Weeks of Classroom/Workshop based training
⇒ 288 HOURS of Vocational Placement
⇒ 6 Weeks of academic review/break
*Students will attend the Vocational Placement once they have acquired the required skills and knowledge to do so, VP is subject to restaurant availability.
**Academic break times are indicative and are subject to change
⇒ Classroom / face to face
⇒ Kitchen Sessions
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
⇒ Chef de partie
After completing this course, students may work in the industry or take further studies such as SIT40516—Certificate IV in Commercial Cookery
For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au
A certificate is issued where all 25 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.
25 Units in Total
21 core unit + 4 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
SITXINV001 – Receive and store stock
SITXINV003 – Purchase Goods
SITHIND002 – Source and use information on the hospitality industry
HLTAID003 – Provide first aid
SITXWHS001 – Participate in safe work practices
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITHKOP001 – Clean kitchen premises and equipment
SITXINV002 – Maintain the quality of perishable items
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC014 – Prepare meat dishes
SITHCCC019 – Prepare Cakes, pastries and breads
SITHPAT006 – Produce desserts
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stock, sauces and soups
SITHCCC008 – Prepare vegetables, fruit, egg and farinaceous dishes
BSBWOR203 – Work effectively with others
BSBSUS201 – Participate in environmentally sustainable work practices
|Tuition Fee||Contact the relevant campus for further information|