Certificate III in Commercial Cookery
Course Overview
The Certificate III in Commercial Cookery provides students with the knowledge of food preparation, presentation and other skills necessary to become a proficient, qualified Commercial Cook. The course includes planning, preparing, presenting and serving food in a commercial kitchen environment.
A wide range of cooking techniques, methods and practical skills are delivered in this course. The course includes current industry knowledge and skills, maintaining high standards of hygiene and safety in food preparation and the kitchen environment.
This course is designed to give an individual competence and confidence in planning, preparing and presenting food in a catering or restaurant type environment. With the successful completion of this course students will have the necessary skills to enter the workforce in the role as a professional cook.
Course Structure
Students will need to complete the following 25 units of competency to attain the qualification.
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, eggs 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 Units
- SITHIND002 – Source and use information on the hospitality industry
- SITXFSA004 – Develop and implement a food safety program
- SITXCCS007 – Enhance customer service experiences
- SITHKOP005 – Coordinate cooking operations
*Elective units for this qualification are current at the time of publication and are subject to change.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia. |
| Academic Entry Requirements | Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | International students, applying either off-shore or on-shore will require: i) Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program. Results older than two years are not acceptable. OR ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States OR iii) Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework. OR iv) Applicants originating from students visa assessment levels 1 and 2 (countries) without the required IELTS score must undertake an English Placement Test conducted at RGIT Australia’s campus as part of the enrolment process. If there are concerns about the applicants’ English language proficiency, they will be required to undertake a suitable General English (ELICOS) or EAL program. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au. Please note: RGIT Australia will also accept equivalent test results from the following specified English language tests: – Test of English as a Foreign Language (TOEFL) iBT – Test of English as a Foreign Language (TOEFL) PBT – Pearson Test of English (PTE) Academic – Cambridge English: Advanced (CAE) |
Pathway
- Hospitality Commercial Cookery Package
Career Opportunities
This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.
Internship or Work Placements
Students are required to undertake a minimum of 360 work-based training hours consisting minimum of 60 complete service periods/shifts with combination of breakfast, lunch, dinner and special function.