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Certificate III in Commercial Cookery

Provider:
St Peters International College (SPIC)
Course Code:
SIT30821
CRICOS Code:
109856B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
On Campus
Target:
International
Intake:
April, May, June
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Course Overview

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.

Course Structure

The following 25 units of competency will be taught in this course:

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC027* Prepare dishes using basic methods of cookery
  3. SITHCCC028* Prepare appetisers and salads
  4. SITHCCC029* Prepare stocks, sauces and soups
  5. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  6. SITHCCC031* Prepare vegetarian and vegan dishes
  7. SITHCCC035* Prepare poultry dishes
  8. SITHCCC036* Prepare meat dishes
  9. SITHCCC037* Prepare seafood dishes
  10. SITHCCC041* Produce cakes, pastries and breads
  11. SITHCCC042* Prepare food to meet special dietary requirements
  12. SITHCCC043* Work effectively as a cook
  13. SITHKOP009* Clean kitchen premises and equipment
  14. SITHKOP010 Plan and cost recipes
  15. SITHPAT016* Produce desserts
  16. SITXFSA005 Use hygienic practices for food safety
  17. SITXFSA006 Participate in safe food handling practices
  18. SITXHRM007 Coach others in job skills
  19. SITXINV006* Receive, store and maintain stock
  20. SITXWHS005 Participate in safe work practices
  21. SITHCCC026* Package prepared foodstuffs
  22. SITHCCC032* Produce cook-chill and cook-freeze foods
  23. SITHCCC033* Re-thermalise chilled and frozen foods
  24. SITHASC026* Prepare curry pastes and powders
  25. SITHASC027* Prepare Asian cooked dishes

Entry Requirement

Admission Requirements
Academic Entry Requirements Students must have completed Year 12 academic education (or equivalent)
Language Requirement
IELTS Score (Minimum) IELTS overall band of 5.5 or equivalent test score. 
English Language Requirements

English Language proficiency may also be shown by:

  • Satisfactory completion of General English – Upper Intermediate level or
  • Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
  • Successful completion of Senior Secondary certificate of education in Australia conducted in English or
  • Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
  • Student’s first language is English or
  • Student was educated for 5 years in an English speaking country.

Pathway

  • Cert III Com Cook + Cert IV Com Cook
  • Cert III Com Cook + Cert IV Com Cook + Dip Hos Man

Career Opportunities

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

Internship or Work Placements

A total of 208 hours of  work placement. 

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