Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30821
CRICOS Code:
109869H
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
58-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 12,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, February, April, May, July, August, September, November
Course Overview
This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Course Structure
The following 25 units of competency are required to achieve this qualification:
Core Units:
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP009 Clean kitchen premises and equipment
- SITHKOP010 Plan and cost recipes
- SITHPAT016 Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
Elective Units:
- SITHCCC025 Prepare and present sandwiches
- SITHASC020 Prepare dishes using basic methods of Asian cookery
- SITHASC025 Prepare Asian rice and noodles
- SITXWHS006 Identify hazards, assess and control safety risks
- BSBSUS211 Participate in sustainable work practices
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | All applicants must be aged 18 years or over at the time of applying for admission to the course. |
| Academic Entry Requirements | No prior academic requirements apply for this qualification;
however, Glen Institute require successful completion of
Australian Equivalent Year 12 qualification or higher. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or equivalent.
|
Pathway
- Cert III Com Cook + Cert IV Kit Man + 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 and coffee shops.
Internship or Work Placements
Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.