Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30821
CRICOS Code:
112985M
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 11,000 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Course Structure
The following 25 units of competency are required to attain this qualification:
Core Units:
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous 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
- SITHCCC028 Prepare appetisers and salads
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITXWHS005 Participate in safe work practices
Elective Units:
- SITHCCC026 Package prepared foodstuffs
- SITHCCC038 Produce and serve food for buffets
- SITXCOM007 Show social and cultural sensitivity
- SITXWHS006 Identify hazards, assess and control safety risks
- SITHCCC040 Prepare and serve cheese
Note: The elective units may change at college’s discretion, if necessary.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);
|
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum IELTS score of 5.5 or equivalent. |
| English Language Requirements | A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia. |
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
- 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, cafés, and coffee shops.
Internship or Work Placements
Work placement component has been implemented in this strategy to ensure work-based training for the unit SITHCCC043 Work effectively as a cook – for a total of 192 hours.