Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30821
CRICOS Code:
109802E
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
56-Week
Study Mode:
Full Time
Location:
Adelaide, South Australia, Australia
Course Fees:
AUD 14,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
5 per year
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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Course Structure
Students need to complete 25 units of competency to achieve this qualification.
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXWHS005 Participate in safe work practices
- SITXWHS006 Identify hazards, assess and control safety risks
- BSBSUS211 Participate in sustainable work practices
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC023 Use food preparation equipment
- SITXHRM007 Coach others in job skills
- SITXFSA007 Transport and store food
- SITHKOP009 Clean kitchen premises and equipment
- SITHASC022 Prepare Asian stocks and soups
- SITXINV006 Receive, store and maintain stock
- SITHCCC040 Prepare and serve cheese
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHKOP010 Plan and cost recipes
- SITHCCC041 Produce cakes, pastries and breads
- SITHPAT016 Produce desserts
- SITHCCC043 Work effectively as a cook
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completed year 12(HSC or equivalent) |
| Minimum Age to Apply | Must be 18 years of age or over |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations |
Career Opportunities
The following employment pathways are available to students who complete this qualification:
- Cook
Internship or Work Placements
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.