Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30816
CRICOS Code:
109900C
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Reservoir, Victoria, Australia
Course Fees:
AUD 10,500 - 12,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
8 Intakes per Year
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 of a professional cook.
Course Structure
Students will need to complete 21 core units and 4 elective 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 bread
- 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
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Satisfactory completion of the equivalent of Australian Year 11 or higher.
|
| 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 Mervic College.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) |
OR
|
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
280 hours consisting minimum of 60 complete service periods/shifts with the combination of breakfast, lunch, dinner, and special function.