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Certificate III in Commercial Cookery

Provider:
Angad Australian Institute of Technology
Course Code:
SIT30821
CRICOS Code:
109805B
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 7,500 - 11,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
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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

Participants need to complete (25) twenty-five units of competency, consisting of:

Core Units:
  1. SITHCCC001 Use food preparation equipment
  2. SITHCCC005 Prepare dishes using basic methods of cookery
  3. SITHCCC006 Prepare appetisers and salads
  4. SITHCCC007 Prepare stocks, sauces and soups
  5. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  6. SITHCCC012 Prepare poultry dishes
  7. SITHCCC013 Prepare seafood dishes
  8. SITHCCC014 Prepare meat dishes
  9. SITHCCC018 Prepare food to meet special dietary requirements
  10. SITHCCC019 Produce cakes, pastries and breads
  11. SITHCCC020 Work effectively as a cook (Work Based Training)
  12. SITHKOP002 Plan and cost basic menus
  13. SITHPAT006 Produce desserts
  14. SITXFSA001 Use hygienic practices for food safety
  15. SITXFSA002 Participate in safe food handling practices
  16. SITXHRM001 Coach others in job skills
  17. SITXINV002 Maintain the quality of perishable items
  18. BSBSUS201 Participate in environmentally sustainable work practices
  19. BSBWOR203 Work effectively with others
  20. SITHKOP001 Clean kitchen premises and equipment
  21. SITXWHS001 Participate in safe work practices

Elective Units:
  1. SITKOP005 Coordinate cooking operations (WTB)
  2. SITHIND002 Source and use information on the Hospitality Industry
  3. SITXCOM002 Show social and cultural sensitivity
  4. SITHCCC003 Prepare and present Sandwiches

Entry Requirement

Admission Requirements
Academic Entry Requirements

To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.

Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team.
Minimum Age to Apply Students must be of 18 years of age to apply.

Language Requirement
IELTS Score (Minimum) An IELTS score of 5.5 or equivalent is required for entry into this program.

Pathway

  • Cert III Com Cook + Cert IV Kit Man
  • Cert III Com Cook + Cert IV Kit Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man
  • Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Grad.Dip Man

Career Opportunities

This qualification provides a pathway to work in organisations such as restaurants, clubs, pubs, cafes and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification.

Internship or Work Placements

Compulsory Work based training - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.

Practical Training held at, 9 Nicholson Street, Bentleigh, VIC 3204.

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