Certificate III in Commercial Cookery
Course Overview
Do you dream of being a Chef? If you love cooking, discovering new ingredients, learning classic recipes and techniques, exploring new cuisines, and preparing sensational dishes, then you’ll love the ICAE Commercial Cookery courses! Learning from our internationally trained chefs in our state-of-the-art training kitchen, you’ll receive personalised instruction on campus for half the first half of your course, then put your skills into action on Industry Placement for the second half of your course.
This Certificate III in Commercial Cookery 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
To attain this qualification the following 25 units of competency must be completed:
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 vegetables, 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 bread
- 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:
- SITXFSA007 Transport and store food
- SITHCCC025 Prepare and present sandwiches
- SITHCCC040 Prepare and serve cheese
- SITHCCC026 Package prepared foodstuffs
- BSBSUS211 Participate in environmentally sustainable work practices
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | ICAE requires all international student to be at least 18 years of age or older. |
| Academic Entry Requirements | Must be a high school graduate in your home country or hold an equivalent qualification. Applicants with significant working experience may also be considered. |
| Language Requirement | |
|---|---|
| English Language Requirements | All potential applicants must be adequately proficient in spoken and written English. |
Career Opportunities
Internship or Work Placements
The second semester is entirely in the workplace undertaking Industry Placement (IP). IP is where you continue to develop your skills, demonstrate your competence to us and your IP employer, and build the critical foundation for a career in the hospitality industry.