Certificate III in Commercial Cookery

Provider:

Australis Institute of Technology and Education (AITE)

Course Code:

SIT30821

CRICOS Code:

111256H

Qualification Level:

Certificate

Course Area:

Food, Hospitality and Personal Services

Duration:

52-Week

Study Mode:

Part Time

Location:

Parramatta, New South Wales, Australia

Course Fees:

AUD 9,000 Per Course

Delivery Mode:

Blended Delivery

Target:

International

Intake:

Jan, Feb, Apr, May, Jul, Aug, Oct, Nov

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Course Overview

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Course Structure

The following 25 units of competency must be completed to achieve this qualification:

Core Units

SITXWHS001 Participate in safe work practices
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, egg 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 breads
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

Elective Units

SITHKOP005 Coordinate cooking operations
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXWHS002 Identify hazards, assess and control safety risks

Entry Requirement

Admission Requirements
Academic Entry Requirements	Minimum 18 years of age at the time of commencement
Academic Entry Requirements	Successful completion of Australian Equivalent Year 12 qualification or higher
Academic Entry Requirements	Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Should have basic computer and MS Office skills (Word, Excel and Power Point)

Language Requirement
English Language Requirements	Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent

Career Opportunities

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – cook

Internship or Work Placements

Students must complete minimum of 60 sessions (300 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements.

The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.