Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30821
CRICOS Code:
109905J
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Victoria (Melbourne)
Course Fee:
$10,000 - $12,000 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
Monthly
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
The following 25 units are included in this course, and all are required to complete 20 core units and 5 elective units for the award of the qualification.
Core
- 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 vegetable, 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 breads*
- 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
- BSBSUS211 Participate in sustainable work practices
- HLTAID011 Provide first aid
- SITHCCC040 Prepare and serve cheese
- SITXFSA007 Transport and store food
- SITHCCC044 Prepare specialised food items
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Bbe at least 18 years of age and have completed the equivalent of Year 12. Participate in a course entry interview to determine suitability for the course and student needs. This will also include an LLN assessment and you must achieve ACSF 3 for reading, writing, numeracy and oral communication to enter the course. |
| Minimum Age to Apply | Be at least 18 years of age |
| Language Requirement | |
|---|---|
| English Language Requirements | Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5. |
Career Opportunities
Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.
Further education pathways may include the SIT40521 – Certificate IV in Kitchen Management.
Internship or Work Placement
As part of this course you will also need to complete 48 service periods as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.