Certificate III in Commercial Cookery
Provider:
Course Code:
SIT30821
CRICOS Code:
109835G
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
52-Week
Study Mode:
Full Time
Location:
Victoria (MELBOURNE)
Course Fee:
$10,000 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.
Course Structure
This qualification includes 25 units of competency:
Core Units
- SITHCCC023* Use food preparation equipment
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC029* Prepare stocks, sauces and soups
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous 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
- SITHCCC028* Prepare appetisers and salads
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006* Receive, store and maintain stock
- SITHCCC031* Prepare vegetarian and vegan dishes
- SITXWHS005 Participate in safe work practices
Elective Units
- SITHCCC026* Package prepared foodstuffs
- SITHCCC038* Produce and serve food for buffets
- SITXCOM007 Show social and cultural sensitivity
- SITXWHS006 Identify hazards, assess and control safety risks
- SITHCCC040* Prepare and serve cheese
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 10 or Certificate II or higher |
| Minimum Age to Apply | Students must be a minimum age of 18 years or above at the time of course commencement
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | English language proficiency level of one of the following:
|
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Lead innovative thinking and practice | Core | |
| Initiate and lead applied research | Core | |
| Contribute to organisation development | Elective | |
| Plan and establish compliance management systems | Elective | |
| Develop and cultivate collaborative partnerships and relationships | Elective | |
| Implement improved learning practice | Elective | |
| Establish career development services | Elective | |
| Plan and implement a coaching strategy | Elective |
Career Opportunities
Job roles and titles vary across different industry sectors. Possible career outcomes relevant to this qualification include:
- Commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Internship or Work Placement
Mercury Institute of Victoria will ensure placement of all students. This is to ensure international students with limited exposure to Australian workplace are not disadvantaged. Students will have the option to arrange their own work placement provided it meets all requirements. The assessor will visit and assess the student at least twice during this time at a mutually convenient time.