Certificate III in Commercial Cookery
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 is also suited to the needs of individuals with little or no vocational experience, but who possess sound skills and knowledge within cookery that they would like to develop in order to create further educational and employment opportunities.
This course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa
Course Structure
Students need to complete 25 units of competency in total, including 20 core units and 5 elective units:
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 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 Units
- SITHCCC025 Prepare and present sandwiches
- SITHCCC026 Package prepared foodstuff
- SITHCCC032 Produce cook-chill and cook-freeze foods
- SITHCCC040 Prepare and serve cheese
- SITXWHS006 Identify hazards, assess and control safety risks
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Must be 18 years of age or over |
| Academic Entry Requirements | Completed year 12 (HSC or equivalent) |
| Language Requirement | |
|---|---|
| English Language Requirements | Minimum 5.5 IELTS score or equivalent as per the following: TOEFL iBT: 46 PTE Academic: 42 OET: B for each test component Cambridge English: Advanced (CAE) 162 |
Career Opportunities
Job roles and titles may vary across different industry sectors. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Internship or Work Placement
Students will be required to undergo 180 hours of work placement as arranged by AAIC in order to gain the qualification.