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Certificate III in Commercial Cookery

Provider:
Wakefield International College
Course Code:
SIT30821
CRICOS Code:
109887F
Qualification Level:
Certificate
Course Area:
Food, Hospitality and Personal Services
Duration:
56-Week
Study Mode:
Full Time
Location:
South Australia (Adelaide)
Course Fee:
$15,800 Per Course
Delivery Mode:
On Campus, Online Delivery, Blended Delivery
Target:
Domestic, International
Intake:
Monthly
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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

The following 27 units of competency are required:

Core Units:

  1. SITHCCC023* Use food preparation equipment
  2. SITHCCC026* Package prepared foodstuffs
  3. SITHCCC027* Prepare dishes using basic methods of cookery
  4. SITHCCC028* Prepare appetisers and salads
  5. SITHCCC029* Prepare stocks, sauces and soups
  6. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  7. SITHCCC031* Prepare vegetarian and vegan dishes
  8. SITHCCC035* Prepare poultry dishes
  9. SITHCCC036* Prepare meat dishes
  10. SITHCCC037* Prepare seafood dishes
  11. SITHCCC040* Prepare and serve cheese
  12. SITHCCC041* Produce cakes, pastries and breads
  13. SITHCCC042* Prepare food to meet special dietary requirements
  14. SITHCCC043* Work effectively as a cook
  15. SITHKOP009* Clean kitchen premises and equipment
  16. SITHKOP010 Plan and cost recipes
  17. SITHPAT016* Produce desserts
  18. SITXFSA005 Use hygienic practices for food safety
  19. SITXFSA006 Participate in safe food handling practices
  20. SITXHRM007 Coach others in job skills
  21. SITXINV006* Receive, store and maintain stock
  22. SITXINV007 Purchase goods
  23. SITXWHS005 Participate in safe work practices

Elective Units:

  1. SITHCCC025* Prepare and present sandwiches
  2. SITHCCC040 Prepare and serve cheese
  3. SITHXINV007 Purchase goods
  4. SITHCCC026 Package prepared foodstuffs

Entry Requirement

Admission Requirements
Academic Entry Requirements All students must be aged 18 years or over (International students) at the time of applying for admission to the collegehttps://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500 Students must also hold a current and valid passport, a valid study visa that covers the duration of study for the course 
Academic Entry Requirements

Students must also hold a current and valid passport, a valid study visa that covers the duration of study for the course. Student must have completed year 12 or equivalent.
Language Requirement
IELTS Score (Minimum)

To demonstrate English proficiency you must provide as evidence one of the following:https://www.education.gov.au/andhttp://www.border.gov.au/Trav/Stud/More/Student-Visa-English-Language-Requirements IELTS band score of overall 5.5 (Academic or General) or equivalent in line with the Department of Education and DIBP regulations (For International Students) for specific countries.IELTS overall band score of 5 when packaged with at least 10 weeks' English Language Intensive Course for Overseas

Subjects

Subject Name Subject Type Fees
Use Hygienic Practices for Food Safety is achived Core
Participate in safe food handling practices Core
Participate in safe word practices Core
Participate in environmentally sustainable work practices Core
Plan and cost basic menus Core
Prepare food to meet special dietary requirements Core
Work effectively as a cook Core
Work effectively with others Core
Clean kitchen premises and equipment Core
Use food preparation equipment Core
Prepare appetisers and salads Core
Prepare stocks, sauces and soups Core
Prepare vegetable, fruit, egg and farinaceous dishes Core
Prepare dishes using basic method of cookery Core
Prepare seafood dishes Core
Prepare meat dishes Core
Prepare poultry dishes Core
Maintain the quality of perishable items Core
Produce cakes, pastries and breads Core
Produce desserts Core
Coach others in job skills Core
Receive and store stock Elective
Provide first aid Elective
Prepare and present sandwiches Elective
Purchase goods Elective

Career Opportunities

Possible career opportunities relevant to this qualification include:
  • Chef
  • Cook
  • Chef de partie
  • Sous Chef
  • Commis Chef
  • Demi Chef

Internship or Work Placement

All students undertaking this course are required to undertake work placement as part of this course. Work placement provides the student with the opportunity to put into practice the skills and knowledge learned in the classroom. Before undertaking work placement all students may be required to undertake a National Police check depending upon the organisation’s requirements where they are undertaking the work placement.


Accreditation

Accreditation Name Accreditation Type Period Start Period End
Commonwealth Register of Institutions and Courses for Overseas Students Recognised by Recognition body 14/04/2021
Australian Skills Quality Authority - ASQA Recognised by Recognition body 14/04/2021

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