Certificate III in Commercial Cookery
- Provider:
- Australian National Institute of Business and Technology
- Course Code:
- SIT30816
- CRICOS Code:
- 096070C
- Qualification Level:
- Certificate
- Course Area:
- Food, Hospitality and Personal Services
- Duration:
- 12-Month
- Study Mode:
- Full Time
- Location:
- Victoria (Brunswick)
- Course Fee:
- $10,000 Per Course
- Delivery Mode:
- On Campus
- Target:
- International
- Intake:
- January, April, July, October
Course Overview
The hospitality industry provides a vast array of career opportunities across a broad range of sectors.
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 SIT30816 Certificate III in Commercial Cookery qualification is made up of 25 units of competency. These consist of 21 core units and 4 elective units:
CORE
- 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 (HOLISTIC UNIT - WBT)
- 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
- SITXWHS001 Participate in safe work practices
ELECTIVES
- SITHCCC016 Produce pates and terrines
- SITXCOM005 Manage conflict
- HLTAID003 Provide first aid
- SITHIND001 Use hygienic practices for hospitality service
ANIBT may change the elective units based on industry, student needs and trainer availability.
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home. Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills. All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process. If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course. Note: ANIBT may establish student’s English language proficiency appropriateness’ level if: The student has completed 1-year study which is taught in English The student has successfully completed ELICOS course and the level is equivalent to IELTS 5.5 The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative agents (does not apply to offshore direct-application) |
Career Opportunities
Typically, work would be undertaken in various hospitality enterprises where food is prepared and served including:
- Restaurants
- Hotels
- Clubs
- Pubs
- Cafes
- Cafeterias
- Coffee shops
Internship or Work Placement
144 hours total (16 Days @9hr shift per day)