Certificate III in Commercial Cookery
Course Overview
Be part of a fast-growing industry. This qualification reflects the role of 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. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
On completion of the SIT30821 Certificate III in Commercial Cookery, students may pursue the SIT40521 Certificate IV in Kitchen Management at Stanley College or other CRICOS registered training organisations.
Course Structure
The following 25 units of competency must be successfully be completed to achieve this qualification:
- 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
- SITHCCC038 Produce and serve food for buffets
- SITHCCC039 Produce pates and terrines
- SITHCCC026 Package prepared foodstuffs
- BSBSUS211 Participate in sustainable work practices
- HLTAID011 Provide First Aid
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completion of Australian Year 10 or equivalent |
| Language Requirement | |
|---|---|
| English Language Requirements | Intermediate Level of English OR IELTS Test Score of 5.0 OR Other recognised English Language tests such as: TOEFL iBT Test Score of 58 PTE Academic Test Score of 36 Cambridge English: FCE OET Pass Grade TOEFL PBT Test Score of 490 TOEIC 500 |
Career Opportunities
This qualification suits students seeking a career in the following job roles:
- Cook
Internship or Work Placement
This course contains Work-Based Training of 200 scheduled course contact hours over a period of 10 weeks. During Work Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready> at graduation. Stanley College has entered into Work Based Training agreements with a number of employers.