Certificate III in Commercial Cookery

VET NATIONAL CODE: SIT30816

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duration

Course Duration

52 Weeks
location

Location

NSW/QLD/TAS Campuses
price

Pricing
Off-Shore Int Student: $10,000 *
On-Shore Student Visa Holder: TBA
Domestic/Citizen Student: TBA

* Materials Fee $750
contact-us

(+61) 1300 128 199

Give us a call for more information.
ABOUT THIS COURSE

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.

FAST COURSE GUIDE
National Code:
SIT30816
CRICOS Course Code:
093480J
Nationally Recognised:
Delivery mode:
In Class/Blended (NSW/QLD/TAS)

Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month except April, August, December (Vacation)
Awarded by
RTO Code 41138
Packaging Rules:
Total number of units = 25
21 core units
Plus 4 elective units
The elective units consist of 4 from the core electives
Of the remaining 4 units
Up to 4 may be from the core electives
You can replace 4 of the core electives with any other 4 subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality
COURSE FORMAT

Core Subjects

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
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

Elective Subjects

HLTAID003
Provide first aid
SITHCCC003
Prepare and present sandwiches
SITXCOM002
Show social and cultural sensitivity
SITXINV001
Receive and store stock
Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 5.5 is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.