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SIT30816 
Certificate III in Commercial Cookery

CRICOS: 03667K

RTO CODE 45326

The nationally recognised Certificate III in Commercial Cookery refines your existing skills and knowledge, and prepares you for a career as a head chef of sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.

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 provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Course Duration

This course is 4 terms (1 Year Duration) – On campus and Work based Learning

Work Placement

It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.

 

This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.

Course Structure

Core units - 21 units

Unit Code
Unit Name
SITXFSA001
Use hygienic practices for food safety
SITHCCC001
Use food preparation equipment
SITHKOP001
Clean kitchen premises and equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC006
Prepare appetisers and salads
SITHCCC014
Prepare meat dishes
SITXINV002
Maintain the quality of perishable items
SITHCCC013
Prepare seafood dishes
SITHCCC012
Prepare poultry dishes
SITHCCC019
Produce cakes, pastries and breads
SITHPAT006
Produce desserts
SITHCCC018
Prepare food to meet special dietary requirement
BSBSUS201
Participate in environmentally sustainable work practices
SITXFSA002
Participate in safe food handling practices
SITHKOP002
Plan and cost basic menus
SITXHRM001
Coach others in job skills
BSBWOR203
Work effectively with others
SITHCCC020
Work effectively as a cook
SITXWHS001
Participate in safe work practices

Electives - 4 units

Unit Code
Unit Name
SITHCCC015
Produce and serve food for buffets
SITXWHS002
Identify hazards, assess and control safety risk
SITHCCC017
Handle and serve cheese
SITXINV001
Receive and store stock

Entry Requirements

International Students:

All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:

  • Year 12 or equivalent in the Australia education system

  • English Proficiency 5.5 with no band score below 5.

  • 18 Years+

 

Domestic Students: Year 12 or equivalent in the Australia education system.

Fees and Charges

Please view our international fees and charges here

Domestic Charges Here