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SIT30816 - Certificate III in Commercial Cookery

National Course Code: SIT30816

 

CRICOS Course Code: 095954G

 

Duration: 54 weeks including holidays

 

Hours: 700 face to face & 140 work placement

Classes: 20 hours per week

 

Price: $12,000

 

Work placement training: Is provided at the end of the course

 

Entry requirements:

IELTS 5.5 or equivalent

 

About this course:

This course is designed to provide participants with the skills, knowledge and attitudes to meet the demands of the culinary industry. In short this course will provide students with:

  • Training and skills development in Commercial Cookery
  • Training that incorporates the following key competencies: collecting, analysing and organising information; working with others; using mathematical ideas and techniques; solving problems and using technology
  • A specific overview of Commercial Cookery methods, preparation of food and kitchen management
  • Basic skills and knowledge for entry into the hospitality industry as a chef
  • Interpersonal skills essential for a successful career in the hospitality industry

 

Pathways into this qualification:

Individuals may undertake lower level qualifications, and/or gain industry experience prior to entering into the SIT30816 Certificate III in Commercial Cookery. However, this is not mandatory.

 

Pathways from this qualification:

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie or the SIT50416 Diploma of Hospitality Management.

 

Possible job title includes:

 

  • Cook (Cook-Chill Kitchen)
  • Cook (Hospital)
  • Cook (Large Restaurant)
  • Cook (Restaurant and Catering Company)
  • Cook (Small Restaurant or Café)

 

Assessment methods:

 Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of observation, discussion, written assignments, tests, examinations, and/or practical application and work related projects.

 

 
Course Code
Course Name
 
Core
SITXFSA001
Use hygienic practices for food safety
 
SITXFSA002
Participate in safe work practices
 
SITXWHS001
Participate in safe work practices
 
SITHKOP001
Clean kitchen premises and equipment *
 
SITHCCC001
Use food preparation equipment *
 
SITXINV002
Maintain the quality of perishable items *
 
SITHCCC005
Prepare dishes using basic methods of cookery *
 
BSBSUS201
Participate in environmentally sustainable work practices
 
BSBWOR203
Work effectively with others
 
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes *
 
SITHCCC006
Prepare appetisers and salads *
 
SITHCCC007
Prepare stocks, sauces and soups *
 
SITHCCC018
Prepare food to meet special dietary requirements *
 
SITHKOP002
Plan and cost basic menus
 
SITXHRM001
Coach others in job skills
 
SITHCCC012
Prepare poultry dishes *
 
SITHCCC014
Prepare meat dishes *
 
SITHCCC013
Prepare seafood dishes *
 
SITHPAT006
Produce desserts *
 
SITHCCC019
Produce cakes, pastries and breads *
 
SITHCCC020
Work effectively as a cook *
 
 
External Work Placement @ 48 service periods
 
Elective
SITHCCC003
Prepare and present sandwiches *
 
HLTAID003
Provide first aid - (delivered external)
 
SITHCCC017
Handle and serve cheese *
 
SITHCCC015
Produce and serve food for buffets *
 
 
*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety
 

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