Courses Offered

Business, Management, Hospitality and English Courses

CERTIFICATE III IN COMMERCIAL COOKERY

SIT30816 — CRICOS CODE : 095140B

This qualification would apply to individuals seeking qualification as commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

Entry Requirements

  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including
  • Year 12 academic education
  • IELTS 5.5 (or equivalent) or English proficiency

Delivery Methoids

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Course Delivery

52 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognization of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Units of Competency

Cluster National Code Name
Core BSBSUS201 Participate in enviromentally 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 Coash others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
Elective SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITXINV001 Receive and store stock
SITXWHS003 Implement and monitor work health and safety practices

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