Certificate III in Commercial Cookery

Course Code: SIT30821

Duration: 52 wks (including holidays)

Location: West Footscary, Melbourne CBD, Hobart CBD

Intake: Jan, April, July & Oct (* Monthly intake available for onshore students )

Tuition Fees: $11,000

Material Fees: $750

Application Fee: $250

Description

This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Entry Requirements

There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:

  • Must have satisfactorily completed an equivalent of Australian year 12 or Certificate II or higher.
  • Must have IELTS score of 5.5 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
  • All international students must be at least 18 years of age or above to study at Central Australian College.
  • Must participate in Pre-Training Assessment, prior to commencement of the course.

Employment Pathway

Possible job titles relevant to this qualification may include:

  • Commercial Cook or commis chef

Course Delivery

Delivery is on online with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created to provide learners with business or industry learning environment simulated as companies.

CAC will deliver this course by scheduling 20 hours of Student Contact Hours (SCH) over 3 days per week. The breakdown of 20 hours is over 2 days of structured learning and half day of directed learning. During the industry placement, students are expected to work for 20 hours at their workplace and attend regular 20 hours of class as per their delivery schedule.

Assessment Method

Assessment methods are flexible, valid, reliable and fair. Assessment strategies include:

• Questions and answers
• Observation and Demonstration
• Report
• Case Study
• Research Project
• Project Planning
• Scenario Analysis

Pathways Information

Further training pathways from this qualification may include:

  • SIT40521 Certificate IV in Kitchen Management
  • SIT40621 Certificate IV in Catering Operations
  • SIT40721 Certificate IV in Patisserie

Course Structure

Students will need to complete the following 25 units of competency to attain the qualification include 20 core unit and 5 electives.

Unit Code Unit Name Elective or Core
SITXFSA005 Use hygienic practices for food safety Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHKOP010 Plan and cost recipes Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC023 Use food preparation equipment Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC043 Work effectively as a cook* Core
SITHPAT016 Produce desserts Core
SITXINV006 Receive, store and maintain stock Core
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC040 Handle and serve cheese Elective
SITHKOP009 Clean kitchen premises and equipment Core
SITXHRM007 Coach others in job skills Core
SITXWHS005 Participate in safe work practices Core
SITHCCC025 Prepare and present sandwiches Elective
SITXCOM007 Show social and cultural sensitivity Elective
SITXINV007 Purchase goods Elective

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Central Australian College is responsible for the quality of the training and assessment in compliance with the Standards of Registered Training Organisations (SRTO), and for the issuance of the AQF (Australian Qualifications Framework) certification documentation.

*Conditions apply

All fees are valid for 2022. Fees may change during the students’ course of study. Please refer to individual course information for text book and material fees where applicable. For Full Fee Paying Students CAC will not accept more than $1000 from each individual student prior to the commencement of the course.
For student eligible for Government Funding: Training services are provided to eligible individuals with funds made available by the Victorian and Commonwealth funding. Pursuing the courses under Victorian Training Guarantee may impact your access to further government subsidised training. Individuals with disabilities are encouraged to access government subsidised training.

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