Qualification
Certification
Available Intakes
20200211
Duration
64 weeks including breaks
X
About
The Certificate III in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and provides sound information on kitchen operations including how to arrange food and menu items. Certificate III in Commercial Cookery provides a pathway to work as a commercial cook in organizations such as hotels, restaurants, cafés, coffee shops, clubs and pubs. If you are passionate about cooking and are looking for a career that is in demand everywhere (especially in Australia!), VIT’s Commercial Cookery course is for you.
Course Information
Overview
| Course Code | : | SIT30816 |
| CRICOS Code | : | 093217B |
| Duration | : | 64 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| Intake | : | Monthly Refer to Intake Dates |
| Work placement | : | Students must complete minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. |
Domestic Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
International Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For International students; face-to-face classroom based. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
Resource and Materials
Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.
Course Structure
| Certificate III in Commercial Cookery SIT30816 | |
| Units of Competency | |
| Unit Code | Unit Name |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| BSBITU212 | Create and Use Spreadsheets |
| 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 |
| SITHCCC017 | Handle and serve cheese |
| 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 |
| SITXINV001 | Receive and store Stock |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| Employment Pathway | This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. |
| Training Pathway | After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie. |
| Assessment Methods | The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |