Welcome to the kitchen of your dreams, where your future career is waiting to unfold.
The Certificate III in Commercial Cookery reflects the role of 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.
To receive this qualification you must complete 25 units; 21 core units and 4 elective units. You will attend college 20 hours per week over 2 days (excluding student supervised study).
The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.
As part of the course, students are required to complete 48 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.
Students need to complete 25 units of competency, consisting of:
- 20 core units
- 5 elective units
Please note: All 25 units can be credit transferred into the Certificate IV in Kitchen Management (SIT40521) and 15 units into the Diploma of Hospitality Management (SIT50422).
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* # Work effectively as a cook
SITHKOP009* Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016* Produce desserts
SITXFSA005^ Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006* Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
SITHCCC038 Produce and serve food for buffets
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM006 Source and present Information
SITXCOM007 Show social and cultural sensitivity
^ This unit is undertaken in the first week as it is a prerequisite for many units
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery
Entry by interview
RECOGNITION OF PRIOR LEARNING
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.
Please see VET Recoginition of Prior Learning and Credit Transfer Policy for more information.
Other requirements to be met prior to commencing Work-based Training:
- COVID-19 Vaccination Record
Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Full Fee Tuition: $9,500
Monthly payments are available. Please contact us on 1300 858 180 or send an email to firstname.lastname@example.org.
$500 (Materials, Uniform and Knife set)
How to Apply
Find the course(s) that meet your interests and needs and follow these steps