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Certificate III in Commercial Cookery

Program Code: SIT30813

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The course is suitable for anyone who is either working in the industry or wants to find a career in this fast moving and exciting industry.

Description
This qualification reflects the role of 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.

This qualification is suitable for an Australian Apprenticeship pathway.

Job Roles
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes: cook.

Pathways into the qualification
Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification
After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.

Study Mode
Study Mode for existing workers in the industry would be partly face to face in a class room environment, and in the kitchen. This course is delivered in a classroom environment and includes theory, kitchen practical, group discussions, case studies, presentations and research. Students will be mentored during the course by trainers as well as have a supervisory chef to monitor their progress and understanding. All students will be required to maintain a log book of their activities.

Duration and Course Delivery
2 years to 4 years depending on your training plan developed in conjunction with your employer, supervisor and yourself.

Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge as a Cook and don’t need additional training?  Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

This course has a total of 25 units of competency to be done during the course. 22 of these units are core units and 3 are elective meaning that they can be tailored to meet your individual position.

SITXFSA101 – Use hygienic practices for food safety
SITHCCC203 – Produce stocks, sauces and soups
SITXWHS101 – Participate in safe work practices
SITHCCC204 – Produce vegetable, fruit, egg and farinaceous dishes
BSBWOR203B – Work effectively with others
SITHCCC301 – Produce poultry dishes
HLTAID003 – Provide first aid
SITHCCC302 – Produce seafood dishes
BSBSUS201A – Participate in environmentally sustainable work practices
SITHCCC303 – Produce meat dishes
SITHKOP101 – Clean kitchen premises and equipment
SITHCCC307 – Prepare food to meet special dietary requirements
SITXINV202 – Maintain the quality of perishable items
SITHCCC308 – Produce cakes, pastries and breads
SITHCCC101 – Use food preparation equipment
SITXPAT306 – Produce desserts
SITHCCC201 – Produce dishes using basic methods of cookery
SITXKOP302 – Plan and cost basic menus
SITXHRM301 – Coach others in job skills
SITHCCC103 – Prepare sandwiches
SITXFSA201 – Participate in safe food handling practices
SITXINV201 – Receive and store stock
SITHCCC202 – Produce appraisers and salads
BSBCMM201A – Communicate In the workplace
SITHCCC309 – Work effectively as a cook

Further Information:

Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000.  | Telephone: (08) 8232 6190

Email: enquiries@salfordcollege.edu.au  |  Enrolment form: www.salfordcollege.edu.au

Bandicoot Group Pty Ltd CRICOS 03076M, RTO CODE 40298

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See Upcoming Course Commencement Dates

Click on the course name for more details.