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Certificate III in Commercial Cookery

CRICOS CODE: 093375K   Program Code: SIT30816

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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.

Job Roles
This qualification provides a pathway to work as a Commercial Cook in restaurants, hotels, pubs, cafés, cafeterias and coffee shops.

Course Pathways
Students may enter the Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualifications.

After achieving SIT30816 Certificate III in Commercial Cookery students may progress to Certificate IV in Commercial Cookery or other hospitality qualifications.  Some units studied in the Certificate III in Commercial Cookery will go towards the Certificate IV in Commercial Cookery.

Study Mode
This course is delivered in a classroom and kitchen environment.  Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research.

Student will be required to complete compulsory industry placement as a part of this qualification.

Duration and Course Delivery
54 weeks

Achievements
Individuals with this qualification are able to perform roles such as:

  • preparing appetizers, salads, stock, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat dishes
  • preparing hot and cold desserts, pastries, cakes and yeast goods

Recognition of Prior Learning (RPL) / 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.

Packaging Rules :
This course has a total of 25 units of competency to be done during the course. 21 of these units are core units and 4 are elective meaning that they can be tailored to meet your individual position.

SITXFSA001 – Use hygienic practices for food safety
SITHCCC007 – Prepare stocks, sauces and soups
SITXWHS001 – Participate in safe work practices
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
BSBWOR203 – Work effectively with others
SITHCCC012 - Prepare poultry dishes
HLTAID003 – Provide first aid
SITHCCC013 – Prepare seafood dishes
BSBSUS201 – Participate in environmentally sustainable work practices
SITHCCC014 – Prepare meat dishes
SITHKOP001 – Clean kitchen premises and equipment
SITHCCC018 – Prepare food to meet special dietary requirements
SITXINV002 – Maintain the quality of perishable items
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC001 – Use food preparation equipment
SITHPAT006 – Produce desserts
SITHCCC005 – Produce dishes using basic methods of cookery
SITHKOP002 – Plan and cost basic menus
SITXHRM 001 – Coach others in job skills
SITHCCC003 – Prepare and present sandwiches
SITXFSA002 – Participate in safe food handling practices
SITXINV001 – Receive and store stock
SITHCCC006 – Prepare appetisers and salads
SITHCCC017 – Handle and serve cheese
SITHCCC020 – 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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