Certificate III in Commercial Cookery

Course Overview: Certificate III in Commercial Cookery is a course that allows to gain skills, knowledge and experience in kitchen to equip yourself with the mastery of fundamental food making ability.

Certificate III in Commercial Cookery
  • Duration: 52 Weeks
  • Funding: This quali­fication is delivered with Victorian and Commonwealth Government funding to eligible candidates.
  • Course fee: Tuition fees- $10,000.00 ($0 for eligible Skills First Funding applicants)
  • Requirement–
  • 18 years or older
  • Completion of Year 11 studies or equivalent
  • IELTS 5.5 or equivalent
  • Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information

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  • Career Opportunities:  Upon the completion of this course, you could become-:

  • Graduates can expect to take on the role of Commercial Cook at a hospitality venue.

 

Course Details: Each candidate must demonstrate their competency in the following-

  • 25 units of competency
  • 21 core units
  • 4 elective units.

Work-based Training: 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.

 

  • Core Units:

BSBSUS201 Participate in Environmentally Sustainable Work Practices

BSBWOR203 Work Effectively with Others

SITHCCC001 Use Food Preparation Equipment

SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

SITHCCC006 Prepare Appetizers 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

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
SITXINV002 Maintain the Quality of Perishable Items

SITXWHS001 Participate in Safe Work Practices

  • Elective Units:

SITHCCC003 Prepare and Present Sandwiches

SITHKOP005 Coordinate cooking operations

SITXCOM002 Show Social and Cultural Sensitivity

SITXINV001 Receive and Store Stock

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