| Certificate III in Hospitality (Commercial Cookery) SIT30807 |
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| CRICOS Code | 068125C |
| Duration | 54 weeks including breaks (3 days per week) |
| Course Fee | AUD $10,999 (domestic student) / AUD $12,999 (international student) |
| Course fee includes all prescribed material |
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| Delivery Locations | City, Richmond |
| Intake | Refer to Intake Dates |
| Eligibility Criteria |
International Students: (1) Year 11 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course Domestic Students: (1) Demonstrated English language literacy, numeracy ability to succeed in the course required, which will be ascertain by an interview or written test if required. (2) Under 18 years of age are also eligible subject to interview and written test if required. |
| Work Based Training |
180 hours of work based training is included in this course and is guaranteed by VIT. |
| Modes of Delivery | For International students; face-to-face classroom based. For Domestic students; face-to-face classroom based and/or workplace training. |
| The course is designed for applicants who wish to gain skills in hospitality as well as international cuisine. Students develop practical skills and obtain essential knowledge required to become qualified cooks. | |
| Resource Material | |
| Equipment | Standard Chefs tool kit |
| Printed Material | All prescribed textbooks, workbooks and/or other printed material |
| Uniform | Standard Chefs uniform and shoes, individually fitted |
| Units of Competency |
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| Unit Code | Unit Description |
| HLTFA301B | Apply first aid |
| SITHCCC001A | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC003A | Receive and store kitchen supplies |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITHCCC008A | Prepare stocks, soups and sauces |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A | Select, prepare and cook poultry |
| SITHCCC011A | Select prepare and cook seafood |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC015A | Plan and prepare food for buffets |
| SITHCCC016A | Develop cost effective menus |
| SITHCCC026A | Establish and maintain quality control of food |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| SITHCCC029A | Prepare food according to dietary and cultural needs |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM003A | Deal with conflict situations |
| SITXFSA001A | Implement food safety procedures |
| SITXFSA002A | Develop and implement a food safety program |
| SITXHRM001A | Coach others in job skills |
| SITXOHS001B | Follow health, safety and security procedures |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITHIND001A | Develop and update hospitality industry knowledge |
| SITXCOM002A | Work in a socially diverse environment |
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VIT(Victorian Institute of Technology Pty Ltd) City Campus: Level 10, 123 Queen Street, Melbourne, Victoria 3000 Website: http://www.vit.edu.au Phone: (613) 9421 2013 Fax: (613) 9429 3399 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it RTO No: 20829 CRICOS Provider No: 02044E ABN: 41 085 128 525 |
