The Certificate III in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and provides sound information on kitchen operations including how to arrange food and menu items. Certificate III in Commercial Cookery provides a pathway to work as a commercial cook in organizations such as hotels, restaurants, cafés, coffee shops, clubs and pubs. If you are passionate about cooking and are looking for a career that is in demand everywhere (especially in Australia!), VIT’s Commercial Cookery course is for you.
Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.
Certificate III in Commercial Cookery SIT30816
Units of Competency
Participate in environmentally sustainable work practices
Work effectively with others
Create and Use Spreadsheets
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Handle and serve cheese
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive and store Stock
Maintain the quality of perishable items
Participate in safe work practices
Identify hazards, assess and control safety risks
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie.
The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit Transfer
For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email firstname.lastname@example.org
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