Certificate III in Commercial Cookery

Qualification

Certification

Available Intakes

Monthy

Duration

64 weeks including breaks

Cert-4-Commercial-Cookery
X

About

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.

 

Course Information

Overview

Course Code : SIT30816
CRICOS Code : 093217B
Duration : 64 weeks including breaks (20 hours per week)
Delivery Locations :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake : Monthly Refer to Intake Dates

Domestic Students

Course Fee : AUD $12,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

International Students

Course Fee : AUD $12,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For International students; face-to-face classroom based.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

Resource and Materials

Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.

Course Structure

Certificate III in Commercial Cookery SIT30816
Units of Competency
Unit Code Unit Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
BSBITU212 Create and Use Spreadsheets
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers 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
SITHCCC017 Handle and serve cheese
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
SITXINV001 Receive and store Stock
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXWHS002 Identify hazards, assess and control safety risks
Employment Pathway 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.
Training Pathway After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie.
Assessment Methods 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 info@vit.edu.au