SIT30816 - Certificate III in Commercial Cookery
Do you have a creative flare in the kitchen and love to cook up a storm? If this sounds like you, apply for the Certificate III in Commercial Cookery course at CQUniversity.
There are multiple durations. Please refer to Course Structure below.
Mackay City, Rockhampton City
Upon completion of the program this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
Resources will be required upon commencement of training. Find out more.
This is a nationally recognised accredited course.
12 months full-time
Module 1 - Hygiene and Safe Food Handling Practices
|SITXFSA002||Participate in safe food handling practices|
|SITXFSA001||Use hygienic practices for food safety|
Module 2 - Work Safely in the Kitchen
|SITXWHS001||Participate in safe work practices|
|SITHKOP001||Clean kitchen premises and equipment|
Module 3 - Work Effectively and use Cookery Skills Effectively
|BSBWOR203||Work effectively with others|
Module 4 - Use Equipment to Prepare and Cook Food
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC007||Prepare stocks, sauces and soups|
Module 5 - Participate and Maintain the Quality of Perishable Food and Practice Sustainability
|SITXINV002||Maintain the quality of perishable items|
|BSBSUS201||Participate in Environmentally Sustainable Work Practices|
Module 6 - Prepare and Present Appetisers, Salads and Sandwiches
|SITHCCC003||Prepare and present sandwiches|
|SITHCCC006||Prepare appetisers and salads|
Module 7 - Prepare and Present Fruit, Vegetable, Pasta Dishes and Cheese
|SITHCCC017||Handle and serve cheese|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
Module 8 - Prepare and Present Poultry, Seafood and Meat Dishes
|SITHCCC014||Prepare meat dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare Seafood Dishes|
Module 9 - Package Prepared Foodstuffs
|SITHCCC004||Package prepared foodstuffs|
Module 10 - Coaching and Developing Skills as a Cook
|SITXHRM001||Coach others in job skills|
|SITHCCC020||Work effectively as a cook|
Module 11 - Produce Cakes, Pastries and Breads
|SITHCCC019||Produce cakes, pastries and breads|
Module 12 - Menu Planning and Costing
|SITHKOP002||Plan and cost basic menus|
Module 13 - Dietary and Specialised Food Items
|SITHCCC018||Prepare food to meet special dietary requirements|
Module 14 - First Aid
|HLTAID011||Provide First Aid|
Completion of the bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher level course.
There are no other entry requirements for this course.
|Fee for service||$14,025.00 (2023)|
|Fee for service per unit||$561.00 (2023)|
Queensland Government subsidies are available for eligible applicants to greatly reduce the cost of apprentice and trainee training.
User Choice funding provides a contribution that reduces the cost of training. Eligible apprentices and trainees will be charged $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.
Free apprenticeships for under 25s will cover the cost of training for employers who commence an eligible new apprentice or trainee, or already have an existing apprentice or trainee aged under 25. Find out more.
For further information please refer to the VET student fees price lists, eligibility criteria applies for subsidised funding. If you are unsure, please call us on 13 27 86.
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