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
|SITHKOP001||Clean kitchen premises and equipment|
|SITXWHS001||Participate in safe work practices|
Module 3 - Work Effectively and use Cookery Skills Effectively
|BSBWOR203||Work effectively with others|
Module 4 - Use Equipment to Prepare and Cook Food
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC001||Use food preparation equipment|
Module 5 - Participate and Maintain the Quality of Perishable Food and Practice Sustainability
|BSBSUS201||Participate in Environmentally Sustainable Work Practices|
|SITXINV002||Maintain the quality of perishable items|
Module 6 - Prepare and Present Appetisers, Salads and Sandwiches
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC003||Prepare and present sandwiches|
Module 7 - Prepare and Present Fruit, Vegetable, Pasta Dishes and Cheese
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC017||Handle and serve cheese|
Module 8 - Prepare and Present Poultry, Seafood and Meat Dishes
|SITHCCC013||Prepare Seafood Dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC014||Prepare meat dishes|
Module 9 - Package Prepared Foodstuffs
|SITHCCC004||Package prepared foodstuffs|
Module 10 - Coaching and Developing Skills as a Cook
|SITHCCC020||Work effectively as a cook|
|SITXHRM001||Coach others in job skills|
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
|HLTAID003||Provide first aid|
|2022 February||Mackay City, Rockhampton City|
|2022 March||Mackay City, Rockhampton City|
|2022 April||Mackay City, Rockhampton City|
|2022 May||Mackay City, Rockhampton City|
|2022 June||Mackay City, Rockhampton City|
|2022 July||Mackay City, Rockhampton City|
|2022 August||Mackay City, Rockhampton City|
|2022 September||Mackay City, Rockhampton City|
|2022 October||Mackay City, Rockhampton City|
|2022 November||Mackay City, Rockhampton City|
COVID-19 Vaccination Requirement
The COVID-19 vaccination is mandatory to be eligible to attend a WIL placement for this course. Students will be required to provide evidence of having completed a COVID-19 vaccination schedule by the closing date prior to a WIL placement. The vaccine received must be a vaccine approved by the Therapeutic Goods Administration (TGA) of Australia.
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 entry requirements for this course.
|Fee for service||$13,475.00 (2022)|
|Fee for service per unit||$539.00 (2022)|
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.
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.
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