SIT30816 - Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. Students work with some independence and under limited supervision and may provide operational advice and support to team members. For those students undertaking the Certificate III in Commercial Cookery who also wish to qualify for the Trade Certification the process of qualifying with trade equivalence may take up to 3 years, however students who are employed throughout this time in the industry may be able to fast track.

This is a nationally recognised accredited course.

On Campus

Duration:

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

SITHPAT006	Produce desserts
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
SITHCCC021	Prepare specialised food items

On Campus

2021 February	Mackay City, Rockhampton City
2021 March	Mackay City, Rockhampton City
2021 April	Mackay City, Rockhampton City
2021 May	Mackay City, Rockhampton City
2021 June	Mackay City, Rockhampton City
2021 July	Mackay City, Rockhampton City
2021 August	Mackay City, Rockhampton City
2021 September	Mackay City, Rockhampton City
2021 October	Mackay City, Rockhampton City
2021 November	Mackay City, Rockhampton City
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

Where student is not employed, vocational placement will need to be organised to meet the requirements of SITHCCC002 Work effectively as a cook.

This course has no residential schools.

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.

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.

Professional recognition is not applicable to this course.

Fee for service	$12,700.00 (2021)
Fee for service per unit	$508.00 (2021)
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.

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