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Certificate III In Hospitality (Commercial Cookery)
This qualification provides students with extensive training in commercial food preparation, preparing the student for the role of a professional cook or chef.
Duration
50 weeks (CRICOS Duration 62 weeks)
Work Based Training: 300 Hours Approximately
Work Based Training
300 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.
Locations
Brisbane, Melbourne and Sydney
Course structure
Stage 1
| SITHCCC001B | Follow workplace hygiene procedures |
| SITHCCC001A | Organise and prepare food |
| SITHCCC003B | Present food |
| SITHCCC004B | Receive and store kitchen supplies |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXOHS001B | Follow health, safety and security procedures |
| HLTFA301B | Apply first aid |
Stage 2
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC016A | Develop cost effective menus |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC011A | Select, prepare and cook seafood |
| SITXFSA001A | Implement food safety procedures |
| SITHCC010A | Select, prepare and cook poultry |
Stage 3
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| Work Placement | |
Stage 4
| SITHCCC028A | Prepare, cook and serve food for menus |
Stage 5
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHCCC015A | Plan and prepare food for buffets |
| SITXCCS002A | Provide quality customer service |
| SITXINV001A | Receive and store stock |
| SITXHRM001A | Coach others in job skills |
| SITXCOM003A | Deal with conflict situations |
| SITHIND001AB | Develop and update hospitality industry knowledge |
Please note: Animal products are used in the delivery of this course.
Mode of Study
This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.
Delivery methods
This course includes a variety of delivery methods:
- Demonstrations
- Classroom Instructions
- Practical Activity in a Commercial Workplace
- Group Work
- Practical Tasks
- Projects or Case Studies
- Guest speakers
- One-to-one mentoring
- Debates
- Work based research tasks
- Workshops
- Computer based tasks
Equipment and Uniform
Cost of uniform and tool kit ranges from A$400 to A$500.
The Next Step
Upon successfully completion of this qualification, students will be eligible to apply for entry into the Certificate IV in Hospitality (Commercial Cookery) program.
To enrol and find out course fees, intake dates, entry requirements and more details about courses and the Institute please click on the Enquiry button and complete our form and one of our staff member will get back to you very soon.
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