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Australian Careers Education

CRICOS No: 03219A | RTO No: 22424
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Certificate III in Commercial Cookery (SIT30816)

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Course duration

52 weeks Full time study (including 6 weeks break/public holidays)

Description

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Entry Requirements

There are no specific entry requirements for this qualification.However, students must meet the following minimum entry requirements:-

  1. Minimum Age - Applicants must be 18 years of age at the commencement of their course (refer to the Student Engagement Prior to Enrolment and Marketing policies and procedures).
  2. Academic Requirements – Students must have satisfactorily completed a minimum of year 11 or equivalent

Assessment Method

The following assessment methods but not limited will be used during this qualification: Formative Activities, Assignments,Student Presentations, Practical Demonstrations,Written Assessments and Log Book.

Pathways Information

Work Based Training

Work-Based Training (WBT) for the Holistic unit SITHCCC020 Work Effectively as a Cook must be undertaken in order to achieve the Certificate III in Commercial Cookery

Training Package Rules

Work-Based Training (WBT) for the Holistic unit SITHCCC020 Work Effectively as a Cook must be undertaken in order to achieve the Certificate III in Commercial Cookery.

A total of 144 hours (48 Service Periods) will be completed in Work Based Training (WBT)
Unit Code Unit name Nominal Hours
Core Units
BSBSUS201 Participate in environmentally sustainable work practices 20
SITXFSA002 Participate in safe food handling practices 40
SITXFSA001 Use hygienic practices for food safety 15
SITHKOP001 Clean kitchen premises and equipment* 13
SITXINV002 Maintain the quality of perishable items* 10
SITHCCC001 Use food preparation equipment* 25
SITHCCC005 Prepare dishes using basic methods of cookery* 45
SITHCCC006 Prepare appetisers and salads* 25
SITHCCC007 Prepare stocks, sauces and soups* 35
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* 45
SITHCCC012 Prepare poultry dishes* 25
SITHCCC013 Prepare seafood dishes* 30
SITHCCC014 Prepare meat dishes* 50
SITHCCC018 Prepare food to meet special dietary requirements* 75
SITHCCC019 Produce cakes, pastries and breads* 40
SITHPAT006 Produce desserts* 100
SITHKOP002 Plan and cost basic menus 30
BSBWOR203 Work effectively with others 15
SITXHRM001 Coach others in job skills 20
SITHCCC020 Work effectively as a cook* 80
Electives Units
SITHCCC015 Produce and serve food for buffets* 25
SITXINV003 Purchase goods 30
BSBCMM201 Communicate in the workplace 40
BSBITU306 Design and produce business documents 80
Total Student Contact Hours 925

ENROLMENT FORM

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Head Office
347-351 Victoria Street,
Brunswick, Victoria,
Australia, 3056



Telephone: 03 9380 1414
Facsimile: 03 9380 1811
Web: www.ace.vic.edu.au
Email: info@ace.vic.edu.au

Campus

Donald Street Campus
(Aurora Building)
149-151 Donald Street
Brunswick East VIC 3057
Melbourne,Australia


Victoria Street Campus
347-351 Victoria Street
Brunswick VIC 3056