Course Overview

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Upon completing the course, they will be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

AT A GLANCE

Course CRICOS Code : 109902A

DELIVERY METHOD

On Campus- ​
​Ground Floor, 191-195 Ryrie St, Geelong VIC 3220

DURATION

64 Weeks

Tuition Fee

$12,500

RESOURCE MATERIAL FEE

$500

COURSE STRUCTURE

To attain the Certificate III in Commercial Cookery, 25 units must be achieved, consisting of 20 core and 5 elective units below:

No	Unit Code	Unit Title	Core / Elective
1	SITHCCC023	Use food preparation equipment	Core
2	SITHCCC027	Prepare dishes using basic methods of cookery	Core
3	SITHCCC028	Prepare appetisers and salads	Core
4	SITHCCC029	Prepare stocks, sauces and soups	Core
5	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
6	SITHCCC031	Prepare vegetarian and vegan dishes	Core
7	SITHCCC035	Prepare poultry dishes	Core
8	SITHCCC036	Prepare meat dishes	Core
9	SITHCCC037	Prepare seafood dishes	Core
10	SITHCCC041	Produce cakes, pastries and breads	Core
11	SITHCCC042	Prepare food to meet special dietary requirements	Core
12	SITHCCC043	Work effectively as a cook	Core
13	SITHKOP009	Clean kitchen premises and equipment	Core
14	SITHKOP010	Plan and cost recipes	Core
15	SITHPAT016	Produce desserts	Core
16	SITXFSA005	Use hygienic practices for food safety	Core
17	SITXFSA006	Participate in safe food handling practices	Core
18	SITXHRM007	Coach others in job skills	Core
19	SITXINV006	Receive, store and maintain stock	Core
20	SITXWHS005	Participate in safe work practices	Core
21	SITHCCC025	Prepare and present sandwiches	Elective
22	SITHCCC040	Prepare and serve cheese	Elective
23	SITXCCS014	Provide service to customers	Elective
24	SITXFSA007	Transport and store food	Elective
25	SITXWHS006	Identify hazards, assess and control safety risks	Elective

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ENTRY FOR THIS COURSE

• Minimum 18 years of age at the time of commencement
• Successful completion of Australian Equivalent Year 10 qualification or higher
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.

In addition,

• Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
• Should have basic computer and MS Office skills (Word, Excel and Power Point)

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RPL/CREDIT TRANSFER

Recognition of prior learning (RPL)
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

FIND OUT MORE

Credit Transfer
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

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PATHWAYS

Pathways into the qualification

Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification

After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Operation, or other Certificate IV qualifications within the Hospitality training package.

Employment pathways from the Qualification

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

• Possible job title includes – cook

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ASSESSMENT METHODS

Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.