Certificate III in Commercial Cookery - SIT30821
Acknowledge Education
Type of institution: Higher Education Institutions
Level: Vocational Education and Training (VET)
CRICOS: 00197D
The Certificate III in Commercial Cookery reflects the role of cooks who use a wide range of well-developed culinary skills and sound knowledge of kitchen operations to prepare menu items. Using discretion and judgement, they work with some independence and under limited supervision, using plans, policies and procedures to guide their work.
Structure
- To receive this qualification, you must complete 25 units: 20 core units and 5 elective units. You will attend classes 20 hours per week over 2 days (excluding self-directed study).
- The course is conducted in 4 stages, each of 10 weeks, with holidays in between.
Subjects
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 # Work effectively as a cook
- SITHKOP009 Clean kitchen premises and equipment
- SITHKOP010 Plan and cost recipes
- SITHPAT016 Produce desserts
- SITXFSA005^ Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
Standard entry requirements
- IELTS 5.5 or equivalent.
- 18 years or older.
- Completion of Year 11 studies or equivalent.
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