Certificate III in Commercial Cookery - SIT30816
Melbourne City Institute of Education
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03024A
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, caf\u00e9s, and coffee shops.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
- 25 units: 21 core
- 4 elective
Subjects
- Assist with the monitoring and modification of meals and menus according to individualised plans
- Package prepared foodstuffs
- Prepare poultry dishes
- Maintain the quality of perishable items
- Prepare Asian sauces, dips and accompaniments
- Participate in safe food handling practices
- Prepare food to meet special dietary requirements
- Communicate in the workplace
- Prepare stocks, sauces and soups
- Identify hazards, assess and control safety risks
- Use hygienic practices for food safety
- Prepare Asian stocks and soups
- Plan and cost basic menus
- Handle and serve cheese
- Prepare Asian appetisers and snacks
- Provide service to customers
- Prepare dishes using basic methods of cookery
- Clean kitchen premises and equipment
- Work effectively with others
- Prepare dim sum
- Produce Japanese desserts
- Participate in environmentally sustainable work practices
- Participate in safe work practices
- Prepare dishes using basic methods of Asian cookery
- Produce and serve food for buffets
- Prepare Asian salads
- Show social and cultural sensitivity
- Prepare Chinese roast meat and poultry dishes
- Use food preparation equipment
- Work effectively as a cook
- Carry out basic workplace calculations
- Prepare appetisers and salads
- Prepare specialised food items
- Prepare meat dishes
- Receive and store stock
- Create and use databases
- Transport and store food
- Prepare Japanese cooked dishes
- Produce cakes, pastries and breads
- Prepare curry pastes and powders
- Produce cook-chill and cook-freeze foods
- Prepare Indian pickles and chutneys
- Prepare Asian cooked dishes
- Prepare seafood dishes
- Design and produce business documents
- Prepare sushi
- Provide first aid
- Coach others in job skills
- Produce pates and terrines
- Purchase goods
- Prepare Asian rice and noodles
- Prepare Indian breads
- Produce desserts
- Create and use spreadsheets
- Source and use information on the hospitality industry
- Re-thermalise chilled and frozen foods
- Prepare Indian sweetmeats
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare Asian desserts
- Prepare and present sandwiches
- Source and present information
- Prepare sashimi
- Prepare tandoori dishes
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| MCIE Melbourne CBD | International: $13,000 | Yes |
|
Fee comments
Campuses: MCIE Melbourne CBD.
Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the relevant Student Handbook.
Further information
Applicants must possess Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication, and numeracy skills to successfully complete this program. Students who do not possess these skills to the level required will be enrolled in additional subjects to build the required skills. Students entering as an apprentice or trainee must be employed in the relevant industry prior to enrolment.
