SIT30816
Certificate III in Commercial Cookery
Study Method Workplace, Classroom
Course Duration 52 Weeks
Intake Monthly
Recognition Nationally Recognised Training
Course Overview

Be part of a fast-growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation, and presentation of food. Be trained in the different methods of cookery. Learn about workplace hygiene, first aid, and health, safety, and security procedures. Gain the knowledge to develop cost-effective menus and develop the skills to prepare foods according to dietary and cultural needs.

Entry Requirements

ACADEMIC

  • Completion of Australian Year 10 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

Course Modules
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • HLTAID003 Provide first aid
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
  • SITHCCC015 Produce and serve food for buffets
  • SITXINV001 Receive and store stock
  • SITXCCS006 Provide service to customers

 

Course Duration

This course is delivered over 40 weeks + up to 12 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Weekday and weekend classes are available.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Career Opportunities
  • Cook
Further Studies

On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue the SIT40516 Certificate IV in Commercial Cookery at Stanley College or other CRICOS registered training organisations.

Question and Answers

Be part of a fast-growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation, and presentation of food. Be trained in the different methods of cookery. Learn about workplace hygiene, first aid, and health, safety, and security procedures. Gain the knowledge to develop cost-effective menus and develop the skills to prepare foods according to dietary and cultural needs.

ACADEMIC

  • Completion of Australian Year 10 or equivalent

ENGLISH PROFICIENCY

  • Intermediate Level of English 

                        OR

  • IELTS Test Score of 5.0 

                     OR

Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 35
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 500
  • TOEIC 405- 600

 

  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • HLTAID003 Provide first aid
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
  • SITHCCC015 Produce and serve food for buffets
  • SITXINV001 Receive and store stock
  • SITXCCS006 Provide service to customers

 

This course is delivered over 40 weeks + up to 12 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Weekday and weekend classes are available.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Course Provided by
Stanley College
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