CERTIFICATE III IN COMMERCIAL COOKERY

Certificate III in Commercial Cookery in Melbourne

Turn your love of food into a career with a Certificate III in Commercial Cookery in Melbourne.

Download Brochure

DURATION:
52 weeks
ID:
SIT30816
This course is eligible for the Victorian Training Guarantee (VTG)

International Student? Click here.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification is suitable for an Australian Apprenticeship pathway.

 

Funding Available? International Students? Delivered by
SIT50313 DIPLOMA OF HOSPITALITY | New MCIE Website

 

CERTIFICATE III IN COMMERCIAL COOKERY DETAILS

  • National Code: SIT30816
  • Units: 22 core & 3 elective units
  • Location: Multiple
  • Delivery Mode: This qualification is delivered through a blend of formal face to face classes at MCIE campus and/or training kitchen, self paced and workplace delivery. Contact on a monthly basis is the minimum requirement depending on blend
  • Duration: 52 weeks
  • Assessment: Oral and written tasks and simulated or workplace practical observations
  • Prior experience: RPL & Credit Transfer is available

 

CAREER OPPORTUNITIES

You could become…

  • Cook

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

 

PRE-REQUISITES/ENTRY REQUIREMENTS

There are no formal pre-requisites for this course.

 

PATHWAY INFORMATION

Pathways into the qualification

Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification

After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.

 

WHAT DOES IT COST

Enrolment fees include text books, resource and Students ID charges. All our courses are delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria applies. Trainees may be eligible for State and/or Federal Funding. * Eligibility criteria applies. International Student? Click here for pricing. For any further course costs, such as re-assessment fees, please refer to the student handbook.
ELIGIBILITYThis training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here! PRIOR EXPERIENCERPL and Credit Transfer are available. Fees apply. Please see our website for more information on fees and terms and conditions.

Traineeship / Apprenticeship^ Full Fee
From $50 (Concession from $10) $15,000

Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

Included in Materials Fee

The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:

  • 1 X Chef coat long sleeves with stud buttons
  • 1 X Checked Chef Trouser
  • 1 X White flat top hat
  • 1 X White neckerchief
  • 1 X Bib style black and white Striped Apron
  • 1 X Safety boots Clogs / Sturdy slip resistant shoes

Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.

The estimated cost of the knife kit is $160.00 and it consists of the following items:

  • Cooks Knife 22 cms
  • Paring Knife 9 cms
  • Turning Knife 6 cms
  • Palette knife 20 cms
  • Whisk stainless steel 30 cms
  • Wooden spoon 30 cms
  • Serving spoon perforated 30 cms
  • Pastry brush 2.5 cms
  • Peeler
  • Piping bag 40 cms
  • Plain tube 1 cm
  • Star tube 1 cm
  • Tool box or Roll bag
Course Units

BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
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

SITHASC008 Prepare Asian cooked dishes
SITHCCC011 Use cookery skills effectively
SITXCOM002 Show social and cultural sensitivity
SITXINV004 Control stock


TRAINERS:

Bernard Liversidge Hospitality Trainer
Bernard Liversidge
HOSPITALITY TRAINER
Domenico Tellatin
Domenico Tellatin
Chef Trainer
Gurpreet Bhatia
Gurpreet Bhatia
Hospitality Management and Aged Care Coordinator

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

Hospitality

Turn your love of food into a career with a SIT30813 Certificate III in Commercial Cookery in Melbourne.

Apply Now