- National Code: SIT30816
- Course Name: Certificate III in Commercial Cookery
- Duration: 36 Months
- Delivery Mode: Workplace based training
- Equipment Requirements: Student’s are required to have a Chef’s uniform, appropriate footwear and a knife kit.
- Funded Apprenticeship Enrolment Fee: $50*
Based on the limitations of the workplace environment students may be able to undertake and complete some units at the fully equipped MCIE kitchen. The apprenticeship program allows your employees to learn the skills of their trade on-the-job. Upon completion, they will have an under-standing of special dietary requirements and nutrition, food preparation, cooking methods and knife skills, food safety and hygiene procedures and menu planning.
This qualification will prepare you to work worldwide as a fully qualified commercial cook in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
This training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here!
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|BSBWOR203||Work effectively with others|
|SITXINV002||Maintain the quality of perishable items|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITXFSA002||Participate in safe food handling practices|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHCCC020||Work effectively as a cook (Work based training)|
|SITXINV001||Recieve and Store Stock|
|SITHIND002||Source and use information on hospitality industry|
|SITXCOM002||Show social and cultural sensitivity|
|BSBDIV501||Manage diversity in the workplace|
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.