- National Code: SIT30813
- Course Name: Certificate III in Commercial Cookery
- Funded Traineeship Enrolment Fee: $50*
- Duration: 36 Months
- Delivery Mode: Workplace Training
- Equipment Requirements: Student’s are required to have a Chef’s uniform, appropriate footwear and a knife kit.
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!
SITXFSA101 Use hygienic practices for food safety
SITXWHS101 Participate in safe work practices
BSBWOR203B Work effectively with others
BSBSUS201A Participate in environmentally sustainable work practices
SITHKOP101 Clean kitchen premises and equipment
SITXINV202 Maintain the quality of perishable items
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC203 Produce stocks, sauces and soups
SITHCCC202 Produce appetisers and salads
SITHCCC309 Work effectively as a cook
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHPAT306 Produce desserts
SITXFSA201 Participate in safe food handling practices
SITHKOP302 Plan and cost basic menus
SITXHRM301 Coach others in job skills
HLTAID003 Provide first aid
SITHCCC207 Use cookery skills effectively
SITXCOM201 Show social and cultural sensitivity
SITXINV401 Control stock
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.