CERTIFICATE III IN COMMERCIAL COOKERY (WORKPLACE)

Do you want to help your staff achieve their career goals while improving your business? MCIE can deliver the Certificate III in Commercial Cookery as an apprenticeship program. This enables your staff to simultaneously study while being actively engaged in the workplace thereby minimising the time spent out of the kitchen.

Download Workplace Training Brochure

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


MCIE can deliver the Certificate III in Commercial Cookery as an apprenticeship program. This enables your staff to simultaneously study while being actively engaged in the workplace thereby minimising the time spent out of the kitchen.

  • National Code: SIT30816
  • 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.

 

CAREER OPPORTUNITIES

This qualification will prepare you to work worldwide as a fully qualified commercial cook in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

 

ELIGIBILITY

This training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here!

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Course Units
    SITXFSA001Use hygienic practices for food safety
    SITXWHS001Participate in safe work practices
    BSBWOR203Work effectively with others
    SITXINV002Maintain the quality of perishable items
    SITHKOP001Clean kitchen premises and equipment
    SITHCCC001Use food preparation equipment
    SITHCCC005Prepare dishes using basic methods of cookery
    SITHCCC006Prepare appetisers and salads
    SITHCCC007Prepare stocks, sauces and soups
    BSBSUS201Participate in environmentally sustainable work practices
    SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
    SITHCCC012Prepare poultry dishes
    SITHCCC013Prepare seafood dishes
    SITHCCC014Prepare meat dishes
    SITXFSA002Participate in safe food handling practices
    SITHKOP002Plan and cost basic menus
    SITHCCC019Produce cakes, pastries and breads
    SITHPAT006Produce desserts
    SITHCCC018Prepare food to meet special dietary requirements
    SITXHRM001Coach others in job skills
    SITHCCC020Work effectively as a cook (Work based training)
    SITXINV001Recieve and Store Stock
    SITHIND002Source and use information on hospitality industry
    SITXCOM002Show social and cultural sensitivity
    BSBDIV501Manage diversity in the workplace

    View our Other Workplace Training Courses

    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.

    Address

    Level 5, 250 Collins St Melbourne 3000   View map

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