CERTIFICATE III IN COMMERCIAL COOKERY (International)

Certificate III in Commercial Cookery in Melbourne

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

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DURATION:
52 weeks
ID:
SIT30816

Do you want to study a cooking course in Melbourne and receive the best training? This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

 

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

 

CERTIFICATE III IN COMMERCIAL COOKERY DETAILS

  • National Code: SIT30816
  • Fees: From $11,500
  • Resources Fees:$650
  • Administration Fees:$200
  • Duration: 52 weeks
  • CRICOS Code: 093952D
  • Contact Hours: 20hrs per week

 

CAREER OPPORTUNITIES

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

 

PRE-REQUISITES/ENTRY REQUIREMENTS

An English Language proficiency level of one of the below:

  • IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DIBP regulations
  • Satisfactory completion of Explore English ELICOS

Other entry requirements include:

  • Academic: Completion of senior high school or equivalent to the Australian Year 12 of education
  • Regulatory: A current and valid passport. A valid study visa that covers the duration of study for the course
  • Age at Commencement: MCIE will accept overseas students who are 18 years of age or over at the time of commencement

 

QUALIFICATION RECOGNITION

This qualification is based on the principles, guidelines and standards set by Australian Qualifications Framework (AQF) and the Community Services and Health Training Package. The qualification is recognised throughout Australia.

 

ASSESSMENT

Training delivery and assessment is conducted in formal classrooms, training kitchen facilities and within commercial operating work places.

MCIE Work Placement Coordinator will assist student to organise work placements and will observe and assess them doing practical tasks within the commercial environment. Assessment includes:

  • Questions and answers
  • Case studies
  • Observations/Demonstration
  • Role-plays
  • Research assignments
  • Workplace projects
  • Practical demonstrations

 

RECOGNITION OF PRIOR LEARNING

Participants may apply for RPL.

 

PATHWAYS

After achieving SIT30816 Certificate III in Commercial Cookery, graduates may undertake further study in:

  • SIT40516 Certificate Iv in Commercial Cookery
  • SIT50416 Diploma of Hospitality Management
Included in Materials Fee

  • 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
  • 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

CORE UNITS

SITXFSA001 Use hygienic practices for food safety

SITXWHS001 Participate in safe work practices

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

 

ELECTIVE UNIT(S)

SITXINV004 Control stock

CORE UNITS

SITHKOP002 Plan and cost basic menus

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

 

ELECTIVE UNIT(S)

SITHCCC011 Use cookery skills effectively

CORE UNITS

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook

CORE UNITS

BSBWOR203 Work effectively with others

BSBSUS201 Participate in environmentally sustainable work practices

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITHCCC020 Work effectively as a cook (continued from Term 3)

 

ELECTIVE UNIT(S)

SITXCOM001 Source and present information

SITXCOM002 Show social and cultural sensitivity

I

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.

TRAINERS:

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

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

International