CERTIFICATE III IN COMMERCIAL COOKERY
- National Code: SIT30816
- Fees: From $11,500
- Resources Fees:$950
- Administration Fees:$200
- Duration: 52 weeks including 12 weeks holidays
- CRICOS Code: 093952D
- Contact Hours: 20hrs per week
Do you want to study a cooking course in Melbourne and receive the best training? Melbourne is renowned for inspiring chefs and cooks alike to create culinary masterpieces worth marvelling. So learn from the best in Melbourne and start your journey with our top-class commercial cookery course.
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. This SIT30816 course will equip you with skills and knowledge that can only be acquired through a combination of fantastic face-to-face classes and hands-on, practical experience.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
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 DHA regulations or;
- satisfactorily completing ELICOS at Upper Intermediate level from a NEAS endorsed English Training Centre or;
- completion of secondary studies equivalent or
higher to an Australian Year 11 qualification from an English-speaking country or;
- completion of MCIE English Placement Test with an overall score of 5.5 or above;
- other tests like PTE, TOEFL and OET are also considered equivalent for direct entry into MCIE VET courses.
Other entry requirements include:
Academic: Completion of senior high school or equivalent to the Australian Year 11 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 not accept overseas students who would be under 18 years of age at the time of proposed commencement
Special Considerations: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 11 qual or equivalent + IELTS results
There are no pre-requisites for this qualification.
DELIVERY & ASSESSMENT
Training is delivered ‘face to face’ by qualified trainers and students are required to attend each scheduled class. The trainer will moderate the learning pace, method and sequence appropriate to the learning needs. Learning methods will vary and can include case study scenarios, field trips, ‘hands-on’ practical classes, role-play techniques, discussions, presentations and assignments.
Assessment tasks and strategies cover a wide range of methods and may include the creation of specific written documents, projects or reports, formal questions (multiple choice, short and long answer), practical demonstrations, small or large group tasks, oral presentations, problem-solving tasks, case studies and discussions. Broadly classroom assessments have two or three assessment tasks for each unit of competency or module. As a general rule for major assessments, students are provided with task assessment instructions including the date the task is due for completion.
The work placement requirement of this qualification is 240 hours. MCIE will organise your work-placement with one of our host employers.
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
- 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
- Piping bag 40 cms
- Plain tube 1 cm
- Star tube 1 cm
- Tool box or Roll bag
|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.