Turn your love of food into a career with a Certificate III in Commercial Cookery in Melbourne.
CERTIFICATE III IN COMMERCIAL COOKERY DETAILS
- National Code: SIT30816
- Units: 21 core & 4 elective units
- Location: 250 Collins Street, Melbourne 3000 & 644 Victoria St, North Melbourne, VIC 3051
- Delivery Mode: This qualification is delivered through a blend of formal face to face classes at MCIE campus and/or training kitchen, self paced and workplace delivery. Contact on a monthly basis is the minimum requirement depending on blend
- Duration: 52 weeks
- Assessment: Oral and written tasks and simulated or workplace practical observations
- Prior experience: RPL & Credit Transfer is available
CAREER OPPORTUNITIES
You could become…
- Cook
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
PRE-REQUISITES/ENTRY REQUIREMENTS
There are no formal pre-requisites for this course, however, you will need to go through a pre-training review process to determine if you are suitable for this course.
PATHWAY INFORMATION
Pathways into the qualification
Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification
After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.
WHAT DOES IT COST
Enrolment fees include text books, resource and Students ID charges. All our courses are delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria applies. Trainees may be eligible for State and/or Federal Funding. * Eligibility criteria applies. International Student? Click here for pricing. For any further course costs, such as re-assessment fees, please refer to the student handbook.
ELIGIBILITY
This training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here!
PRIOR EXPERIENCE
RPL and Credit Transfer are available. Fees apply. Please see our website for more information on fees and terms and conditions.
| Traineeship / Apprenticeship^ | Full Fee |
| From $50 (Concession from $10) | $15,000 |
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.
The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:
- 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
Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.
The estimated cost of the knife kit is $160.00 and it consists of the following items:
- 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
| 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 |
| SITHPAT006 | Produce desserts |
| 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 |
Address
Level 5, 250 Collins St Melbourne 3000 View mapCategories
HospitalityTurn your love of food into a career with a SIT30813 Certificate III in Commercial Cookery in Melbourne.
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