Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

SIT30816 Certificate III in Commercial Cookery

CRICOS Code: 093951E

Duration: 52 weeks (48 weeks face to face study + 4 weeks holiday break)

Mode of Study: Face to face at Institute premises

Delivery Location:

  • Parramatta Campus (Sydney)

Entry Requirements

There is no specified entry requirement for this course as per BSB training package.

Please refer to the “Course Entry Requirements” for English language proficiency, academic and other entry requirements. 

Course Description

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.

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.

 

Course Structure

Core Units

There are twenty one (21) core units specified for this qualification:

BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetisers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cook

SITHKOP001 Clean kitchen premises and equipment

SITHKOP002 Plan and cost basic menus

SITHPAT006 Produce desserts

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practices

Elective Units

The following electives have been selected for inclusion. These units were chosen after consideration of the training package guidelines and industry feedback.

BSBLDR402 Lead effective workplace relationships

BSBINT401 Research international business opportunities

BSBWRT401 Write complex documents

BSBCUS401 Coordinate implementation of customer service strategies

BSBMKG401 Profile the market

BSBMKG408 Conduct market research

BSBMKG413 Promote products and services

Students are required to complete all the above elective units.

 

Next Steps

Students may enrol in further studies in Diploma of Hospitality Management offered at Australis Institute.

 

For intake dates please contact us for more info