Course details

CRICOS course code: 096057M

Level of study: Certificates & Diplomas

Summary

The Certificate III in Commercial Cookery provides students with the knowledge of food preparation, presentation and other skills necessary to become a proficient, qualified Commercial Cook. The course includes planning, preparing, presenting and serving food in a commercial kitchen environment.

A wide range of cooking techniques, methods and practical skills are delivered in this course. The course includes current industry knowledge and skills, maintaining high standards of hygiene and safety in food preparation and the kitchen environment.

This course is designed to give an individual competence and confidence in planning, preparing and presenting food in a catering or restaurant type environment. With the successful completion of this course students will have the necessary skills to enter the workforce in the role as a professional cook.

Course Descriptions

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

Career Opportunities

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

Students will need to complete 21 core units and 4 elective units of competency to attain the qualification.

Core Units

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, eggs 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*

SITHIND002 – Source and use information on the hospitality industry
SITXFSA004 – Develop and implement a food safety program
SITXCCS007 – Enhance customer service experiences
SITHKOP005 – Coordinate cooking operations

*Elective units for this qualification are current at the time of publication and are subject to change.

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Tuition Fees (AUD $) Start date Duration Campus
15,000 Per Year Expected Oct 2023 52 weeks
Full time
Royal Greenhill Institute of Technology
Melbourne Campus
28-32 Elizabeth Street
Melbourne Victoria 3000
Australia

Entry criteria

All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia.

Satisfactory completion of the equivalent of Australian Year 11 or higher.

Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program.

Address

Royal Greenhill Institute of Technology
Melbourne Campus
28-32 Elizabeth Street
Melbourne Victoria 3000
Australia
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