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Course details

CRICOS course code: 097325K

Level of study: Career Based/Vocational

Summary

The SIT30816 Certificate III in Commercial Cookery provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

Potential Career Paths

French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplome de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) can take you.

What Will You Learn?

This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.

ASSESSMENT

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

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