Course details

CRICOS course code: 093713G

Level of study: Certificates & Diplomas

Summary

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 program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

Program Structure

To attain a Certificate III in Commercial Cookery you will need to complete:

Total number of units = 25

  • 21 Core Units plus
  • 4 Elective Units

Units

  • BSBSUS201 - Participate in Environmentally Sustainable Work Practices - CORE
  • BSBWOR203 - Work Effectively With Others - CORE
  • SITHCCC001 - Use Food Preparation Equipment - CORE
  • SITHCCC005 - Prepare Dishes Using Basic Methods of Cookery - CORE
  • SITHCCC006 - Prepare Appetizers and Salads - CORE
  • SITHCCC007 - Prepare Stocks, Sauces and Soups - CORE
  • SITHCCC008 - Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes - CORE
  • SITHCCC012 - Prepare Poultry Dishes - CORE
  • SITHCCC013 - Prepare Seafood Dishes - CORE
  • SITHCCC014 - Prepare Meat Dishes - CORE
  • SITHCCC018 - Prepare Food to Meet Special Dietary Requirements - CORE
  • SITHCCC019 - Produce Cakes, Pastries and Breads - CORE
  • SITHCCC020 - Work Effectively as a Cook - CORE
  • SITHKOP001 - Clean Kitchen Premises and Equipment - CORE
  • SITHKOP002 - Plan and Cost Basic Menus - CORE
  • SITHPAT006 - Produce Desserts - CORE
  • SITXFSA001 - Use Hygienic Practices for Food Safety - CORE
  • SITXFSA002 - Participate in Safe Food Handling Practices - CORE
  • SITXHRM001 - Coach Others in Job Skills - CORE
  • SITXINV002 - Maintain the Quality of Perishable Items - CORE
  • SITXWHS001 - Participate in Safe Work Practices - CORE
  • SITXCOM002 - Show Social and Cultural Sensitivity - Elective
  • SITHKOP004 - Develop Menus for Special Dietary Requirements - Elective
  • SITXINV004 - Control Stock - Elective
  • SITHIND002 - Source and Use Information on The Hospitality Industry - Elective

Pathways from the qualification

After achieving this qualification candidates may undertake:

  • SIT40516 Certificate IV in Commercial Cookery

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
9,000 Per Year
Read moreOnshore total tuition fee: 9,000; Offshore total tuition fee: 13,000; Application Fee: 250; Material Fee: 1,750; WBT fee: 1,500
13 Feb 2023
27 Mar 2023
08 May 2023
1 year
Full time
Australian Learning, Training and Education Centre
Melbourne Campus
Level 8, 620 Bourke St
Melbourne Victoria 3000
Australia

Entry criteria

Completion of Year 12 or equivalent.

At least 18 years of age at the commencement of the course

IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBT 46, TOEFL PBT 527, or PTE 42

Address

Australian Learning, Training and Education Centre
Melbourne Campus
Level 8, 620 Bourke St
Melbourne Victoria 3000
Australia
Back to the top of this page