Certificate III in Hospitality (Commercial Cookery)

1 Year Full Time

Qualifying as a chef in Australia is more accessible and flexible than ever. This certificate gives our students the institutional based equivalent of the Trade Chef qualification. Including practical industry placement, students are required to complete a minimum of 250 hours of employment.

After completing the qualification students are required to gain relevant on-the-job experience in a commercial kitchen. Following completion of the appropriate industry experience and a RPL assessment, students can apply for the ASCA Trade Chef qualification.

Benefits

The Certificate III in Hospitality (Commercial Cookery) is equivalent to the off-the-job training of the chef apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a commercial kitchen. The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA.

COURSE SUBJECTS SIT30807

COR001 Introduction to Cookery

SITHCCC001A Organise & prepare food
SITHCCC002A Present food
SITHCCC003A Receive & store kitchen supplies
SITHCCC004A Clean & maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITXOHS002A Follow workplace hygiene procedures
SITHCCC027A Prepare, cook & serve food for food service

COR002 Pastries & Desserts

SITHCCC013A Prepare hot & cold desserts
SITHCCC014A Prepare pastries, cakes & yeast goods
SITXFSA001A Implement food safety procedures

COR003 Cold Larder

SITHCCC006A Prepare appetisers & salads
SITHCCC007A Prepare sandwiches
SITHCCC008A Prepare stocks, sauces & soups

COR004B Hospitality Operations

SITHIND001A Develop & update hospitality industry knowledge
SITXCOM001A Work with colleagues & customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001B Follow health, safety & security procedures

COR005 Kitchen Essentials

SITXCOM003A Deal with conflict situations
SITXCOM004A Communicate on the telephone
SITXHRM001A Coach others in job skills
HLTFA301B Apply first aid

CC001 Hot Kitchen & Food Service I

SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes
SITHCCC011A Select, prepare & cook seafood

CC002 Hot Kitchen & Food Service II

SITHCCC010A Select, prepare & cook poultry
SITHCCC012A Select, prepare & cook meat

CC003 A la Carte, Buffet & Dietary Cooking

SITHCCC015A Plan & prepare food for buffets
SITHCCC016A Develop cost effective menus
SITHCCC029A Prepare foods according to dietary & cultural needs
SITHCCC028A Prepare, cook & serve food for menus

Note
The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.