Certificate III in Commercial Cookery 2018-10-23T08:52:16+00:00

“This qualification reflects the role of commercial cooks who use a wide range of cookery skills.”

ENQUIRE
APPLY NOW

More Information

Students 18 years and above who have satisfactorily completed year 12 or its equivalent. Language proficiency: IELTS overall score of 5.5 or equivalent.
Students could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie.
RPL is recognising and gaining credit towards a qualification by having your skills and knowledge assessed to see if they meet today’s industry standards. Students who have successfully completed whole units of competency with another RTO can apply for a credit transfer (CT).
This course is delivered through a range of modes: Face to Face and Apprenticeship training
Assessment will incorporate a range of written questions and practical demonstrations.

The following 25 units must be successfully completed:

Unit Code / Unit Name
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
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC013 – Prepare seafood dishes
SITHPAT006 – Produce desserts
SITHCCC014 – Prepare meat dishes
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
SITHCCC003 – Prepare and present sandwiches
SITHCCC012 – Prepare poultry dishes
SITHCCC006 – Produce appetisers and salads
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
BSBITU306 – Design and produce business documents
SITXINV001 – Receive and store stock
SITHIND002 – Source and use information on the hospitality industry

Trainer

Glenn Evans
Glenn EvansHospitality Trainer
Glenn Evans has been involved in the hospitality industry for 30 years and brings a wealth of experience with him. Glenn has owned and operated multiple hospitality establishments in Melbourne and worked in world renowned restaurants in London. Glenn has trained many apprentices and trainees who have gone on to owning their own restaurant or become Head chefs within the hospitality scene in Melbourne.