- Pre-Apprenticeship; Accredited Course; Apprenticeship
- Study mode
- On Campus
- Work Based
- Full Time
- Part Time
Full Time: 18 months – 3 years (Non-Apprentice)
Part Time: Up to 3 years (Apprentice)
Flexible: As per student Experience & previous studies
- 9-4pm ( Some night classes may be required 2-10pm)
- Starting Date
- February 2018
- Sale (Fulham)
This course provides students with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. Students learn about new food styles, working with different ingredients, effective communication, occupational health and safety procedures and workplace hygiene.
Students also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner.
These skills will be enhanced during scheduled training restaurant sessions operational and open to the general public or within workplace settings as a part of apprenticeship employment. Graduates will have gained the skills and knowledge to be competent as a qualified cook within a wide range of hospitality establishments including restaurants, cafes, bistro, clubs, cruise ships, resorts, and coffee shops.
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
*Please note that this course is also available to Non-Apprentices.
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.
Opportunities for Further Study
After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to any of the specialist qualifications in the Tourism, Travel and Hospitality training package at Certificate IV, Diploma and Advanced Diploma levels.
An example of this is:
- SIT40313 Certificate IV in Hospitality
- SIT40413 Certificate IV in Commercial Cookery
- SIT40613 Certificate IV in Catering Operations
- SIT40713 Certificate IV in Patisserie
- SIT50313 Diploma of Hospitality
- SIT60313 Advanced Diploma of Hospitality
- SIT50212 Diploma of Events
- SIT60212 Advanced Diploma of Events
- You must be working as an apprentice in a recognised establishment for Apprenticeship pathway
- Recommend a minimum of 16 years of age for Non-Apprentice pathway
- Year 10 pass is preferred but not essential
Course CostFor an individual quotation of fees payable, please visit your nearest campus of Federation Training. Click Here for further information regarding Fees and Fee Assistance.
VET Student LoansNot Applicable
$20 per unit $35 First Aid Knife Kit ranges from between $160 to $240 Chefs uniform $85 Shoes range from $20 to $140
PlacementNon-Apprentice students will be required to seek Industry Work Experience Placement during their course. Students must arrange work placement to suit their needs and requirements. Further information for individuals can be sought by speaking with a Federation Training Hospitality and Cookery staff member.
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany Federation Training courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
To attain this qualification a total of 25 units must be achieved; comprising 22 core units and 3 electives.
|Unit Code||Unit Name|
Participate in environmentally sustainable work practices
|BSBWOR203B||Work effectively with others|
Provide first aid
|SITHCCC101||Use food preparation equipment *|
|SITHCCC201||Produce dishes using basic methods of cookery *|
Produce appetisers and salads *
|SITHCCC203||Produce stocks, sauces and soups *|
|SITHCCC204||Produce vegetable, fruit, egg and farinaceous dishes *|
|SITHCCC301||Produce poultry dishes *|
|SITHCCC302||Produce seafood dishes *|
|SITHCCC303||Produce meat dishes *|
|SITHCCC307||Prepare food to meet special dietary requirements *|
|SITHCCC308||Produce cakes, pastries and breads *|
|SITHCCC309||Work effectively as a cook *|
|SITHKOP101||Clean kitchen premises and equipment *|
|SITHKOP302||Plan and cost basic menus|
|SITHPAT306||Produce desserts *|
|SITXFSA101||Use hygienic practices for food safety|
|SITXFSA201||Participate in safe food handling practices|
|SITXHRM301||Coach others in job skills|
|SITXINV202||Maintain the quality of perishable items *|
|SITXWHS101||Participate in safe work practices|
* Prerequisite unit is: SITXFSA101 Use hygienic practices for food safety
Carry out basic workplace calculations
Prepare sandwiches *
Use cookery skills effectively*
|* Prerequisite unit is: SITXFSA101 Use hygienic practices for food safety|
Assessment is competency based. A range of assessment methods will be used, including written questions, practical tasks, and workplace observation.
Workplace assessment is available for Apprenticeship pathway.