Certificate III in Commercial Cookery

Cert_III_Comercial_Cookery
Course Code
SIT30813
Course Type
Apprenticeship / Traineeship; Accredited Course
Course Level
Skills Building
Department
Hospitality & Tourism
Course Location
Morwell; Leongatha; Bairnsdale; Sale
Course Duration
Part Time: 3 years (Apprenticeship)
* Reduced duration for Non-Apprentices
Course Cost
For an individual quotation of fees payable, please visit your nearest campus of Federation Training. Click Here for further information regarding Fees and Charges..
Study Modes
On Campus; Part Time (Day); Part Time (Night)
Starting Date
Part Time:
  • February 2014
  • Ongoing
Times
9.00am - 4.00pm
*This course requires some night classes
Enquiries

Sionainn Hayes
Phone: (03) 5120 4542
Fax: 1300 094 661
Email: sionainnh@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Alison Lawless
Phone: (03) 5120 4505
Fax: 1300 094 661
Email: alisonla@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Course Overview

Undertaking your Apprenticeship at Federation Training means you will be taught by experts with relevant industry experience. You will combine on the job training with classes in our modern training restaurants and classrooms.

In this course, you will develop your skills in planning, preparing, cooking and presenting a wide range of dishes including sauces, seafood and pastry.

*Please note that this course is also available to Non Apprentices.

Qualifications And Recognition

Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.

Recognition of Prior Learning (RPL)

Many Federation Training courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Employment Prospects

  • Cook
  • Chef

Entry Requirements

  • Currently employed as an apprentice cook in a recognised establishment (Apprenticeship)
  • *Non-Apprentices by direct application.  Candidates must be a minimum of 16 years of age.  Year 10 pass is preferred but not essential.

How To Apply

Direct to Institute

Assessment

Assessment is competency based.  A range of assessment methods will be used, including written assignments, practical tasks, assignments and written/practical assessments.
Workplace assessment is available for Apprenticeship pathway.

Opportunities For Further Study

Further training pathways from this qualification include 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:

Specialist Course Information

All students will be required to have full chef's whites and checks, complete with protective footwear, a knife kit and textbooks. The hospitality department can be contacted for advice on obtaining these.

Can prospective students enrol in individual units?

Yes.

Course Structure

Unit Code
Unit Name
Core Units

BSBSUS201A
Participate in environmentally sustainable work practices
BSBWOR203B
Work effectively with others
HLTFA311A
Apply first aid
SITHCCC101
Use food preparation equipment *
SITHCCC201
Produce dishes using basic methods of cookery *
SITHCCC202
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:
Participate in safe work practices
SITXFSA101
Use hygienic practices for food safety
Elective Units
*A selection of 3 elective units are to be undertaken. Please contact us for further information