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
Part Time (Day)
Times
9.00am - 4.00pm
*This course requires some night classes
Enquiries

Industry Programs
Phone: (03) 5120 4542
Fax: 1300 094 661
Email: industryprograms@federationtraining.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.

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 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

  • Candidates must be a minimum of 16 years of age.
  • Year 10 pass is preferred but not essential.
  • Attendance at an interview.

*Apprentices - Currently employed as an apprentice cook in a recognised establishment.

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:

  • Certificate IV in Hospitality
  • Certificate IV in Commercial Cookery
  • Certificate IV in Travel and Tourism
  • Diploma of Hospitality
  • Diploma of Travel and Tourism
  • Diploma of Events
  • Advanced Diploma of Hospitality
  • Advanced Diploma of Travel and Tourism
  • Advanced Diploma of Events

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 Times

Unit Code Unit Name
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
HLTAID003 Provide 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:
SITXFSA101 Use hygienic practices for food safety
A selection of 3 elective units are to be undertaken. Please contact us for further information.