Duration Mode of Delivery Kitchen Location
58 Weeks
  • Face to face training
  • Self-study (online)
  • Work based training
Richmond

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Work Based Training

Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC020 Work effectively as a cook.

Who can Enroll

International students over the age of 18 who wish to enter the hospitality industry as a cook.

Recommended Training Pathways

Pathways into the qualification
Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.

Employment pathways from the Qualification
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes:

  • Cook

Entry Requirements

  • Applicants must be minimum 18 years of age at the time of commencement.
  • Successful completion of Australian Equivalent Year 12 qualification or higher.
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the Students handbook.

In addition:

  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
  • Students must bring their own laptops to facilitate the training and assessment. Recommended Laptop requirements: Core i3 Processor, 4 GB of RAM, Operating system; Windows 7 or later version, Screen; 10” or higher, Microsoft Office or Open Office Program, Adobe Reader and Antivirus Program.
  • All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (prior to commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.
  • Hospitality candidates should be able to handle and cook dairy products and nonvegetarian food items including pork and may involve alcohol.

CORE UNITS

BSBWOR203 Work effectively with others
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXFSA002 Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook

ELECTIVE UNITS

SITHIND002 Source and use information on the hospitality industry
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXINV001 Receive and store stock