|Duration||Mode of Delivery||Kitchen Location|
|This course will be delivered over a period of 58 weeks of full-time study
where there will be 44 academic weeks, 6 practical placement weeks and 8 weeks of breaks.
Total Course Duration: 58 weeks
||Location can vary|
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Work Based Training
Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.
Who can Enroll
Target group for this program will be International applicants over the age of 18 who wish to enter the hospitality industry as a commercial 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 Kitchen Management, or other parallel Certificate IV qualifications.
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 and coffee shops.
While there are no entry requirements defined in the training package, Glen Institute requires the following criteria to be met.
English Language Requirement
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or equivalent.
* For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (www.glen.edu.au).
In the absence of formal English qualifications Glen Institute may proffer English Placement Test.
No prior academic requirements apply for this qualification; however, Glen Institute require successful completion of Australian Equivalent Year 12 qualification or higher.
All applicants must be aged 18 years or over at the time of applying for admission to the course.
Language Literacy and Numeracy (LLN) Requirement
Applicants will be required to demonstrate their LLN capabilities &/or complete an LLN assessment prior to the commencement of the course as per the Glen Pre–training & LLN Policy & Procedure. Glen Institute uses LLN Robot platform for the assessment.
Course Specific Requirement
Students should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve use of alcohol in some recipes.
Applicants should have basic computer and MS Office skills (Word, Excel, and Power Point).
Applicants should be in possession of their personal computer (the minimum configuration should be Intel Core i3 (sixth generation or newer) or equivalent. Operating System: Microsoft Windows 10 Professional x64, Memory: 4 GB RAM, Storage: 120 GB internal storage).
|SITHCCC023||Use food preparation equipment|
|SITHCCC027||Prepare dishes using basic methods of cookery|
|SITHCCC028||Prepare appetisers and salads|
|SITHCCC029||Prepare stocks, sauces and soups|
|SITHCCC030||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC031||Prepare vegetarian and vegan dishes|
|SITHCCC035||Prepare poultry dishes|
|SITHCCC036||Prepare meat dishes|
|SITHCCC037||Prepare seafood dishes|
|SITHCCC041||Produce cakes, pastries and breads|
|SITHCCC042||Prepare food to meet special dietary requirements|
|SITHCCC043||Work effectively as a cook|
|SITHKOP009||Clean kitchen premises and equipment|
|SITHKOP010||Plan and cost recipes|
|SITXFSA005||Use hygienic practices for food safety|
|SITXFSA006||Participate in safe food handling practices|
|SITXHRM007||Coach others in job skills|
|SITXINV006||Receive, store and maintain stock|
|SITXWHS005||Participate in safe work practices|
|BSBSUS211||Participate in sustainable work practices|
|SITHCCC025*||Prepare and present sandwiches|
|SITHCCC026*||Package prepared foodstuff|
|SITHCCC040*||Prepare & serve cheese|
|SITXWHS006||Identify hazards, assess and control safety risks|
Note: The elective units may change at college’s discretion, if necessary.