- Course Overview
- Course Details
- Admission Requirements
- English Requirements
This program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.
Program Structure
To attain a Certificate III in Commercial Cookery you will need to complete:
Total number of units = 25
Units: SIT30816 Certificate III in Commercial Cookery
To attain a Certificate III in Commercial Cookery you will need to complete:
Total number of units = 25
- 21 Core Units plus
- 4 Elective Units
Units: SIT30816 Certificate III in Commercial Cookery
| BSBSUS201 - Participate in Environmentally Sustainable Work Practices - CORE |
| BSBWOR203 - Work Effectively With Others - CORE |
| SITHCCC001 - Use Food Preparation Equipment - CORE |
| SITHCCC005 - Prepare Dishes Using Basic Methods of Cookery - CORE |
| SITHCCC006 - Prepare Appetisers and Salads - CORE |
| SITHCCC007 - Prepare Stocks, Sauces and Soups - CORE |
| SITHCCC008 - Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes - CORE |
| SITHCCC012 - Prepare Poultry Dishes - CORE |
| SITHCCC013 - Prepare Seafood Dishes - CORE |
| SITHCCC014 - Prepare Meat Dishes - CORE |
| SITHCCC018 - Prepare Food to Meet Special Dietary Requirements - CORE |
| SITHCCC019 - Produce Cakes, Pastries and Breads - CORE |
| SITHCCC020 - Work Effectively as a Cook - CORE |
| SITHKOP001 - Clean Kitchen Premises and Equipment - CORE |
| SITHKOP002 - Plan and Cost Basic Menus - CORE |
| SITHPAT006 - Produce Desserts - CORE |
| SITXFSA001 - Use Hygienic Practices for Food Safety - CORE |
| SITXFSA002 - Participate in Safe Food Handling Practices - CORE |
| SITXHRM001 - Coach Others in Job Skills - CORE |
| SITXINV002 - Maintain the Quality of Perishable Items - CORE |
| SITXWHS001 - Participate in Safe Work Practices - CORE |
| SITXCOM002 - Show Social and Cultural Sensitivity - Elective |
| SITHKOP004 - Develop Menus for Special Dietary Requirements - Elective |
| SITXINV004 - Control Stock - Elective |
| SITHIND002 - Source and Use Information on The Hospitality Industry - Elective |
Course Entry Requirements
- Completion of Year 12 or equivalent.
- At least 18 years of age at the commencement of the course
- IELTS 5.5 with a minimum 5.0 in each band, or equivalent TOEFL iBt 46, TOEFL PBT 527, or PTE 42
| Exam Type | Overall Score (min) | Speaking(min) | Reading(min) | Writing(min) | Listening(min) |
|---|---|---|---|---|---|
| IELTS | 5.5 | 5 | 5 | 5 | 5 |
| PTE | 43-50 | 36-43 | 36-43 | 36-43 | 36-43 |
| TOEFL iBT |
46-59 | 43-50 | 43-50 | 43-50 | 43-50 |
