The Certificate III in Hospitality (Commercial Cookery) prepares you to be a cook or chef in the hospitality industry. This Certificate opens up your opportunities to work within a wide scope of hospitality and tourism related positions in international hotels, catering companies, patisseries, cruise liners, restaurants, coffee shops and pubs. If food preparation and cooking is your passion, this is your next career move. This Certificate is a prerequisite for further hospitality studies including the Certificate IV in Hospitality (Commercial Cookery).
Training Course Details
Course Weeks & Delivery
The course is delivered over 12-18 months.
Course Fees
$5,000.00 GST Free
Description
Certificate III in Hospitality (Commercial Cookery) prepares participants for the role of a qualified cook, selecting, preparing, cooking and presenting a range of foods in a commercial kitchen and restaurant setting.
It represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work content, possibly providing technical advice and support to a team including having supervisory responsibilities.
This training program must be completed through workplace based training.
If you wish to apply for Recognition of Prior Learning (RPL) please contact us for an application.
If you wish to apply for Credit Transfer (CT) please contact us for an application.
Assessment
To receive the qualification, participants are required to successfully complete all units of competency. A qualification will be issued, based on the successful assessments of all units of competency.
Entry Requirements
Participants must be able to read and write documents and understand maths concepts to a level required to complete Year 10.
If participants are entering this program as an apprentice under the Australian Apprenticeships arrangements, they must be employed in the industry and must register at an Australian Apprenticeships Centre (AAC) prior to enrolment.
We encourage applicants with disabilities to apply for training.
Qualification Earned
Certificate III in Hospitality (Commercial Cookery)
Job Prospects
Course Units
| Core Units |
| Unit Code |
Unit of Competency |
| HLTFA301B |
Apply first aid |
| SITHCCC001A |
Organise and prepare food |
| SITHCCC002A |
Present food |
| SITHCCC003A |
Receive and store kitchen supplies |
| SITHCCC004A |
Clean and maintain kitchen premises |
| SITHCCC005A |
Use basic methods of cookery |
| SITHCCC006A |
Prepare appetisers and salads |
| SITHCCC008A |
Prepare stocks, sauces and soups |
| SITHCCC009A |
Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A |
Select, prepare and cook poultry |
| SITHCCC011A |
Select, prepare and cook seafood |
| SITHCCC012A |
Select, prepare and cook meat |
| SITHCCC013A |
Prepare hot and cold desserts |
| SITHCCC014A |
Prepare pastries, cakes and yeast goods |
| SITHCCC016A |
Develop cost effective menus |
| SITHCCC027A |
Prepare, cook and serve food for food service |
| SITHCCC028A |
Prepare, cook and serve food for menus |
| SITHCCC029A |
Prepare foods according to dietary and cultural needs |
| SITHIND001A |
Develop and update hospitality industry knowledge |
| SITXCOM001A |
Work with colleagues and customers |
| SITXCOM002A |
Work in a socially diverse environment |
| SITXCOM003A |
Deal with conflict situations |
| SITXFSA001A |
Implement food safety procedures |
| SITXHRM001A |
Coach others in job skills |
| SITXOHS001A |
Follow health, safety and security procedures |
| SITXOHS002A |
Follow workplace hygiene procedures |
| Elective Units |
| Unit Code |
Unit of Competency |
| SITHCCC007A |
Prepare sandwiches |
| SITHFAB009A |
Provide responsible service of alcohol |
| SITXINV001A |
Receive and store stock |
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