Certificate III in Commercial Cookery
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals 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.
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Career Opportunities
Graduates will be able to obtain a range of employment opportunities such as a cook in commercial, industrial, or retail food operation or hospitality enterprise.
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Entry Requirements
Entry Level Proficiency in Language, Literacy and Numeracy.
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Pre-Requisites
There are no prerequisites associated with this qualification. Individuals may enter SIT30813 Certificate III in commercial cookery with limited or no vocational knowledge without a lower level qualification.
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Course Fees
For the latest course fees please click here or contact enrolments at This email address is being protected from spambots. You need JavaScript enabled to view it. for more information.
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Course Duration
Minimum 12 months.
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Course Intake Dates
Course commencement is open 365 days a year.
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Training Delivery
Page Culinaire offers three (3) modes of delivery:
1. Online (self-paced)
2. Blended Learning (Self Paced and Face to Face training) and
3. Blended learning (Face to Face Workplace Based Training)
The information below will assist you in making the choice that suits your learning needs.
- Online Learning is a way of studying for an internationally recognised qualification withoutneeded to attend class. it is aimed at those who wish to study a qualification alongside work or other commitments.
- Blended learning or sometimes referred as mixed learning is a formal education program in which a student learns at least in part through delivery of content and instruction via digital and online media with some element of learning either by face tof face or whilst in the workplace.
Page Culinaire offers two (2) pathways of blended learning:
1. Blended learning (Self Paced and Face to Face training) or
2. Blended Learning (Face to Face Workplace Based Training) A great option for learners engaged in the workplace.
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Course Content
The certificate III in commercial cookery requires the completion of 25 units of competency including 22 core units and 3 electives.
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Units of Competency
Core Units BSBWOR203B Work effectively with others SITHCCC101 Use food preparation equipment SITHCCC201 Produce dishes using basic methods of cookery SITHCCC202 Produce appetiser and salads SITHCCC203 Produce stocks, sauces and soups SITXFSA101 Use hygienic practices for food safety SITHKOP101 Clean kitchen premises and equipment BSBSUS201A Participate in environmentally sustainable work practices SITXINV202 Maintain the quality of perishable supplies SITXFSA201 Participate in safe food handling practices SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes SITHCCC301 Produce poultry dishes SITHCCC302 Produce seafood dishes SITH333303 Produce meat dishes HLTAID003 Provide first aid SITXHRM301 Coach others in job skills SITXWHS101 Participate in safe work pratices SITHCCC307 Prepare food to meet special dietary requirements SITHCCC308 Produce cakes, pastries and bread SITHPAT306 Produce desserts SITHKOP302 Plan and cost menus SITHCCC309 Work effectively as a cook Elective Core Units SITHCCC207 Use cookery skills effectively SITXINV201 Receive and store stock SITXCOM201 Show social and cultural sensitivity