Certificate lll in Commercial Cookery
| National Course Code: | SIT30816 |  |
| CRICOS Code: | 092891J | |
| Delivery Mode: | Face to Face |
Description
The Certificate III in Commercial Cookery is designed for learners who want to learn the basics of cooking,
knife sharpening and precision cutting to a la carte, functions and set menu cooking. This qualification reflects
the role of commercial cooks who use a wide range of cookery skills. They 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. This qualification provides
a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes,
cafeterias and coffee shops.
This course includes preparing appetisers, salads, stocks, sauces and soups; preparing vegetables, fruit, eggs
and farinaceous dishes.
Entry Requirements
Duration
This course is offered full time over one year or 52 weeks including holidays on a full time basis for 20 hours face to face per week for 42 weeks. Students need to gain competency in 25 units (21 core units and 4 elective units) to successfully complete this course
Fees
Course fee and itemized fee details are available on http://acumen.edu.au/fees-and-charges/ Payment plan option is available to students
Recognition of Prior Learning (RPL)
Recognition of Prior Learning (RPL) and Credit Transfer – Learners with prior learning and work experience can apply for Recognition of Prior Learning. Learners who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.
Assessment Methods
Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to Training Kitchen and Restaurant located at 101 Glengala Road, Sunshine West, Victoria, Australia.
Assessments comprise of written assignments and project works.
Units
| Certificate III in Commercial Cookery |
|---|
| SITXFSA001 – Use hygienic practices for food safety |
| BSBCMM201 – Communicate in the workplace |
| SITXFSA002 – Participate in safe food handling practices |
| BSBWOR203 – Work effectively with others |
| SITXWHS001 – Participate in safe work practices |
| BSBSUS201 – Participate in environmentally sustainable work practices |
| BSBSUS401 – Implement and monitor environmentally sustainable work practices |
| SITXINV001 – Receive and store stock |
| SITXINV002 – Maintain the quality of perishable items |
| SITHKOP001 – Clean kitchen premises and equipment |
| SITHCCC001 – Use food preparation equipment |
| SITHCCC020 – Work effectively as a cook |
| 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 |
| SITHCCC014 – Prepare meat dishes |
| SITHCCC013 – Prepare seafood dishes |
| SITHCCC019 – Produce cakes, pastries and breads |
| SITHPAT006 – Produce desserts |
| SITHKOP004 – Develop menus for special dietary requirements |
| SITHKOP002 – Plan and cost basic menus |
| SITHCCC018 – Prepare food to meet special dietary requirements |
| SITXHRM001 – Coach others in job skills |