Course title:

Certificate III in Hospitality (Commercial Cookery) SIT30807

CRICOS:

02989M

Duration:

60 weeks (full time) 90 weeks (part time)

Fee:

$10,000.00 

Other costs:

$300.00 uniform and work books 

Other info:

Requires an interest in working in the industry  and progressing with further skills whilst working with a team of professionals.

Where:

Overview:

Certificate III builds upon the content of Certificate II as it covers a range of more advanced operational components and is all skills focused. The expectation on the student is that you will be able to make discretional judgments and be able to multi-skill the tasks you are performing in a range of areas throughout the kitchen.  You will learn to work totally unsupervised and take responsibility for your allocated section within the kitchen.

Certificate III teaches you the necessary skills in working as part of a large team and ways to enhance productivity in the kitchen. Industrylink will assist in the recruitment process that will provide you with employment whilst undertaking your training. 

Units:

Core
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 pastry, 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
HLTFA301B                   Apply first aid

Select three electives from the following units with at least two from one or more of the cookery-related areas of the Hospitality Training Package.

SITHCCC018A               Prepare pates and terrines
SITHCCC021A               Handle and serve cheese
SITHASC001A               Use basic Asian methods of cookery
SITXFIN001A                 Process financial transactions
SITHFAB010A               Prepare and serve non-alcoholic drinks
SITHFAB009A               Provide responsible service of alcohol
SITHFAB014A               Provide specialist advice on wine
FDFCDSEWB               Evaluate wine (standard)

Features:

All students must wear appropriate clothing in the practical training environment, giving consideration to safety, hygiene and industry best practice. Students are to purchase the appropriate clothing from recommended hospitality clothing businesses. (Approximate cost between $260.00 - $350.00) An essential equipment list will be provided.

Advice on selection of clothing and equipment will be given. Clothing & Equipment required includes: - 2 White Cooks Jackets - White Cook's Hat (1) provided, - 2 White Waist Long Aprons - Black Safety Boots - 2 Check Cooks Trousers - 2 White Neckerchief - Cooks Knives and Other Utensils (as advised)

Prerequisites:

5.5 IELTS with no band less than 5.0 or equivalent