Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
Create culinary delights with a Certificate III in Commercial Cookery. This course will prepare students to work in commercial kitchens with limited supervision as a professional cook. About this Course: This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of…
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COURSE DESCRIPTION
Create culinary delights with a Certificate III in Commercial Cookery. This course will prepare students to work in commercial kitchens with limited supervision as a professional cook.
About this Course:
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
What You’ll Learn:
general food preparation techniques
how to prepare a wide variety of dish types
use hygienic practices for food safety.
effectively clean cooking equipment
plan and cost recipes.
work practices (Elective units)
customer service (Elective units)
administration (Elective units)
Career Outcomes
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GRADUATES OF THIS COURSE WILL BE QUALIFIED TO WORK IN COMMERCIAL KITCHENS
UNITS
CORE UNITS
Unit Code
Unit Name
SITHCCC023
Use food preparation equipment.
SITHCCC027
Prepare dishes using basic methods of cookery.
SITHCCC028
Prepare appetisers and salads.
SITHCCC029
Prepare stocks, sauces, and soups.
SITHCCC030
Prepare vegetable, fruit, egg and farinaceous dishes.
SITHCCC031
Prepare vegetarian and vegan dishes.
SITHCCC035
Prepare poultry dishes.
SITHCCC037
Prepare seafood dishes.
SITHCCC036
Prepare meat dishes.
SITHCCC042
Prepare food to meet special dietary requirements.
SITHCCC041
Produce cakes pastries and breads.
SITHCCC043
Work effectively as a cook.
SITHKOP009
Clean kitchen premises and equipment
SITHKOP010
Plan and cost recipes.
SITHPAT016
Produce desserts.
SITXFSA005
Use hygienic practices for food safety.
SITXFSA006
Participate in safe food handling practices.
SITXHRM007
Coach others in job skills.
SITXINV006
Receive store and maintain stock.
SITXWHS005
Participate in safe work practices.
ELECTIVE UNITS
Unit Code
Unit Name
SITHCCC039
Produce pates and terrines.
SITHPAT014
Produce yeast based bakery products
SITXCCS014
Provide service to customers.
BSBSUS211
Participate in environmentally sustainable work practices.
SITHCCC026
Package prepared foodstuffs.
REQUIREMENTS
AGE
Minimum age of 18 years
EDUCATION & EXPERIENCE REQUIREMENTS
Year 11 Australian Senior High School Certificate, or equivalent (e.g. completion of Year 12 or High School in the students home country) with full academic results.
ENGLISH LANGUAGE
Lower-Intermediate English (equivalent to 4.5 academic or general IELTS)
EDUCATIONAL INSTITUTION
As the winner of the International Training Provider of the Year award at the Australian Training Awards in 2015, Charlton Brown has built a proud reputation over the past 30 years for providing high quality community services education and qualifications for international students. Community services qualifications at Charlton Brown provide the ideal balance between the latest theory and essential practical skills to ensure graduates are well prepared for their new career in the service of their communities. Through industry experienced and highly qualified trainers and assessors, Charlton Brown provides students with the best available learning experience through intentionally small class numbers in their modern Brisbane and Sydney campuses.
