SIT30821 Certificate III in Commercial Cookery
SIT30821 Certificate III in Commercial Cookery
Make your culinary dream a reality with a hands-on qualification in Commercial Cookery. Using a blend of online and practical skills development, this course provides you with essential skills in the following areas: food preparation (poultry, meat, seafood, vegetables, dairy, fruits) desserts (cakes, pastries) menu planning and costing basic knife…
Categories
COURSE DESCRIPTION
Make your culinary dream a reality with a hands-on qualification in Commercial Cookery.
Using a blend of online and practical skills development, this course provides you with essential skills in the following areas:
- food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
- desserts (cakes, pastries)
- menu planning and costing
- basic knife skills
- basic methods of cookery
- teamwork
- sustainable work practices
- food hygiene, food safety and OHS.
You’ll learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.
On successful completion, you can choose to pathway into the Certificate IV in Commercial Cookery or find employment as a:
- commis chef
- sous chef
- executive chef.
Careers in hospitality
Prospective careers in hospitality include a cook and/or trainee chef in:
- restaurants/cafes
- hotels
- resorts
- reception centres
- airlines
- hospitals
- aged care residences
- cruise ships
- catering companies
- clubs.
Learning outcomes
This qualification reflects the role of commercial 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 judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Course structure
To be awarded SIT30816 Certificate III in Commercial Cookery, a student must successfully complete a total of twenty-five (25) units of competency, comprising of:
- twenty-one (21) core units, and;
- four (4) elective units, of which:
- four (4) units, which can be selected from the SIT30816 Certificate III in Commercial Cookery qualification, elsewhere in the SIT Training Package, or any other current training package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by Victoria Polytechnic.
This course may also offer at other locations in addition to the Footscray Nicholson. Please contact to the University for More Details.
REQUIREMENTS
English language requirements
IELTS (Academic module): Overall score of 5.5 (no band less than 5.0)
TOEFL Internet: Overall score of 55 (Listening 9, Speaking 16, Reading 10, Writing 18)
Pearson Test of English (PTE): Overall score of 42 (no section score less than 40)
University of Cambridge – Advanced (CAE): Overall score of 162. No individual band less than 154.
VU English – English for Academic Purposes (EAP) (Level 4): achieved.
EDUCATIONAL INSTITUTION
Victoria University (VU) is an educational provider offering internationally-recognised, world-class qualifications in Melbourne and Sydney – two of the world’s most liveable cities. Its industry-focused courses cover a diverse range of subject areas and many are offered as pathways across multiple levels of education. Students can also choose to study foundation studies and English language courses through its highly-ranked English language centre. Ranking in the top 2% of universities worldwide (Times Higher Education World University Rankings 2021), VU has more than 100 years of experience and over 4,000 partnerships and connections with industry.
