Certificate III in Commercial Cookery

Commercial cookery is a dynamic and critical part of any hospitality business, from 5-star hotel kitchens through to restaurant and café settings.The fast, challenging and dynamic hospitality industry spans the globe, and this course will give you a chance to be part of it.

You'll learn how to prepare and present food, about dietary and cultural requirements, creating and costing menus, communicating well with your team and food safety.

Most of our students who take this course are apprentices who have an employer in the industry and would like to open the doors towards becoming a chef.This course is offered as both an apprenticeship and non apprentice pathway.

The course content below provides all possible units related to the course. If the course has various streams, the units you are required to study will depend on your chosen stream.

PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES BSBSUS201

WORK EFFECTIVELY WITH OTHERS BSBWOR203

USE FOOD PREPARATION EQUIPMENT SITHCCC001

PREPARE DISHES USING BASIC METHODS OF COOKERY SITHCCC005

PREPARE APPETISERS AND SALADS SITHCCC006

PREPARE STOCKS, SAUCES AND SOUPS SITHCCC007

PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES SITHCCC008

PREPARE POULTRY DISHES SITHCCC012

PREPARE SEAFOOD DISHES SITHCCC013

PREPARE MEAT DISHES SITHCCC014

PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS SITHCCC018

PRODUCE CAKES, PASTRIES AND BREADS SITHCCC019

WORK EFFECTIVELY AS A COOK SITHCCC020

CLEAN KITCHEN PREMISES AND EQUIPMENT SITHKOP001

PLAN AND COST BASIC MENUS SITHKOP002

PRODUCE DESSERTS SITHPAT006

USE HYGIENIC PRACTICES FOR FOOD SAFETY SITXFSA001

PARTICIPATE IN SAFE FOOD HANDLING PRACTICES SITXFSA002

COACH OTHERS IN JOB SKILLS SITXHRM001

MAINTAIN THE QUALITY OF PERISHABLE ITEMS SITXINV002

PARTICIPATE IN SAFE WORK PRACTICES SITXWHS001

PROVIDE FIRST AID HLTAID003

PREPARE DISHES USING BASIC METHODS OF ASIAN COOKERY SITHASC001

PREPARE CURRY PASTES AND POWDERS SITHASC007

PREPARE AND PRESENT SANDWICHES SITHCCC003

USE COOKERY SKILLS EFFECTIVELY SITHCCC011

PRODUCE PATES AND TERRINES SITHCCC016

HANDLE AND SERVE CHEESE SITHCCC017

PREPARE SPECIALISED FOOD ITEMS SITHCCC021

PROVIDE RESPONSIBLE SERVICE OF ALCOHOL SITHFAB002

PREPARE AND SERVE ESPRESSO COFFEE SITHFAB005

PRODUCE CAKES SITHPAT001

PRODUCE GATEAUX, TORTEN AND CAKES SITHPAT002

PRODUCE PASTRIES SITHPAT003

PRODUCE YEAST-BASED BAKERY PRODUCTS SITHPAT004

PRODUCE PETITS FOURS SITHPAT005

PREPARE AND MODEL MARZIPAN SITHPAT007

MODEL SUGAR-BASED DECORATIONS SITHPAT009

PROVIDE SERVICE TO CUSTOMERS SITXCCS006

Entry requirements (year 12)

Entry requirements (non year 12)

Apprenticeship –All apprentices must have a signed training contract between employer and apprentice and lodged with an Australian Apprenticeship Centre and additionally complete a pre-training review and a language, literacy and numeracy evaluation.