(SIT30821) Certificate III in Commercial Cookery
Course Overview
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. You will learn to participate in safe work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts. You will also be taught to devise menus and cook specialist dishes for TasTAFE’s training restaurants.
Career Opportunities
This qualification provides the skills and the knowledge for an individual to be competent as a qualified cook. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial kitchen operations, and event caterers in the following areas:
- Professional Cook /Chef
- Food and Beverage Manager
- Catering Manager
- Restaurant Owner /Operator
Course Structure
Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.
To achieve a Certificate III in Commercial Cookery, 25 units must be successfully completed:
20 Core Units
| 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, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| 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 |
5 Elective Units
Electives may vary from region to region, contact GETI Tasmania for a full list of electives.
Entry Requirements
- IELTS 5.5 General Training (no band less than 5.0) or equivalent
Recognition of Prior Learning
You may be eligible to apply for recognition of your skills and experience such as:
- formal/informal learning
- employment/work experience.
You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation.
Disclaimer
Course information displayed on this website is subject to change.
You may be required to purchase additional materials or stationery for your course.