Dual Qualification - Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service)
  • Domestic Students
Course Code SIT30813 / MTM20411
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 12 months
Entry Requirements  Year 11
Enquire Now
Online Application
How to apply >>

Course Description

This dual qualification is designed to enhance your cookery and butchery skills with a specialisation in meat preparation and handling. Learn fundamental skills and develop knowledge in a wide range of subjects to become job-ready. This course will provide you with hands-on experience in areas from the preparation and cooking of meats through to cost effective menu development. Graduates will be qualified for employment as a cook or commis chef.

Course units include:


Stage 1
Unit Code
Unit Name
SITXFSA101
Use hygenic practices for food safety
SITXHRM301
Coach others in job skills
SITXINV202
Maintain the quality of perishable items
SITXWHS101
Participate in safe work practices
SITHKOP101
Clean kitchen premises and equipment
SITHCCC101
Use food preparation equipment
SITHCCC201
Produce dishes using basic methods of cookery
SITHCCC202
Produce appetisers and salads
SITHCCC203
Produce stocks, sauces and soups
SITHCCC204
Produce vegetables, fruit, egg and farinaceous dishes
SITHCCC301
Produce poultry dishes
SITHCCC302
Produce seafood dishes
SITHCCC303
Produce meat dishes
SITHCCC308
Produce cakes, pastries and breads
BSBWOR203B
Work effectively with others
HLTAID003
Provide first aid
SITXCOM401
Manage conflict
MTMCOR201A
Maintain personal equipment
MTMCOR202A
Apply hygiene and sanitation practices
MTMCOR203B
Comply with Quality Assurance and HACCP requirements
MTMCOR204A
Follow safe work policies and procedures
MTMCOR205A
Communicate in the workplace
MTMCOR206A
Overview the meat industry
MTMPSR201C
Vacuum pack product
MTMPSR203A
Sharpen knives
MTMR101C
Identify species and meat cuts
MTMR102C
Trim meat for further processing
MTMR104C
Prepare minced meat and minced meat products
MTMR210B
Make and sell sausages
MTMR211B
Produce and sell value-added products
MTMS210B
Select/identify and prepare casings
MTMSR201C
Prepare and slice meat cuts
MTMSR202C
Trim meat to specifications

Stage 2
Unit Code
Unit Name
SITXFSA201
Participate in safe food handling practices
SITHCCC307
Prepare foods to meet special dietary requirements
SITHCCC309
Work effectively as a cook
SITHKOP302
Plan and cost basic menus
SITHPAT306
Produce desserts
BSBSUS201A
Participate in environmentally sustainable work practices
SITHCCC304
Produce and serve food for buffets
SITHCCC305
Produce pates and terrines
SITHCCC401
Produce specialised food items
FDFFST4010A
Apply sensory analysis to food processing

For some students, this program is delivered by a third party training provider.

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


back to top