Certificate III in Commercial Cookery
  • Domestic Students
  • International Students
Course Code SIT30816
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time; Part Time
Contact Hours Full Time: 20-22 per week, Part Time: 10-12 per week
Course Location Melbourne; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
Course Code SIT30816
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 20-22 per week, Part Time: 10-12 per week
Course Location Melbourne; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
CRICOS 093736A
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Course Description

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.

Enquire about adding a Certificate IV in Patisserie to attain a dual qualification.

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.
International students may only complete this program at the Melbourne campus.

Course units include:

Stage 1

Unit Code
Unit Name
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC006
Prepare appetisers and salads
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC019
Produce cakes, pastries and breads
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITXFSA001
Use hygienic practices for food safety
SITXWHS001
Participate in safe work practices
BSBWOR203
Work Effectively with Others
SITHKOP001
Clean kitchen premises and equipment
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITXCOM005
Manage Conflict
Stage 2

SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP002
Plan and cost basic menus
SITHPAT006
Produce desserts
BSBSUS201
Participate in environmentally sustainable work practices
SITXFSA002
Participate in safe food handling practices
SITHCCC020
Work effectively as a cook
SITHCCC021
Prepare specialised food items
FDFFST4010A
Apply Sensory analysis to food processing
SITHCCC015
Produce and serve food for buffets

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


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