Certificate III in Commercial Cookery
  • Domestic Students
  • International Students
Course Code SIT30813
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time; Part Time
Course Location Melbourne; Sydney; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
Course Code SIT30813
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne; Sydney; Lilydale
Course Intake February; July
Course Duration 1 year (full time) 1.5 years (part time)
Entry Requirements  Year 11
CRICOS 080895D
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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.

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

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


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