Certificate III in Commercial Cookery - Apprenticeship
  • Domestic Students
Course Code SIT30813
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Course Location Melbourne; Sydney
Course Intake On Demand
Course Duration Competency based or up to 3 years
Entry Requirements  Employer required
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Course Description

An apprenticeship allows you to combine on-the-job experience with practical skill based training. As a graduate you will have an understanding of knife skills, basic methods of cookery, nutrition and menu development. This apprenticeship is a pathway to becoming a commis chef, sous chef, chef de partie or executive chef.

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
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXWHS001
Participate in safe work practices
SITXINV002
Maintain the quality of perishable items
SITHKOP001
Clean kitchen premises and equipment
SITXHRM001
Coach others in job skills
SITXCOM005
Manage conflict
Stage 2

SITHCCC019
Produce cakes, pastries and breads
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP002
Plan and cost basic menus
SITHPAT006
Produce desserts
BSBSUS201
Participate on environmentally sustainable work practices
Stage 3

SITHCCC020
Work effectively as a cook
SITHCCC015
Produce and serve food for buffets
SITHCCC021
Prepare specialised food items
FDFFST4010A
Apply Sensory analysis to food processing
BSBWOR203
Work effectively with others

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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