Dual Qualification - Certificate III in Commercial Cookery/Certificate IV in Patisserie
  • Domestic Students
Course Code SIT30816 / SIT40716
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 18 months
Entry Requirements  Year 11
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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.

You will also acquire an understanding of the fundamental skills required to commence a career in patisserie with this qualification. You will complete training across a variety of topics from basic methods of cookery through to decoration of cakes and cookies, hot and cold desserts, pastries, petit fours, organisation and stock control. The course is delivered on site and with industry participation to create a blend of knowledge and practical experience.

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
SITHCCC011
Use cookery skills effectively
SITHFAB007
Serve Food and Beverage
SITHPAT001
Produce cakes
SITHPAT003
Produce pastries
SITHPAT004
Produce yeast based bakery products
SITHFAB005
Prepare and serve espresso coffee
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 in food processing
SITHCCC015
Produce and serve food for buffets
SITXHRM003
Lead and manage people
BSBDIV501
Manage Diversity in the Workplace
SITXMGT001
Monitor work operations
SITHPAT002
Produce gateaux, toten and cakes
SITHPAT005
Produce petits fours
SITHPAT007
Prepare and model marzipan
SITXINV401
Control stock
Stage 3

SITXFIN003
Manage Finances within a budget
SITHKOP005
Coordinate Cooking Operations
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITXWHS003
Implement and monitor work health and safety practices
SITHPAT008
Produce chocolate confectionery
SITHPAT009
Model sugar based decorations
SITHPAT010
Design and produce sweet buffet showpieces
SITXFSA401
Develop and implement a food safety program
FDFRB3004A
Decorate cakes and cookies

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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