Dual Qualification - Certificate III in Commercial Cookery/Certificate IV in Patisserie
  • Domestic Students
Course Code SIT30813 / SIT40713
Course Level Certificate III
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 1.5 year
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
SITXFSA101
Use hygienic 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
BSBSUS201A
Participate in environmentally sustainable work practices
SITHCCC207
Use cookery skills effectively
SITHPAT301
Produce cakes
SITHPAT303
Produce pastries
SITHPAT304
Produce yeast based bakery products
SITHFAB204
Prepare and serve espresso coffee

Stage 2
Unit Code
Unit Name
SITHCCC309
Work effectively as a cook
SITHKOP302
Plan and cost basic menus
SITHCCC304
Produce and serve food for buffets
SITHCCC305
Produce pates and terrines
SITHCCC401
Produce specialised food items
FDFFST4010A
Apply sensory analysis to food processing
BSBDIV501A
Manage Diversity in the workplace
SITXHRM402
Lead and Manage people
SITXMGT401
Monitor Work Operations
SITHPAT306
Produce Desserts
SITHPAT302
Produce Gateaux, Torten and cakes
SITHPAT401
Prepare and model Marzipan
SITHPAT305
Produce Petits Fours
SITHCCC306
Handle and Serve Cheese
SITXINV401
Control and order stock
SITXFSA201
Participate in safe food handling practices
SITHCCC307
Prepare Foods to meet Special Dietary requirements

Stage 3
Unit Code
Unit Name
BSBSUS301A
Implement and monitor environmentally sustainable work practices
SITXFIN402
Manage finances within a budget
SITXWHS401
Implement and monitor work health and safety practices
SITHPAT402
Produce Chocolate confectionery
SITHKOP403
Coordinate cooking operations
SITHPAT403
Model sugar based decorations
SITHPAT404
Design and produce sweet buffet showpeices
SITXFSA401
Develop and implement a food safety plan
FDFRB3004ADecorate cakes and cookies

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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