This course is designed for applicants who wish to gain skills in hospitality. The course provides participants with the skills, knowledge and attitudes to meet the demands of the culinary industry. It is preferred that full-time students enrolling in this certificate have some recent industry experience or are working part-time in the industry. All modules are nationally accredited.
To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed: all 26 core units and 3 elective units.
About the Course
- Local Students
- International Students
- National Code: SIT30807
- CRICOS Code: 063902G
Campus: Preston, Collingwood
Duration
Full-time: 1 year
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Students can use the Certificate III in Hospitality (Commercial Cookery) to gain entry into Certificate IV in Cookery and Hospitality courses. Credit may be given for completed subjects/modules.
Career Opportunities
Graduates of the Certificate III in Hospitality (Commercial Cookery) may gain employment as qualified Chefs/Cooks in a variety of establishments.
These may include:
- Hotels/Motels
- Hospitals/Nursing Homes
- Restaurants/Bistros
- Shipping Lines
- Boarding Schools
- Resorts
- Reception centres
- Catering Companies
Entrance Requirements
Local Students:
There is no educational prerequisites for this course. Students should have basic literacy and mathematics skills.
International Students:
Australian Year 12 (or recognised equivalent) or relevant work experience. IELTS 5.5 or higher (or recognised equivalents). Mature Age.Materials
Assessment Methods
Various forms of assessment may be used including: practical assessment, assignments, class work, self evaluation, direct observation.
Materials
Specified text books, complete chef's uniform, knife kit Further details can be obtained from the Hospitality Department.
Fees
More Information
How to Apply
Local Students
Full-time (2011):
To start this course in 2011 apply directly to NMIT.
Full-time Mid-year Entry (2010):
To start this course in 2010 apply directly to NMIT.
International Students
Click to download an
Application for Enrolment Form
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| HLTFA301B | Apply first Aid | 18 | Core |
| SITHCCC001A | Organise and prepare food | 20 | Core |
| SITHCCC002A | Present food | 6 | Core |
| SITHCCC003A | Receive and store kitchen supplies | 10 | Core |
| SITHCCC004A | Clean and maintain kitchen premises | 10 | Core |
| SITHCCC005A | Use basic methods of cookery | 45 | Core |
| SITHCCC006A | Prepare appetisers and salads | 25 | Core |
| SITHCCC008A | Prepare stocks, sauces and soups | 35 | Core |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | 45 | Core |
| SITHCCC010A | Select, prepare and cook poultry | 25 | Core |
| SITHCCC011A | Select, prepare and cook seafood | 30 | Core |
| SITHCCC012A | Select, prepare and cook meat | 50 | Core |
| SITHCCC013A | Prepare hot and cold desserts | 50 | Core |
| SITHCCC014A | Prepare pastries, cakes and yeast goods | 40 | Core |
| SITHCCC016A | Develop cost-effective menus | 30 | Core |
| SITHCCC023A | Select, prepare and serve specialised food items | 60 | Core |
| SITHCCC027A | Prepare, cook and serve food for food service | 50 | Core |
| SITHCCC028A | Prepare, cook and serve food for menus | 80 | Core |
| SITHCCC029A | Prepare foods according to dietary and cultural needs | 75 | Core |
| SITHCCC038A | Plan catering for an event or function | 36 | Core |
| SITHIND001A | Develop and update hospitality industry knowledge | 25 | Core |
| SITXCOM001A | Work with colleagues and customers | 25 | Core |
| SITXCOM002A | Work in a socially diverse environment | 20 | Core |
| SITXCOM003A | Deal with conflict situations | 20 | Core |
| SITXFSA001A | Implement food safety procedures | 40 | Core |
| SITXHRM001A | Coach others in job skills | 20 | Core |
| SITXOHS001A | Follow health, safety and security procedures | 10 | Core |
| SITXOHS002A | Follow workplace hygiene procedures | 15 | Core |
| BSBCMN214A | Create and use simple spreadsheets | 20 | Elective |
| FDFCDSEWB | Evaluate wines (standard) | 40 | Elective |
| SICCEVT005A | Organise in-house events or functions | 40 | Elective |
| SITHCCC007A | Prepare sandwiches | 10 | Elective |
| SITHCCC015A | Plan and prepare food for buffets | 25 | Elective |
| SITHCCC018A | Prepare pates and terrines | 30 | Elective |
| SITHCCC033A | Apply catering control principles | 10 | Elective |
| SITHPAT007A | Prepare and display petits fours | 30 | Elective |
| SITXINV001A | Receive and store stock | 10 | Elective |
| SITXINV002A | Control and order stock | 25 | Elective |
