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

Local Fees:

fees and charges


International Fees:

A$10900 p.a.


More Information

Phone: 03 9269 1570

Web: Enquiry Form

Department: Hospitality

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.

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International Students

Click to download an
Application for Enrolment Form

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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

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