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.
About the Course
- Local Students
- International Students
- National Code: SIT30807
Campus: Preston
Duration
Part-time: 3 years apprenticeship
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
Applicants wishing to become apprentices must be employed and have signed a training agreement between themselves and their employer. There is no educational prerequisites for this course. Students should have basic literacy and mathematics skills.
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
Part-time:
Please contact the department directly if you are interested in studying part time.
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 |
| 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 |
| 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 |
| SITHCCC007A | Prepare sandwiches | 10 | Elective |
| SITHCCC015A | Plan and prepare food for buffets | 25 | Elective |
| SITHCCC018A | Prepare pates and terrines | 30 | Elective |
| SITHCCC023A | Select, prepare and serve specialised food items | 60 | Elective |
| SITHCCC033A | Apply catering control principles | 10 | Elective |
| SITHPAT007A | Prepare and display petits fours | 30 | Elective |
| SITXINV002A | Control and order stock | 25 | Elective |
