CRICOS Course Code - 109812C
The SIT30821 Certificate III in Commercial Cookery provides students with a comprehensive blend of direct practical training and theoretical knowledge, all under the expert guidance of experienced chefs. This qualification equips aspiring chefs with essential skills in food preparation, menu costing, first aid, nutrition, hygiene, and other related areas crucial for success in the culinary field. The course is delivered through face-to-face workshops, allowing students to immerse themselves in real kitchen environments. Assessment methods encompass written tests, assignments, and practical tasks to ensure a well- rounded evaluation of students' understanding and abilities. The inclusion of real-time training further enhances their industry readiness, preparing them for rewarding careers as qualified chefs.
This progressive course is designed to kickstart your career and transform you into a skilled professional capable of working in various culinary settings, including restaurants, cafes, resorts, hospitals, clubs, or any commercial kitchen. Throughout the program, students will immerse themselves in the world of ingredients, learning how to create a wide array of dishes. Enrol in this course and excel in your journey towards becoming a successful chef.
2. Executive chef
4. Hospitality worker
On completion of the SIT30821 Certificate III in Commercial Cookery, students may pursue the SIT40521 Certificate IV in Kitchen Management.
52 weeks (including 12 weeks of holidays).
Classes are rostered for 2½ days per week + self-study component. Weekday classes available.
Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.
$11,900 + Materials Fee $1,280
$10,900 + Materials Fee $1,280
Easy payment plans available
Intermediate Level of English
IELTS Test Score of 5.0
Other recognised English Language tests such as:
Completion of Australian qualifications, evidence of Certificate III level or above
No prerequisite entry requirements exist for this course.
Students must successfully complete the following units:
|Unit code||Unit title|
|SITHCCC023||Use food preparation equipment|
|SITHCCC027||Prepare dishes using basic methods of cookery|
|SITHCCC028||Prepare appetisers and salads|
|SITHCCC029||Prepare stocks, sauces, and soups|
|SITHCCC030||Prepare vegetable, fruit, eggs, and farinaceous dishes|
|SITHCCC031||Prepare vegetarian and vegan dishes|
|SITHCCC035||Prepare poultry dishes|
|SITHCCC036||Prepare meat dishes|
|SITHCCC037||Prepare seafood dishes|
|SITHCCC041||Produce cakes, pastries, and breads|
|SITHCCC042||Prepare food to meet special dietary requirements|
|SITHCCC043||Work effectively as a cook|
|SITHKOP009||Clean kitchen premises and equipment|
|SITHKOP010||Plan and cost recipes|
|SITXFSA005||Use hygienic practices for food safety|
|SITXFSA006||Participate in safe food handling practices|
|SITXHRM007||Coach others in job skills|
|SITXINV006||Receive, store and maintain stock|
|SITXWHS005||Participate in safe work practices|
|SITHCCC038||Produce and serve food for buffets|
|SITHCCC039||Produce pates and terrines|
|SITHCCC026||Package prepared foodstuffs|
|BSBSUS211||Participate in sustainable work practices|
|SITXCOM007||Show social and cultural sensitivity|
If you have a passion for food and looking forward to converting it into a full-time profession, joining this course will make you a professional chef who can work in diverse hospitality industries. You will be thrown to the world of ingredients and will be taught to make a range of dishes. Join the course and ace your career as a chef.
No Matter You Start with Us as an Expert or a Novice. We Train You the Best.
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