COMMERCIAL COOKERY COURSES
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
As part of this qualification you will undertake a supervised work placement (minimum of 240 hours) where you will be able to apply the skills and knowledge you have learned.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
CRICOS code: 109832K
Course Duration
Total course duration of 52 weeks include:
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Face-to-face sessions in classroom
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Practical training and assessment
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Study Breaks
Entry Requirement
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Completion of Year 10 or equivalent
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Overseas student must have a minimum overall band of IELTS 5.0 or equivalent
Career Opportunities
Cook
Assessment
The units of competency are assessed using any of the following methods:
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Underpinning knowledge assessment through written exam questions
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Projects and presentations
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Practical observation
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Roles plays
Further Study
After successful completion of Certificate III in Commercial Cookery, students can pursue the Certificate IV in Commercial Cookery
Units of Competencies
There are 25 units in total including 21 core units and 4 elective units must be completed for this qualification.
Core Units
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
Elective units
SITHCCC015 Produce and serve food for buffets
SITHCCC003 Prepare and present sandwiches
SITXINV001 Receive and store stock
SITXCCS003 Interact with customers
Delivery Premise
Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)
Kitchen practice: Tenant 1, Ground Floor 100-104 Murray Street, Perth WA 6000 (The School Cafe)