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.

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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.

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CRICOS code: 109832K

 

Course Duration

Total course duration of 52 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• 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:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• 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

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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)