Home | Courses | Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

National ID: SIT30816 | State ID: AZU5

 

This course provides students with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. Students learn about effective communication, occupational health and safety procedures and workplace hygiene. Students also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. These skills will be practiced in a simulated work environment or at an appropriate hospitality establishment.

Graduates will gain the skills and knowledge to be competent as a qualified cook with a wide range of cookery skill which can be used in various establishments where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Your qualification prepares you for roles such as:

Successful completion of this qualification provides you with the opportunity to become a commercial cook.

For information about jobs and pathways, please see joboutlook.gov.au

Further study opportunities:

SIT40516 Certificate IV in Commercial Cookery

Course overview

Course details

Course Overview

Where Joondalup (Kendrew Crescent)
Duration

12 months full time, 24 months part time, 3 years apprenticeship

How Apprenticeship
Full-Time
International Students (In Australia)
Part-Time
When Was available Semester 1, 2017
Available Semester 2, 2017

Successful completion of this qualification provides you with the opportunity to become a commercial cook.

For information about jobs and pathways, please see joboutlook.gov.au

Further study opportunities:

SIT40516 Certificate IV in Commercial Cookery

Please contact the college to receive an indicative price for this course.

Local full time students

Course fees are made up of two components, tuition fees and resource fees.

Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.

Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.

Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.

Please note, you may also need to buy textbooks or equipment for your course.

For details see the indicative fees list here.

International Students

If this course is available for International students you will need to pay your course fees to TIWA when you accept your offer.

Module Group Core Units

Unit Title National ID Unit of Study
Prepare stocks, sauces and soups AWS05
Use hygienic practices for food safety AWQ50
Participate in safe food handling practices AWQ48
Maintain the quality of perishable items AWQ38
Participate in safe work practices AWQ17
Produce desserts AWR33
Clean kitchen premises and equipment AWR41
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Prepare seafood dishes AWR99
USE HYGIENIC PRACTICES FOR FOOD SAFETY SITXFSA001 AWQ50
Work effectively with others BSBWOR203 AUH64
Prepare dishes using basic methods of cookery AWS07
Use food preparation equipment AWS11
Work effectively as a cook AWR90
Prepare food to meet special dietary requirements AWR94
Coach others in job skills AWQ45
Prepare appetisers and salads AWS06
Prepare meat dishes AWS01
Prepare poultry dishes AWS00
Prepare vegetable, fruit, eggs and farinaceous dishes AWS03
Produce cakes, pastries and breads AWR93
Plan and cost basic menus AWR44

Module Group Elective Units

Unit Title National ID Unit of Study
Produce pates and terrines AWR96
Communicate in the workplace BSBCMM201 AUL22
Prepare dishes using basic methods of Asian cookery AWS30
Prepare Asian desserts AWS22
Transport and store food AWQ49
Receive and store stock AWQ39
Carry out basic workplace calculations TLIE1005 AVJ68
Prepare curry pastes and powders AWS24
Produce Japanese desserts AWS18
Prepare specialised food items AWR92
Re-thermalise chilled and frozen foods AWR98
Purchase goods AWQ36
Produce cook-chill and cook-freeze foods AWS04
Prepare Asian stocks and soups AWS28
Prepare Asian rice and noodles AWS25
Source and use information on the hospitality industry AWR47
Produce and serve food for buffets AWR97
Package prepared foodstuffs AWS10
Prepare sashimi AWS20
Prepare tandoori dishes AWS15
Create and use databases BSBITU301 AUI28
Show social and cultural sensitivity AWQ66
Design and produce business documents BSBITU306 AUJ88
Prepare Asian appetisers and snacks AWS29
Prepare Chinese roast meat and poultry dishes AWS16
Prepare dim sum AWS17
Prepare Asian cooked dishes AWS23
Prepare Indian sweetmeats AWS13
Source and present information AWQ65
Prepare Asian sauces, dips and accompaniments AWS27
Create and use spreadsheets BSBITU202 AUI53
Prepare Indian breads AWS14
Prepare sushi AWS19
Provide first aid HLTAID003 WG732
Prepare Indian pickles and chutneys AWS12
Prepare and present sandwiches AWS08
Handle and serve cheese AWR95
Identify hazards, assess and control safety risks AWQ16
Provide service to customers AWQ68
Prepare Asian salads AWS26
Prepare Japanese cooked dishes AWS21

North Metropolitan TAFE is committed to ensuring that all international students have an enjoyable experience studying in Australia. Students are supported by a dedicated International Centre team who provide personal counselling, course advice, student support and many other services.

Fees, applications and enrolments for International Students are different to those for local students. International students must be enrolled in full time study on campus. For more information about courses, enrolment and course fees for international students:

TAFE International Western Australia,
Department of Training and Workforce Development - Customer Service Centre
Level 7, 3 Forrest Place, Perth WA 6000
Tel: +61 8 9218 2100
Fax: +61 8 9218 2160
Email: study.tiwa@dtwd.wa.gov.au
Web: www.tafeinternational.wa.edu.au

or

International Centre
North Metropolitan TAFE
30 Aberdeen Street, Northbridge, Western Australia, 6003
Tel: +61 8 94271873
Fax: +61 8 9427 1992
Email: internationalstudy@nmtafe.wa.edu.au
Web: northmetrotafe.wa.edu.au

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Part time enrolments are usually done in late January and mid June each year while online and continuous enrolment courses normally have enrolments available at any time, for help enrolling or for more information:

call: 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

Entrance Requirements

School Leaver Non-School Leaver AQF
OLNA or NAPLAN 9 Band 8 C Grades in Year 10 English and Maths or equivalent Certificate I or Certificate II

 

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Page last updated April 28, 2017