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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
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.
NOTE up to date fees will be available shortly. Please return to this page or contact us for details

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.

Core Units

Unit Title National ID Unit of Study
Clean kitchen premises and equipment SITHKOP001 AWR41
Coach others in job skills SITXHRM001 AWQ45
Maintain the quality of perishable items SITXINV002 AWQ38
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Participate in safe food handling practices SITXFSA002 AWQ48
Participate in safe work practices SITXWHS001 AWQ17
Plan and cost basic menus SITHKOP002 AWR44
Prepare appetisers and salads SITHCCC006 AWS06
Prepare dishes using basic methods of cookery SITHCCC005 AWS07
Prepare food to meet special dietary requirements SITHCCC018 AWR94
Prepare meat dishes SITHCCC014 AWS01
Prepare poultry dishes SITHCCC012 AWS00
Prepare seafood dishes SITHCCC013 AWR99
Prepare stocks, sauces and soups SITHCCC007 AWS05
Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008 AWS03
Produce cakes, pastries and breads SITHCCC019 AWR93
Produce desserts SITHPAT006 AWR33
Use food preparation equipment SITHCCC001 AWS11
Use hygienic practices for food safety SITXFSA001 AWQ50
Work effectively as a cook SITHCCC020 AWR90
Work effectively with others BSBWOR203 AUH64

Elective Units

Unit Title National ID Unit of Study
Prepare specialised food items SITHCCC021 AWR92
Produce cook-chill and cook-freeze foods SITHCCC009 AWS04
Source and use information on the hospitality industry SITHIND002 AWR47
Use cookery skills effectively SITHCCC011 AWS02

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 June 26, 2017