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.

Entrance Requirements

Study pathway

Job opportunities

Entrance Requirements
Study pathway
Job opportunities

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

Delivery location, important dates and study options

Overview

Fees and charges

Units

How to apply

Important information

Overview

Course Overview

Where Joondalup (Kendrew Crescent)
Duration

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

HowApprenticeship
Full-Time
Part-Time
WhenWas available Semester 2, 2017
Available Semester 1, 2018
Fees and charges

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

Local full time students

View our 2017 Indicative Fees list 

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.

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.

Units

Apprenticeship courses can only be studied when you are employed as an apprentice.

Electives may change depending on the skills required by the employer.

Stage 1
Unit Title National ID Unit of Study
Clean kitchen premises and equipmentSITHKOP001AWR41
Maintain the quality of perishable itemsSITXINV002AWQ38
Participate in environmentally sustainable work practicesBSBSUS201AUK77
Participate in safe work practicesSITXWHS001AWQ17
Prepare dishes using basic methods of cookerySITHCCC005AWS07
Prepare stocks, sauces and soupsSITHCCC007AWS05
Source and use information on the hospitality industrySITHIND002AWR47
Use food preparation equipmentSITHCCC001AWS11
Use hygienic practices for food safetySITXFSA001AWQ50
Work effectively with othersBSBWOR203AUH64
Stage 2
Unit Title National ID Unit of Study
Prepare appetisers and saladsSITHCCC006AWS06
Prepare meat dishesSITHCCC014AWS01
Prepare poultry dishesSITHCCC012AWS00
Prepare vegetable, fruit, eggs and farinaceous dishesSITHCCC008AWS03
Stage 3
Unit Title National ID Unit of Study
Prepare seafood dishesSITHCCC013AWR99
Produce cakes, pastries and breadsSITHCCC019AWR93
Produce dessertsSITHPAT006AWR33
Stage 4
Unit Title National ID Unit of Study
Participate in safe food handling practicesSITXFSA002AWQ48
Plan and cost basic menusSITHKOP002AWR44
Prepare food to meet special dietary requirementsSITHCCC018AWR94
Prepare specialised food itemsSITHCCC021AWR92
Produce cook-chill and cook-freeze foodsSITHCCC009AWS04
Stage 5
Unit Title National ID Unit of Study
Coach others in job skillsSITXHRM001AWQ45
Use cookery skills effectivelySITHCCC011AWS02
Work effectively as a cookSITHCCC020AWR90
How to apply
Important information
Enquire now
Call us
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Course enquiry

Please note: This form is only for course enquiries. If you would like to apply or require further application information, please visit our Apply and Enrol page.

To study full-time in 2018 you can apply now through tasonline.tafe.wa.edu.au.

For information about applying to study in other ways, including part-time, work based and online, please visit our Apply and Enrol page.

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.

Entrance Requirements

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

To study full-time in 2018 you can apply now through tasonline.tafe.wa.edu.au.

For information about applying to study in other ways, including part-time, work based and online, please visit our Apply and Enrol page.

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.

Entrance Requirements

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

Links

Page last updated October 18, 2017