CERTIFICATE III IN COMMERCIAL COOKERY

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <p>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.</p> <p>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.</p> </div></div></div>

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How to apply <p>Visit our <a href="/node/130594" target="_self">Apply and Enrol </a>page to find out how to apply for<strong> full-time, part-time or online courses.</strong></p> <p><strong>International students </strong>please view your application process <a href="http://tafeinternational.wa.edu.au/application-process" target="_self">here</a>.</p> <p>For <strong>apprenticeships</strong> and <strong>traineeships</strong>, you must be employed in a training contract by an appropriate organisation to study.</p> <p>For all other enquiries please call us on 1300 300 822 or email: <a href="mailto:enquiry@nmtafe.wa.edu.au">enquiry@nmtafe.wa.edu.au</a></p>

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Units <p><p>Apprenticeship courses can only be studied when you are employed as an apprentice.</p> <p>Electives may change depending on the skills required by the employer.</p> <p>The following list of units make up a typical apprentice training program.</p></p><b>Stage 1</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Clean kitchen premises and equipment</td><td>SITHKOP001</td><td>AWR41</td></tr> <tr><td>Maintain the quality of perishable items</td><td>SITXINV002</td><td>AWQ38</td></tr> <tr><td>Participate in environmentally sustainable work practices</td><td>BSBSUS201</td><td>AUK77</td></tr> <tr><td>Participate in safe work practices</td><td>SITXWHS001</td><td>AWQ17</td></tr> <tr><td>Prepare dishes using basic methods of cookery</td><td>SITHCCC005</td><td>AWS07</td></tr> <tr><td>Prepare stocks, sauces and soups</td><td>SITHCCC007</td><td>AWS05</td></tr> <tr><td>Source and use information on the hospitality industry</td><td>SITHIND002</td><td>AWR47</td></tr> <tr><td>Use food preparation equipment</td><td>SITHCCC001</td><td>AWS11</td></tr> <tr><td>Use hygienic practices for food safety</td><td>SITXFSA001</td><td>AWQ50</td></tr> <tr><td>Work effectively with others</td><td>BSBWOR203</td><td>AUH64</td></tr> </table><b>Stage 2</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare appetisers and salads</td><td>SITHCCC006</td><td>AWS06</td></tr> <tr><td>Prepare meat dishes</td><td>SITHCCC014</td><td>AWS01</td></tr> <tr><td>Prepare poultry dishes</td><td>SITHCCC012</td><td>AWS00</td></tr> <tr><td>Prepare vegetable, fruit, eggs and farinaceous dishes</td><td>SITHCCC008</td><td>AWS03</td></tr> </table><b>Stage 3</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare seafood dishes</td><td>SITHCCC013</td><td>AWR99</td></tr> <tr><td>Produce cakes, pastries and breads</td><td>SITHCCC019</td><td>AWR93</td></tr> <tr><td>Produce desserts</td><td>SITHPAT006</td><td>AWR33</td></tr> </table><b>Stage 4</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Participate in safe food handling practices</td><td>SITXFSA002</td><td>AWQ48</td></tr> <tr><td>Plan and cost basic menus</td><td>SITHKOP002</td><td>AWR44</td></tr> <tr><td>Prepare food to meet special dietary requirements</td><td>SITHCCC018</td><td>AWR94</td></tr> <tr><td>Prepare specialised food items</td><td>SITHCCC021</td><td>AWR92</td></tr> <tr><td>Produce cook-chill and cook-freeze foods</td><td>SITHCCC009</td><td>AWS04</td></tr> </table><b>Stage 5</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Coach others in job skills</td><td>SITXHRM001</td><td>AWQ45</td></tr> <tr><td>Use cookery skills effectively</td><td>SITHCCC011</td><td>AWS02</td></tr> <tr><td>Work effectively as a cook</td><td>SITHCCC020</td><td>AWR90</td></tr> </table>

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