Enquire Now Start a new career
Enquire Now Start a new career

SIT30813 Certificate III in Commercial Cookery in Brisbane and Melbourne

Introduction to Our Commercial Cookery Course

This Certificate III is delivered in a flexible learning environment of off the job and on the job training allowing students to study and work at the same time. Students study 3 days a week at our on campus Commercial Kitchens and classrooms. Our students are given a realistic learning environment to learn their trade whilst being supervised by Academia's experienced trainers within our on campus commercial kitchens. This is supplemented by work placement in the industry kitchens of our hotel Partners, such as the Langham Hotel, The Westin, Park Hyatt Melbourne, RACV Club, or The Sheraton.

Students of this course can seek employment in a commercial kitchen as a cook or commis chef in a variety of hospitality establishments, restaurants, airlines, catering, hotels, cafe's, bistro's, hospitals and any large workplace that caters for its staff and customers.

Students that complete this qualification open a pathway to a Certificate IV in the same discipline.

Course Recognition

Course Code: SIT30813
Course Name: Certificate III in Commercial Cookery
CRICOS Code: 080878E
CRICOS Duration: 50 Weeks registered on CRICOS, including tuition and course breaks
Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen.
Course Delivery Location: Melbourne Campus (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Units of competency for this Certificate III

Unit Code
Unit Description
BSBSUS201A
Participate in environmentally sustainable work practices
BSBWOR203B
Work effectively with others
HLTAID003
Provide first aid
SITHCCC101
Use food preparation equipment
SITHCCC201
Produce dishes using basic methods of cookery
SITHCCC202
Produce appetisers and salads
SITHCCC203
Produce stocks, sauces and soups
SITHCCC204
Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301
Produce poultry dishes
SITHCCC302
Produce seafood dishes
SITHCCC303
Produce meat dishes
Unit Code
Unit Description
SITHCCC307
Prepare food to meet special dietary requirements
SITHCCC308
Produce cakes, pastries and breads
SITHCCC309
Work effectively as a cook
SITHKOP101
Clean kitchen premises and equipment
SITHKOP302
Plan and cost basic menus
SITHKOP402
Develop menus for special dietary requirements
SITHPAT306
Produce desserts
SITXCOM401
Manage conflict
SITXFSA101
Use hygienic practices for food safety
SITXFSA201
Participate in safe food handling practices
SITXHRM301
Coach others in job skills
Unit Code
Unit Description
SITXHRM401
Roster staff
SITXINV202
Maintain the quality of perishable supplies
SITXWHS101
Participate in safe work practices
* This unit is delivered by Educational Emergency First Aid, RTO 7078, whom specialise in delivering First Aid courses. The training is delivered in an Academia training room, using Educational Emergency First Aid equipment and trainer(s). Educational Emergency First Aid will issue a Statement of Attainment for this unit within 10 days of completion, with a copy to Academia. Upon receiving the Statement of Attainment, credit will be given by Academia as part of the Certificate being studied at Academia (Certificate III and IV in Commercial Cookery, Certificate III in Patisserie and Certificate IV in Patisserie.)

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.

Pathways

After the successful completion of this course you can entry to

Study, Assessment Methods and Facilities

  1. This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  2. Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Hospitality Management Courses & Pathway Options