SIT30807 - Certificate III in Hospitality (Commercial Cookery)
Course Objectives
The nationally recognised SIT30807 — Certificate III in Hospitality (Commercial Cookery) course reflects the role of a qualified cook. Participants in this course will develop practical skills and associated knowledge required for employment as a cook in a hospitality establishment or retail outlet.
This course aims to provide:
- Training and skills development in Commercial Cookery and kitchen operations;
- Training that incorporates the following key competencies — collecting, analyzing and organising information; planning and organizing; working with others; using mathematical ideas and techniques; solving problems and using technology;
- A specific overview of Commercial Cookery methods and preparation of food;
- Basic and advanced skills and knowledge for entry to and operation within the hospitality industry;
- Interpersonal skills essential for a successful career in the hospitality industry.
Career Opportunities
Cookery is the life force of the hospitality industry and an incredibly creative and rewarding occupation. Employment opportunities include working in hotels, motels, restaurants, casinos, clubs and cafes, food processing companies, aeroplane catering, staff restaurants and cafeterias, hospitals, food services and catering companies as a cook or as a chef. Our courses are designed to prepare both apprentices and full time students for a career in commercial cookery. With our help you'll develop the fundamental skills and knowledge required for professional cooking and kitchen management.
Course Content / Structure
This course comprises 26 compulsory units and 3 elective units which make up the total of 29 units required for your SIT30807 — Certificate III in Hospitality (Commercial Cookery).
The elective unit selected will be based on advice from the local professional bodies, individual employers and relevance to your current job.
| Code | Module Name |
|---|---|
| SITHCCC001A | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC003A | Receive and store kitcken supplies |
| SITHCCC004A | Clean and maintain kitchen premises |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC010A | Select, prepare and cook poultry |
| SITHCCC011A | Select, prepare and cook seafood |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITHCCC016A | Develop cost-effective menus |
| SITHCCC027A | Prepare, cook and serve food for food service |
| SITHCCC028A | Prepare, cook and serve food for menus |
| SITHCCC029A | Prepare foods according to dietary and cultural needs |
| SITHIND001A | Develop and update hospitality industry knowledge |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXCOM003A | Deal with conflict situations |
| SITXFSA001A | Implement food safety procedures |
| SITXHRM001A | Coach others in job skills |
| SITXOHS001A | Follow health, safety and security procedures |
| SITXOHS002A | Follow workplace hygiene procedures |
| HLTFA301B | Apply First Aid |
| SITHASC001A* | Use basic Asian Methods of cookery |
| SITHCCC007A* | Prepare sandwiches |
| SITHCCC032A* | Apply cook-chill production processes |
Entry Requirements
There are no prerequisites for this qualification.
Course Delivery Options
This course is delivered in the workplace at our purpose built commercial kitchen and restaurant cafe. Students have the opportunity to attend to visiting customers and other students. Students will complete assessment books and assessments on line.
Assessment
Assessment is competency based and can include written papers, classroom activities, verbal presentations and the demonstration of work-based competencies.
Qualification
As part of the Australian Qualifications Framework this program is nationally recognised. On successful completion students will be awarded the Certificate III in Hospitality (Commercial Cookery).
Further Study
Certificate IV, Diploma and Advanced Diploma of Hospitality.
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