SIT30821 / CRICOS 111266F

Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery has been designed to respond to the skills needed for entry into the booming hospitality and cookery industry. This qualification reflects the role of cooks who use a wide range of skills and sound knowledge of kitchen operations to prepare food and menu items.

Using discretion and judgement, Culinary Academy students are taught to work with independence and under limited supervision using plans, policies and procedures to guide work activities.

Achieving this qualification will contribute to recognition as a trade cook and will provide a pathway to work as a cook in organisations such as restaurants, hotels, clubs and cafes.

Working closely with industry leaders, Culinary Academy students are provided real-world experience through the operation of Culinary Noosa, our open-to-the-public training restaurant.

Duration

52 weeks
– Tuition: 47 weeks
– Holidays: 5 weeks

Academic Calendar >

Study Units

25 Units
– 20 Core units
– 5 Elective Units

Campus

The Culinary Academy
Noosa Campus

Intake Dates

2024: 15 Jan, 13 May, 9 Sep

2025: 13 Jan, 12 May, 8 Sep

2026: 12 Jan.

Tuition Fee

$10,000
+ Admissions Fee: $250
+ Industry Pack: $1,500

Learning Outcomes

  • Learn the skills and knowledge to become a commercial cook.
  • Use initiative and judgement to use plans, policies and procedures to guide work activities.

Career Pathways

  • Restaurant Cook
  • Hotel Cook
  • Pub Cook
  • Café Cook
  • Club Cook
  • Caterer Cook

Entry Requirements

  • Year 12 (High School Certificate) or equivalent, Upper-intermediate level of English or IELTS 5.5 with no less than 5.0 in any band.
  • Access to a laptop or tablet for home and classroom use.
  • Must have access to a stable internet connection, Word, Excel and pdf reader.

Payment Plan

*Industry pack needs to be paid prior to course commencement and is one-off when you package courses.

1st Payment (Due date: Offer date)

$250

Admission Fee

+

$1,000

Tuition

+

$1,500

Industry Pack

2nd – 7th Payment

(Due date: Week 5/12/19/26/33/40)

$1,500 X6

Tuition

Timetable*

MON – TUE – WED

or

WED – THU – FRI

9:00 am – 4:30 pm

On-Campus Training & Self-study

*Students will be required throughout their course to attend dinner shifts on some Mondays.

Andrew

“My favourite part of the course is running the Noosa Culinary restaurant by our own.
You really get that ‘real chef experience’ from the week 5 till you graduate.”

Andrew

Certificate 3 in Commercial Cookery Student

Study Units

*Note: Units marked with an *asterisk include one or more prerequisite units of competency.

20 Core units

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP009*

Clean kitchen premises and equipment

SITHKOP010

Plan and cost recipes

SITHPAT016*

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

5 Effective Units

SITXCCS014

Provide service to customers

SITHCCC040*

Prepare and serve cheese

SITHCCC039*

Produce pâtés and terrine’s

SITHPAT014*

Produce yeast-based bakery products

SITHCCC025*

Prepare and present sandwiches

package your courses!