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.
Study Units
25 Units
– 20 Core units
– 5 Elective Units
Campus
The Culinary Academy
Noosa Campus
Intake Dates
2024: 9 Sep
2025: 13 Jan, 12 May, 8 Sep
2026: 12 Jan, 11 May, 7 Sep.
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.
“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 Elective Units
SITHASC021*
Prepare Asian appetisers and snacks
SITHASC023*
Prepare Asian sauces, dips and accompaniments
SITHCCC039*
Produce pâtés and terrines
SITHCCC026*
Package Prepared foodstuffs
SITHASC027*
Prepare Asian cooked dishes
package your courses!
Rating
The the nicest, friendly service on the coast . The food outstanding. We are so lucky to have this in the junction. Love going back , when ever I can get in with my friends. Cheers 🥂
The service at the Culinary Academy is excellent! The staff is polite, attentive, responsive and gave our group a wonderful and delicious eating indulgence. The flavours were divine, meat tender and all three courses so beautifully plated and delightful. Our group already planning our next culinary experience!
Thank you Cally and the whole team in the kitchen, behind the bar and on the floor under the watchful eyes of Catarina and Phillip for a delicious meal with great service at terrific value. Can’t wait to come back for lunch!
We had a wonderful lunch. The training staff were attentive, professional and courteous, particularly our waiter, Hassan. The food was not only delicious, but beautifully plated. Thank you so much for a special lunch and good luck with your careers in the hospitality industry.
A delightful experience at lunch, presentation of all dishes exceptional. Look forward to our next visit.
