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
Sample Study Plan >
Campus
The Culinary Academy
Noosa Campus
See Map >
Intake Dates
2023: 6 Mar, 15 May, 11 Sep
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan.
Tuition Fee
$7,000
+ 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
- Cafe Cook
- Club Cook
- Caterer Cook
Entry Requirement
- Completion of Grade 10, Upper-intermediate level of English or IELTS 5.0 with no less than 4.5 in any band.
- Access to a laptop or tablet for home and classroom use.
- Have access to a stable internet connection.
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 – 5th Payment (Due date: Week 5/16/27/38)
$1,500 X4
Tuition
Timetable
Mondays – Wednesdays
9:00 am – 4:30 pm
On-Campus Training
Thursdays
Online Self-study
On-campus training is required from Monday – Wednesday.
From week 1 to week 4, You will be learning theory and from week 5,
There will be restaurant shift (lunch/dinner) depending on level and availability.
Thursdays are scheduled for online self-study via our LMS ‘Canvas’.
“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 pates and terrines
SITHPAT014*
Produce yeast-based bakery products
SITHCCC025*
Prepare and present sandwiches
