Certificate III in Commercial Cookery

SIT30816

12 months

Apprenticeship

On the Job

Do you have the dream to follow in the footsteps of Matt Moran, Jamie Oliver, or Nigella Lawson? Do you have a passion for food and a knack for cooking with a bit of creative flair?

Taking steps to becoming a chef in our modern world of dining is not only a way to express your passion through food, but is an enjoyable and dynamic career path. Australia is a leisure destination, and where the tourism industry is strong, so too is the demand for Cooks.

The Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles. Embrace this rewarding occupation and use it as an outlet for personal touches and creativity through the use of food.

COURSE DURATION/ METHOD OF DELIVERY

The Certificate III in Commercial Cookery is delivered over 12 months. Trainers will deliver training on the job with regular workplace visits.

USER CHOICE (APPRENTICESHIP AND TRAINEESHIP FUNDING)

The User Choice program provides a public funding contribution towards the cost of training for eligible Queensland apprentices and trainees.

Aurora Training Institute is a Pre-Qualified Supplier under this program for the delivery of this Certificate III qualification as an apprenticeship pathway for new and existing employees.

The Co-Contribution Fee under the User Choice program is dependent on the elective choice. Fees are paid at a rate of $1.60 per nominal hour. This fee represents the total cost to the student to enrol, undertake training and be awarded the qualification. Click here for more information.

COURSE REQUIREMENTS

To achieve a Certificate III in Commercial Cookery, 25 units must be completed including all 21 core units and 4 elective units.

Core Units
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment *
SITHCCC005 Prepare dishes using basic methods of cookery *
SITHCCC006 Prepare appetisers and salads *
SITHCCC007 Prepare stocks, sauces and soups *
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012 Prepare poultry dishes *
SITHCCC013 Prepare seafood dishes *
SITHCCC014 Prepare meat dishes *
SITHCCC018 Prepare food to meet special dietary requirements *
SITHCCC019 Produce cakes, pastries and breads *
SITHCCC020 Work effectively as a cook *
SITHKOP001 Clean kitchen premises and equipment *
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts *
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items *
SITXWHS001 Participate in safe work practices
Elective Units
SITHCCC002 Prepare and present simple dishes *
SITHCCC003 Prepare and present sandwiches *
SITHIND002 Source and use information on the hospitality industry
SITHPAT008 Produce chocolate confectionary *
SITXCCS006 Provide service to customers
SITXINV001 Receive and store stock

* Prerequisite is SITXFSA001 Use hygienic practices for food safety

CAREER OPPORTUNITIES

Qualified Cook

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