CRICOS Code: 093951E
Duration: 52 weeks
Delivery Location:
Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
Practical: Parravilla Function Lounge 42 Campbell Street, Parramatta 2150
Entry Requirements
- Minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
In addition,
- Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Should have basic computer and MS Office skills (Word, Excel and Power Point)
Course Description
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Target Groups
International students over the age of 18 who wish to enter the hospitality industry as a cook.
Recommended Pathways
- Pathways into the qualification
Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.
- Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.
- Employment pathways from the Qualification
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – cook
Delivery
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Work Placement
Students must complete minimum of 60 sessions (300 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.
Assessments
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Course Structure
|
Core Units |
SITXWHS001 Participate in safe work practices 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 |
|
Elective Units |
SITHKOP005 Coordinate cooking operations SITXCCS006 Provide service to customers SITXCOM002 Show social and cultural sensitivity SITXWHS002 Identify hazards, assess and control safety risks |
Fees
Please refer to the Course Fee table