CRICOS Code: 111256H
Duration: 52 weeks
Delivery Location:
Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
Practical: 203A, 118 Church Street Parramatta (B1 Tower Level 2) NSW
Entry Requirements
- Minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- From 5.5 IELTS or equivalent to 6.0 IELTS or 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 |
SITXWHS005 Participate in safe work practices BSBSUS211 Participate in environmentally sustainable work practices BSBTWK201 Work effectively with others 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, egg and farinaceous dishes SITHCCC035 Prepare poultry dishes SITHCCC037 Prepare seafood dishes SITHCCC036 Prepare meat dishes SITHCCC042 Prepare food to meet special dietary requirements SITHCCC041 Produce cakes, pastries and breads SITHCCC043 Work effectively as a cook SITHKOP009 Clean kitchen premises and equipment SITHKOP010 Plan and cost basic menus SITHPAT016 Produce desserts SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXHRM007 Coach others in job skills SITXINV006 Maintain the quality of perishable items |
|
Elective Units |
SITHKOP013 Coordinate cooking operations SITXCCS014 Provide service to customers SITXCOM007 Show social and cultural sensitivity SITXWHS006 Identify hazards, assess and control safety risks |
Fees and Intake Dates
For fees and intake dates please click here for more info.