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SIT30807 Certificate III In Hospitality (Commercial Cookery)

CRICOS Course Code: NSW 067393B, VIC 067993M, QLD 067893D

This qualification provides students with extensive training in commercial food preparation, preparing the student for the role of a professional cook or chef.

Duration

50 weeks (CRICOS Duration 62 weeks)

Work Based Training

300 hours of work based training is provided as part of this course. This work based training will be conducted off campus with our industry partners in the same state as your course.

Locations

Brisbane, Melbourne and Sydney

Course structure

Stage 1

Unit Code Unit of Competency
SITXOHS002A Follow workplace hygiene procedures
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC006A Prepare appetisers and salads
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001A Follow health, safety and security procedures
HLTFA301B Apply first aid
   

Stage 2

Unit Code Unit of Competency
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC016A Develop cost effective menus
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC011A Select, prepare and cook seafood
SITXFSA001A
 Implement food safety procedures
SITHCC010A
 Select, prepare and cook poultry


   

Stage 3

Unit Code Unit of Competency
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC027A Prepare, cook and serve food for food service
SITHCCC028A Prepare, cook and serve food for menus
 Work Placement
   

Stage 4

Unit Code Unit of Competency
SITHCCC028A Prepare, cook and serve food for menus
 Work Placement
   

Stage 5

Unit Code Unit of Competency
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC015A Plan and prepare food for buffets
SITXCCS002A Provide quality customer service
SITXINV001A Receive and store stock
SITXHRM001A
 Coach others in job skills
SITXCOM003A Deal with conflict situations
SITHIND001A

Develop and update hospitality industry knowledge

Please note: Animal products are used in the delivery of this course.

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery methods

This course includes a variety of delivery methods:

  • Demonstrations
  • Classroom Instructions
  • Practical Activity in a Commercial Workplace
  • Group Work
  • Practical Tasks
  • Projects or Case Studies
  • Guest speakers
  • One-to-one mentoring
  • Debates
  • Work based research tasks
  • Workshops
  • Computer based tasks

Equipment and Uniform

Cost of uniform and tool kit ranges from A$400 to A$500.

The Next Step

Upon successfully completion of this qualification, students will be eligible to apply for entry into the Certificate IV in Hospitality (Commercial Cookery) program.

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