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SIT30816 Certificate III in Commercial Cookery

Course Duration

This course is delivered over 40 weeks + 12 weeks of holidays.

Classes are rostered for 2½ days per week (20 hours per week).

Weekday and weekend classes available.
 

Career Opportunities

This qualification suits students seeking employment in the following job role:

  • Cook

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning.
  • Practical training and assessment at Kalao Restaurant’s kitchen and other practical training venues
  • Work-based training

Work-based Training

This course includes work-based training of 200 hours over a period of 10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by Stanley College’s Employment Liaison Officers, into workplaces approved by Stanley College.


Employment Services

Stanley College has a strong network of employers waiting to hire our graduates. Students will have access to employment assistance services including advice and tips on resume preparation, coaching on interview techniques and assistance in finding employment.

Recognition of Previous Studies or Work Experience

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Government Funding

Local students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.

Course Content

Students must successfully complete the following units:

  • BSBSUS201 Participate in environmentally sustainable work practice
  • BSBWOR203 Work effectively with others
  • HLTAID003 Provide first aid
  • 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
  • SITHCCC015 Produce and serve food for buffets
  • SITXINV001 Receive and store stock
  • SITXCCS006 Provide service to customers

Cost

Tuition Fee: $10,900
Easy payment plans available.

Intakes

Jan, Mar, May, Aug

Entry Requirements

Completion of Australian Year 10 or equivalent

Further Studies

On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue a SIT40516 Certificate IV in Commercial Cookery and/or SIT50416 Diploma of Hospitality Management (Commercial Cookery pathway) at Stanley College or other education institutions.

To apply, click here to fill in our application form.

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