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SIT30813 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).
 

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
  • 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.


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:

  • SITXFSA101  Use hygienic practices for food safety
  • SITXFSA201  Participate in safe food handling practices
  • SITHKOP101  Clean kitchen premises and equipment
  • SITXINV202  Maintain the quality of perishable supplies
  • SITXHRM301  Coach others in job skills
  • BSBWOR203B  Work effectively with others
  • BSBSUS201A Participate in environmentally sustainable work practices
  • SITXWHS101  Participate in safe work practices 
  • SITHKOP302  Plan and cost basic menus
  • SITXCCS303 Provide service to customers
  • SITHCCC101  Use food preparation equipment
  • HLTAID003 Provide first aid
  • SITHCCC201  Produce dishes using basic methods of cookery
  • SITHCCC203  Produce stocks, sauces and soups
  • SITHCCC202  Produce appetisers and salads
  • SITHCCC102 Prepare simple dishes
  • SITHCCC204  Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC301  Produce poultry dishes
  • SITHCCC303  Produce meat dishes
  • SITHCCC302  Produce seafood dishes
  • SITHCCC307  Prepare food to meet special dietary requirements
  • SITHCCC304 Produce and serve food for buffets
  • SITHCCC308  Produce cakes, pastries and breads 
  • SITHPAT306  Produce desserts
  • SITHCCC309  Work effectively as a cook

Cost

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

Intakes

January, March, May, August, October

Entry Requirements

Completion of Australian Year 10 or equivalent

Further Studies

On completion of the Certificate III in Commercial Cookery, students may pursue a Certificate IV in Commercial Cookery at Stanley College or other Government Registered education institutions.

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

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