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SIT30813 Certificate III in Commercial Cookery

CRICOS Course Code 084472F

Course Duration

Study Certificate iii in Commercial Cookery This course is delivered over 40 weeks + up to 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 roles:

  • 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 a minimum of 200 hours/10 weeks. During work-based training, students will be able to obtain practical skills and experience in real workplace settings. This will assist students to be job-ready at graduation.

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.

Entry Requirements

Course Content

Students must successfully complete the following units:

  • BSBSUS201A Participate in environmentally sustainable work practices
  • BSBWOR203B Work effectively with others
  • HLTAID003 Provide first aid
  • SITHCCC101 Use food preparation equipment
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC202 Produce appetisers and salads
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC301 Produce poultry dishes
  • SITHCCC302 Produce seafood dishes
  • SITHCCC303 Produce meat dishes
  • SITHCCC307 Prepare food to meet special dietary requirements
  • SITHCCC308 Produce cakes, pastries and breads
  • SITHCCC309 Work effectively as a cook
  • SITHKOP101 Clean kitchen premises and equipment
  • SITHKOP302 Plan and cost basic menus
  • SITHPAT306 Produce desserts
  • SITXFSA101 Use hygienic practices for food safety
  • SITXFSA201 Participate in safe food handling practices
  • SITXHRM301 Coach others in job skills
  • SITXINV202 Maintain the quality of perishable items
  • SITXWHS101 Participate in safe work practices
  • SITXCCS303 Provide service to customers
  • SITHCCC304 Produce and serve food for buffets
  • SITXINV201 Receive and store stock

Cost

Tuition Fee:   $10,900             
Material Fee:  $1,100*

Easy payment plans available.
*The material fee includes books and handouts

Other Expenses

For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here.

Intakes

Jan, Mar, May, Aug

Further Studies

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

Please familiarise yourself with Stanley College’s Refund and Cancellation Policy and Procedure.

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

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