Certificate III in Commercial Cookery | Stanley College

Be part of a fast growing industry. Acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. Learn about the organisation, preparation and presentation of food. Be trained in the different methods of cookery. Learn about workplace hygiene, first aid and health, safety and security procedures. Gain the knowledge to develop cost-effective menus and develop the skills to prepare foods according to dietary and cultural needs.

Course Duration

This course is delivered over 52 weeks (including 12 weeks of holidays). Classes are rostered for 2½ days per week + self-study component. Weekday classes available. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.

Study Modes

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment is completed in commercial kitchens, including Perth Convention and Exhibition Centre (PCEC) and Stanley College’s The Culinary Workshop.
  • Work-Based Training

Course Content

Students must successfully complete the following units:

  • BSBSUS201 Participate in environmentally sustainable work practices
  • 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

Work-based Training

This course contains work-based training of 200 scheduled course contact hours over a period of 10 weeks. During work-based training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready# at graduation. Stanley College has entered into work-based training agreements with a number of employers.

All work-based training placements are organised by Stanley College’s Employment Liaison Team in consultation with students. Click this link, Work-Based Training Employers, to view a list of approved Work-Based Training Employers. Note, the list is subject to updates and may vary from time to time.

*completing a course at Stanley College, does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for more information.

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

Course Entry Requirements

Academic

  • Completion of Australian Year 10 or equivalent

English Proficiency
Intermediate Level of English
OR
IELTS Test Score of 5.0
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 58
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 490
  • TOEIC 500

Course Prerequisite Requirements

No prerequisite entry requirements exist for this course.

Cost

Tuition Fee: $10,900
Materials Fee:$1,100(toolkit/uniform)*

Easy payment plans available.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.

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

Funding is available under the Jobs and Skills WA Program:

Concession Course Fee^:$394.56

For more information on Funded Courses including Entry Requirements, click here
^Student Tuition Fees – The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as Student service and resource fees. Prices quoted are calculated at the concession rate unless otherwise specified. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2020.

Career Opportunities

This qualification suits students seeking a career in the following job role:

  • Cook

Recognition of Prior Learning

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.

Intake Dates

2020

  • 6 Jan
  • 16 March
  • 25 May
  • 3 Aug
  • 5 Oct

Further Studies

On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue the SIT40516 Certificate IV in Commercial Cookery at Stanley College or other CRICOS registered training organisations.

This course is delivered over 52 weeks (including 12 weeks of holidays). Classes are rostered for 2½ days per week + self-study component. Weekday classes available. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week.

The delivery methods for this course include:

  • Face-to-face classroom-based learning
  • Practical training and assessment is completed in commercial kitchens, including Perth Convention and Exhibition Centre (PCEC) and Stanley College’s The Culinary Workshop.
  • Work-Based Training

Students must successfully complete the following units:

  • BSBSUS201 Participate in environmentally sustainable work practices
  • 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

This course contains work-based training of 200 scheduled course contact hours over a period of 10 weeks. During work-based training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready# at graduation. Stanley College has entered into work-based training agreements with a number of employers.

All work-based training placements are organised by Stanley College’s Employment Liaison Team in consultation with students. Click this link, Work-Based Training Employers, to view a list of approved Work-Based Training Employers. Note, the list is subject to updates and may vary from time to time.

*completing a course at Stanley College, does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for more information.

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

Academic

  • Completion of Australian Year 10 or equivalent

English Proficiency
Intermediate Level of English
OR
IELTS Test Score of 5.0
OR
Other recognised English Language tests such as:

  • TOEFL iBT Test Score of 58
  • PTE Academic Test Score of 36
  • Cambridge English: FCE
  • OET Pass Grade
  • TOEFL PBT Test Score of 490
  • TOEIC 500

No prerequisite entry requirements exist for this course.

Tuition Fee: $10,900
Materials Fee:$1,100(toolkit/uniform)*

Easy payment plans available.

*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.

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

Funding is available under the Jobs and Skills WA Program:

Concession Course Fee^:$394.56

For more information on Funded Courses including Entry Requirements, click here
^Student Tuition Fees – The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as Student service and resource fees. Prices quoted are calculated at the concession rate unless otherwise specified. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2020.

This qualification suits students seeking a career in the following job role:

  • Cook

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.

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

2020

  • 6 Jan
  • 16 March
  • 25 May
  • 3 Aug
  • 5 Oct

On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue the SIT40516 Certificate IV in Commercial Cookery at Stanley College or other CRICOS registered training organisations.

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