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SIT30816 Certificate III in Commercial Cookery

Become a qualified Chef and turn your passion into a career. The nationally accredited Certificate III in Cookery is designed to set you up for success as a certified Chef or Cook in the hospitality industry. We build and develop your skills to operate in a commercial kitchen, equip you with the right culinary knowledge to professionally produce delicious meals and foods and be job ready after completing the course.

Learn new skills, develop your passion, grow your talent, achieve your goals and grow your career as a professional chef here at The Culinary School.

Nationally recognized qualification being issued from partnering RT0.  

SIT30816 Certificate III in Commercial Cookery

$1,780.00

or 4 fortnightly payments of $445.00 with Afterpay More info

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Description

Become a qualified Chef and turn your passion into a career. The nationally accredited Certificate III in Cookery is designed to set you up for success as a certified Chef or Cook in the hospitality industry. We build and develop your skills to operate in a commercial kitchen, equip you with the right culinary knowledge to professionally produce delicious meals and foods and be job ready after completing the course.

Learn new skills, develop your passion, grow your talent, achieve your goals and grow your career as a professional chef here at The Culinary School.

Nationally recognized qualification being issued from partnering RT0.

Course Duration

One term, 10 weeks

1 day a week / 2hr session

Intakes

First intake February 22nd 2022

Term 2 Begin April 8th 2022

Cost

Tuition Fee: $1500 per term

Enrollment fee: $60

Uniform: $220

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    Two terms, 20 weeks

    Term 1 Begin January 31st 2022

    Tuition Fee: $1500 per term

    Enrollment fee: $60

    Uniform: $220

    Unit Code

    Unit Description

    Result

    BSBSUS201

    Participate in environmentally sustainable work practices

    Competent

    BSBWOR203

    Work effectively with others

    Competent

    SITHCCC001

    Use food preparation equipment

    Competent

    SITHCCC005

    Prepare dishes using basic methods of cookery

    Competent

    SITHCCC005

    Prepare appetisers and salads

    Competent

    SITHCCC006

    Prepare stocks, sauces and soups

    Competent

    SITHCCC007

    Prepare vegetable, fruit, egg and farinaceous dishes

    Competent

    SITHCCC008

    Prepare poultry dishes

    Competent

     

    SITHCCC012

    Prepare seafood dishes

    Competent

     

    SITHCCC013

    Prepare meat dishes

    Competent

     

    SITHCCC014

    Prepare food to meet special dietary requirements

    Competent

     

    SITHCCC018

    Produce cakes, pastries and breads

    Competent

     

    SITHCCC019

    Work effectively as a cook

    Competent

     

    SITHCCC020

    Clean kitchen premises and equipment

    Competent

     

    SITHKOP001

    Plan and cost basic menus

    Competent

     

    SITHPAT006

    Produce desserts

    Competent

    SITXFSA001

    Use hygienic practices for food safety

    Competent

    SITXFSA002

    Participate in safe food handling practices

    Competent

    SITXHRM001

    Coach others in job skills

    Competent

    SITXINV002

    Maintain the quality of perishable items

    Competent

    SITXINV001

    Receive and store stock

    Competent

    SITHIND002

    Source and use information on the hospitality industry

    Competent

    SITXINV003

    Purchase goods

    Competent