|Purpose:||This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
|Course CRICOS Code::||0101523|
|Delivery Mode:||Classroom (Blended)
At ANAE, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.
|Course Duration:||1 year ( 52 Weeks including 40 scheduled tuition weeks and up to 12 weeks of holidays)
Weekly student contact hours: 20 hours
|Education Pathways:||The further study pathways available to students who undertake this qualification include:
• SIT40516 Certificate IV in Commercial Cookery
|Career Outcomes::||Prospective careers in hospitality include a cook and/or trainee chef in the following establishments:
|Pre-requisites:||There are no pre-requisites for this qualification or any of the units of competency contained within it.|
|Course Costs||Tuition Fee: $12,900
Application Fee: $200 (non-refundable)
Resource fee: $1,100 (non-refundable)
The SIT30816 Certificate III in Commercial Cookery requires the completion of 25 units of competency (including 21 core units and 4 electives).
|BSBSUS201||Participate in environmentally sustainable work practices||Core|
|BSBWOR203||Work effectively with others||Core|
|SITHCCC001||Use food preparation equipment||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC006||Prepare appetisers and salads||Core|
|SITHCCC007||Prepare stocks, sauces and soups||Core|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC012||Prepare poultry dishes||Core|
|SITHCCC013||Prepare seafood dishes||Core|
|SITHCCC014||Prepare meat dishes||Core|
|SITHCCC018||Prepare food to meet special dietary requirements||Core|
|SITHCCC019||Produce cakes, pastries and breads||Core|
|SITHCCC020||Work effectively as a cook||Core|
|SITHKOP001||Clean kitchen premises and equipment||Core|
|SITHKOP002||Plan and cost basic menus||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXWHS001||Participate in safe work practices||Core|
|SITHIND002||Source and use information on the hospitality||Elective|
|SITXINV001||Receive and store stock||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
|How to apply||
Once we receive your completed forms, we will contact you to arrange an entry interview.