Certificate III in Commercial Cookery SIT30821

Program Overview

This Certificate III in Commercial Cookery program combines online learning and practical skill development to equip students with essential culinary skills, including food preparation, menu planning, and basic knife skills. Under the guidance of experienced chefs, students will gain practical abilities and stay abreast of industry trends. Upon completion, individuals can pursue employment as commis chefs or sous chefs or further their culinary education.

Program Outline

Outline:

This Certificate III in Commercial Cookery program is well-suited for individuals with minimal or no relevant work experience and for mature-aged participants aspiring to establish a career in the hospitality industry. The program combines online learning with practical skill development, equipping students with the following essential skills:

• Preparation of various food items (poultry, meat, seafood, vegetables, dairy, fruits)
• Creation of desserts (cakes, pastries)
• Menu planning and costing
• Basic knife skills
• Fundamental cookery methods
• Teamwork
• Sustainable work practices
• Food hygiene, food safety, and OHS
Under the guidance of experienced chefs, students will acquire a range of practical abilities and stay abreast of the latest industry trends and techniques. Full-time and part-time students who are not apprentices are required to complete 48 service periods of work placement in a commercial kitchen setting. Upon successful completion of the program, individuals can opt to further their culinary education or pursue employment opportunities as commis chefs or sous chefs. It's important to note that students must follow standard recipes to prepare meat dishes using the following items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal, and offal (kidney, liver). Students will not be able to successfully complete the unit 'SITHCCC036: Prepare meat dishes' without meeting this requirement.

Careers:

• Commis chef
• Sous chef