Course Overview:
The Certificate III in Commercial Cookery is aimed at individuals aspiring to start a career in the culinary industry, particularly in roles such as chefs or cooks in commercial kitchens. This course is designed to develop the foundational skills and knowledge required to succeed in fast-paced commercial cooking settings, including restaurants, hotels, resorts, hospitals, and catering operations. Through a blend of practical training and theoretical lessons, students will learn to prepare a wide range of dishes, understand kitchen management, and adhere to food safety and hygiene standards.
Course Duration:
Typically, the course is completed over an 18 to 24-month period, with variations depending on whether students are enrolled full-time, part-time, or as part of an apprenticeship where they gain hands-on experience while studying.
Course Structure:
The curriculum is structured around core units that cover essential skills and knowledge for commercial cookery, along with elective units that allow students to specialize in areas of interest. Key topics include:
- Core Units:
- Implement and monitor environmentally sustainable work practices
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare stocks, sauces, and soups
- Prepare poultry dishes
- Prepare seafood dishes
- Prepare meat dishes
- Promote and work effectively with diversity
- Participate in safe food handling practices
- Work effectively as a cook
- Clean kitchen premises and equipment
- Use hygienic practices for food safety
- Elective Units:
- Cater to customers with special dietary requirements
- Prepare food to meet special dietary requirements
- Produce cakes, pastries, and breads
- Produce desserts
- Plan and cost basic menus
- Produce sushi
- Prepare curries
- Manage conflict
Learning Outcomes:
Graduates will be able to:
- Execute a range of cooking techniques and prepare a variety of dishes.
- Comply with food safety and hygiene regulations to ensure a safe dining environment.
- Manage kitchen operations, including menu planning, inventory management, and cost control.
- Work effectively in a team and manage workplace relationships.
- Apply sustainable work practices in a commercial kitchen setting.
Career Pathways:
Successful completion of the SIT30821 – Certificate III in Commercial Cookery opens up various career opportunities in the culinary industry, such as:
- Chef or Cook in restaurants, hotels, resorts, and cruise ships
- Catering and events cook
- Kitchen manager or supervisor
- Specialized cook (e.g., pastry, grill, seafood)
Entry Requirements:
Requirements may vary between institutions but generally include a minimum age, basic English language, and numeracy skills. Some institutions may require a pre-training review or skills assessment.
Assessment Methods:
Assessment is conducted through a combination of practical demonstrations, written assignments, projects, and examinations to ensure students can apply their learning in real-world scenarios.
Accreditation:
This qualification is nationally recognized under the Australian Qualifications Framework (AQF), ensuring that graduates are recognized for their skills and knowledge across Australia.