Certificate III In Commercial Cookery

Become a Cook, Study Certificate III In Commercial Cookery - SIT30816

Are you passionate about food? This course will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene. You also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. Cooking skills cover a wide range of vegetarian, seafood, poultry and meat dishes, breakfast, lunch and dinner, entrees, appetisers, mains and a massive range of beautiful and delectable desserts!

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Nationally Recognised Qualification

Course National Code: SIT30816

Course CRICOS Code: 093685G

Course Duration

This course is delivered over 52 weeks in 4 ten week terms & 12 weeks of holidays. Classes are scheduled for 20 hours per week, two days per week plus 4 hours of scheduled study.

Course Fees

Tuition Fees: $11,500 (AUD)* inclusive of all learning materials including chef uniform and knife kit. *We offer a range of scholarships and discounts (please see scholarships page). Please also note prices may vary if Credit Transfer are approved.

Intakes

Feb, Apr, Jul, Oct

Cookery students will receive a quality Uniform and Kitchen Set (including knives, etc).

cooking-890885

Career Opportunities

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes: Cook

cook2

Pathways Into the Qualification

You may enter the qualification through a number of entry points.
Including: SIT20312 Certificate II in Kitchen Operations or With limited or no vocational experience and without a lower level qualification

cocktail-518712

Pathways From the Qualification

After achieving this qualification you may choose to undertake: SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie.

photo 30

Live Kitchen, Real Work

Students will participate in a real kitchen operation at The Panorama Commercial Kitchen (fire and water).  Student will use all required kitchen equipment and tools including the knife and sharp tools. As a part of course delivery, student will deal with all cooking operations, including beef, chicken, meat veg, etc. Please advise us if special arrangements are required. Students will have 192 hours of supervised and approved work placement (Industry Placement) in a live approved restaurant (192 hours in term 4; includes 48 shifts a combination of Breakfast, Lunch, Dinner etc).
You will prepare, cook and present multiple items for a minimum of 48 complete food service periods (shifts) including: breakfast, lunch, dinner and Special Function

Study and Assessment mode

This course is delivered in a combination of theory and practical sessions. All practical sessions are conducted in a fully equipped Kitchen where trainees will have an opportunity to serve customers and receive feedback from customers. The last term of the course, students will need to complete 48 shifts in an approved commercial restaurant. PCBT arranges these industry placements for its students to enhance skills and further employment opportunities. Assessment is competency based and is generally though questioning, project and practical demonstrations. As a part of this qualification students must be able to handle seafood, poultry and meat products.

Entry admission requirements

Those students who wish to undertake this course should meet the following academic and English language requirements.

Academic English Language
Year 11 or equivalent; SIT20312 Certificate II in Kitchen Operations or
With limited or no vocational experience and without a lower level qualification
Intermediate Level of English or
Duolingo English Test Score of 75-80
IELTS Test Score of 5.0 overall (General or Academic) or
TOEFL iBT Test Score of 35 or
PTE Academic Test Score of 36 or
Cambridge English Advanced (CAE) Test Score of 154 or
OET Pass Grade B or
IELTS test score of 4.5 or equivalent with at least 10 weeks ELICOSYou may be exempted to provide evidence of English Language competence if:
you have studied for 5 years in an English speaking country.
you have completed at least 6 months of a Certificate IV OR higher level course in an Australian Education Provider under a student visa.
you have successfully completed a foundation course in Australia
you have successfully completed the College English Placement Test.
you have successfully completed your High School or higher tertiary qualification in English Language

Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements.  Please refer to https://www.homeaffairs.gov.au/ to find out the assessment level for your country and to determine the required level of English that you should possess

To be able to achieve this qualification, students must successfully complete the following units:

Term 1: Workplace Fundamentals
In Term 1, you will learn the basics about how to work safely in the hospitality environment, as well as some of the basics of being in a professional work environment.

  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITXWHS001 Participate in safe work practices
  • SITHKOP001 Clean kitchen premises and equipment
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITXHRM001 Coach others in job skills
  • SITXINV001 Receive and store stock
  • SITXINV002 Maintain the quality of perishable items

Term 2: Cheffing 101 Mains
This term is fully focused on developing your skills as a chef, building on the basic methods covered in Term 1, you will develop your skills across mains meat, poultry and seafood, as well as learning stocks, soups, sauces.

  • SITHCCC001 Use food preparation equipment (Theory Only)
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC006 Prepare appetisers and salads

Term 3:  Cheffing 201 Entrees, Appetisers & Desserts
This term focuses on entrees, appetisers, desserts & pastries covering a wide range of styles and continuing to build on technical cooking methods.

  • SITHCCC012 Prepare poultry dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHPAT006 Produce desserts

Term 4: Industry Placement & Menu Development
Your final term you are into your Industry Placement for 48 shifts in a live restaurant around Perth CBD! In addition, you will learn the final core chef skills of planning, costing and developing beautiful menus.

  • SITHCCC020 – Work effectively as a cook(# Require Additional approx. 192 hours in industry which is equivalent to 48 shifts)
  • SITXCCS006 – Provide service to customers
  • SITHKOP002 – Plan and cost basic menus

Apply Online

Enquire Admissions:
Call: 08 9202 1003
Email: admissions@pcbt.wa.edu.au