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Certificate III In Commercial Cookery

Certificate III In Commercial Cookery

  • Course National Code: SIT30816NRT-logo
  • Course CRICOS Code: 093685G
  • Course Duration: 12 Months

Course Description

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.


Intakes

2018/2019 Intakes for Offshore and Onshore Applicants: 16 July 2018, 8 Oct 2018, 4 Feb 2019, 29 April 2019, 22 Jul 2019, 14 Oct 2019


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.


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

Entry 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
  • 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
  • PCBT Certificate 3 in EAL
  • IELTS test score of 4.5 or equivalent with at least 10 weeks ELICOS
  • You 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 level course in an Australian RTO.
    • 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


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

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.

Study & 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 42 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.


Course Fee

Tuition Fees: $11,500(AUD)* inclusive of all learning materials including chef uniform and knife kit.

*Please note prices may vary if Recognition of Prior Learning or Credit Transfer are approved, please refer to our website for more details.


Units

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
  • SITXWHS001 – Participate in safe work practices
  • BSBSUS201 – Participate in environmentally sustainable work practices
  • BSBWOR203 – Work effectively with others
  • SITHKOP001 – Clean kitchen premises and equipment
  • SITHCCC001 – Use food preparation equipment
  • SITHCCC005 – Prepare dishes using basic methods of cookery

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.

  • SITXINV001 – Receive and store stock
  • SITXINV002 – Maintain the quality of perishable items
  • SITXINV003 – Purchase goods
  • SITHCCC003 – Prepare and present sandwiches
  • SITHCCC007 – Prepare stocks, sauces and soups
  • SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 – Prepare poultry dishes
  • SITHCCC013 – Prepare seafood dishes
  • SITHCCC014 – Prepare meat dishes
  • SITHCCC018 – Prepare food to meet special dietary requirements

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.

  • SITHCCC006 – Prepare appetisers and salads
  • SITXHRM001 – Coach others in job skills
  • SITHPAT006 – Produce desserts
  • SITHCCC019 – Produce cakes, pastries and breads

Term 4: Industry Placement & Menu Development
Your final term you are into your Industry Placement for 42 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
  • SITXCCS006 – Provide service to customers
  • SITHKOP002 – Plan and cost basic menus

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 100 hours industry placement.

You will prepare, cook and present multiple items for a minimum of 48 complete food service periods (shifts) including:

  • breakfast
  • lunch
  • dinner
  • Special Function

Uniform & Kitchen Kit

Cookery students will receive a quality Uniform and Kitchen Set (including knives, etc). If you have your own please advise admissions.


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