STUDENTCertificate III in Commercial Cookery
Course Overview
The Certificate III in Commercial Cookery is your gateway into the world of commercial kitchens. Your will develop the hands on skills and knowledge that you need to work as a qualified cook in a commercial kitchen, whether it be restaurant, hotel club or pub.
Entry Requirements
- Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
- Academic Requirements: Completion of Australian Year 10 or equivalent
- English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
- Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
- Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment. All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
Course Modules
in order to attain the qualification you will complete Twenty-five (25) units including twenty-one (21) core units and four (4) elective units as listed below. Work Based Training: As part of the course, you will need to complete 48 occasions (192 hours) in a real life commercial kitchen. My study counselor will assist you in in finding a suitable venue for your Work Based Training.
| Code | Title | Core/Elective |
|---|---|---|
| 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, egg 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 |
| SITHPAT006 | Produce desserts* | 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 |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| BSBITU306 | Design and produce business documents | Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)
Course Duration
Career Opportunities
Further Studies
On completion of the SIT30816 Certificate III in Commercial Cookery, students may pursue the SIT40516 Certificate IV in Commercial Cookery at Lyons College or other CRICOS registered training organisations.
| Pathway - 1 | Certificate III in Commercial Cookery | + | Certificate IV in Commercial Cookery | + | 18 Months | |
| Pathway - 2 | Certificate III in Commercial Cookery | + | Certificate IV in Commercial Cookery | + | Diploma of Hospitality Management | 24 Months (Cert III & Cert IV + 6 Months) |
Question and Answers
The Certificate III in Commercial Cookery is your gateway into the world of commercial kitchens. Your will develop the hands on skills and knowledge that you need to work as a qualified cook in a commercial kitchen, whether it be restaurant, hotel club or pub.
- Age requirements: Students must be a minimum age of 18 years or above at the time of course commencement.
- Academic Requirements: Completion of Australian Year 10 or equivalent
- English Language Requirements: To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent.
- Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Lyons College’s English Language entry requirement.
- Language, Literacy and Numeracy (LLN) Assessment: All students will be required to complete an LLN assessment prior to the commencement of the course. Lyons uses LLN robot platform for the assessment. All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.
in order to attain the qualification you will complete Twenty-five (25) units including twenty-one (21) core units and four (4) elective units as listed below. Work Based Training: As part of the course, you will need to complete 48 occasions (192 hours) in a real life commercial kitchen. My study counselor will assist you in in finding a suitable venue for your Work Based Training.
| Code | Title | Core/Elective |
|---|---|---|
| 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, egg 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 |
| SITHPAT006 | Produce desserts* | 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 |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| BSBITU306 | Design and produce business documents | Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)
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