SIT30816

Certificate III in Commercial Cookery

Study Method On-Campus
Course Duration 52 Weeks
Intake
Recognition Nationally Recognised Training
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 (*)

Course Provided by
Lyons College
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