Certificate III in Commercial Cookery
The Certificate III in Commercial Cookery takes students from the basics of cooking, knife sharpening and precision cutting to a la carte, functions and set menu cooking.
Participants study two days per week at Hospitality Training Australia training centres. Students spend one day in class studying hospitality core units. The second day is the practical session held our Cooking School where they prepare, cook, serve (eat) the dishes that they cook.
- Duration: 32 weeks
- Price: $250 - Eligibility Criteria Applies
- Material Fee: $200
- Accreditation: Nationally accredited as SIT30813 Certificate III in Commercial Cookery
Students wear a chefs uniform and are supplied with a knife kit.
The 32 week course includes preparing appetisers, salads, stocks, sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes.
In the second half of the course students will select, prepare and cook poultry; seafood and meat; hot and cold desserts, pastries, cakes and yeast goods and plan and prepare food for buffets.
The course timetable is offered two days per week for 32 weeks at Hospitality Training Australia training centres. Students will study this course at our centres at 250 Collins Street, Melbourne (between Swanston Street and Elizabeth Street) and Schon Cooking School, 112 Peel Street, North Melbourne (next to Queen Victoria Market).
- Telephone Admissions on 03 9639 5551;
- Email email@example.com
- Visit us at Level 6, 250 Collins Street, Melbourne;
- Book online.
USI: The Commonwealth Government have recently introduced 'Unique Student Identifier' numbers. It's mandatory that all students attending this course register for a free USI prior to commencement. Registering only takes a few minutes.
The $450 total fee entitles eligible individual students to receive:
- Student workbooks for all study modules;
- Full participation in all training and assessment activities;
- Statement of results and compliance certification;
- Resume development assistance;
The Certificate III in Commercial Cookery is a Victorian Government funded course for eligible participants.
|BSBSUS201A Participate in environmentally sustainable work practices|
|BSBWOR203B Work effectively with others|
|SITHCCC101 Use food preparation equipment|
|SITHKOP302 Plan and cost basic menus|
|SITHPAT306 Produce desserts|
|SITHKOP101 Clean kitchen premises and equipment|
|SITXHRM301 Coach other in job skills|
|SITXINV202 Maintain the quality of perishable items|
|SITHCCC201 Produce dishes using basic methods of cookery|
|SITHCCC202 Produce appetisers and salads|
|SITHCCC203 Produce stocks, sauces and soups|
|SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes|
|SITHCCC301 Produce poultry dishes|
|SITHCCC302 Produce seafood dishes|
|SITHCCC303 Produce meat dishes|
|SITHCCC307 Prepare food to meet special dietary requirements|
|SITHCCC308 Produce cakes, pastries and breads|
|SITHCCC309 Work effectively as a cook (passport)|
|SITXFSA101 Use hygienic practices for food safety|
|SITXFSA201 Participate in safe food handling practices|
|SITXWHS101 Participate in safe work practices|
|HLTAID003 Provide first Aid|
|SITHCCC304 Produce and serve food for buffets|
|SITHCCC306 Handle and serve cheese|
|SITXCCS303 Provide Service to customers|
|SITHCCC102 Prepare simple dishes.|