Certificate III in Commercial Cookery

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Description

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.

Course Summary

  • 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).

More Information

To enrol in this course you can:
  • Telephone Admissions on 03 9639 5551;
  • Email admissions@hosptrain.edu.au
  • 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.

Click here to learn more - Links to another website

Course Information

Current intake is full, please contact admissions for next intake or a link for the next intake.

Current Intakes

Current intake is full, please contact admissions for next intake or a link for the next intake.

Location

Melbourne Training Centre
Level 6, 250 Collins Street
Melbourne, VIC 3000
Phone: 03 9639 5551
Schön Café, Bar & Restaurant
112 Peel Street
North Melbourne, VIC 3051
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Trainer Profiles

Jeanne is a career chef who holds a TAA40104 Training & Assessment qualification and has over 20 years experience within the hospitality and catering industry. Jeanne loves her students and takes great pride in getting quality results from their input.
Raelene has had the joy of running every aspect of her successful 7 days a week fully licensed café that could seat 100 people, for 9yrs. Instructing staff, perfecting her cooking skills and learning about accounting has paved the way for her next adventure.  Raelene completed her Certificate I...
Tracey’s role at HTA is to deliver short courses, certificate & diploma courses and onsites in both cookery & food & beverage. Tracey’s has enjoyed a hospitality career span over 25 years commencing when she was still completing her Secondary Schooling. Her scope of employmen...
Jonathan holds a TAE40110 Training & Assessment qualification and working with children certificate. He has over 5 years of Hospitality Management experience both in Australia and his native country India. 
Mirco has enjoyed a hospitality career span over three decades. European trained, he has worked in international hotels and resorts both in Europe and Australia. He has held various positions in Food and Beverage Management; Maître d'hôtel, Restaurant Manager, Banquets Manager and Food & Bev...
Jonathon holds a TAE40110 and is a passionate hospitality professional with over 20 years of experience within the hospitality sector including chef to hotel management. He is passionate about educating the hospitality professionals of the future. 
Haley Gunn is an energetic and highly motivated customer service professional with extensive experience in the food service industry. Her expertise lies in working in fine dining restaurants performing all roles with top-quality service with over 10 years experience in front of house roles. Sh...
Daniela Durik holds a Certificate IV in Training and Assessment as well as a Diploma in Hospitality Management. She has 15 years of experience in the hospitality industry, including 2 years experience as a Barista Trainer at Retail Food Group and is the co-owner of Ditzy Dani's Ca...
Giovanni Raggi holds an Italian Diploma in Hospitality and Commercial Cookery and a Certificate IV in Training and Assessment. He has more than 25 years of experience in the hospitality industry and performed a wide variety of roles both in Europe and Australia including working in luxury hotels, as...
Dean Miller joined Hospitality Training Australia in 2009 as the head chef of Schӧn Training Restaurant. With 15 years of industry experience, Dean has worked in a variety of successful commercial establishments holding positions as head chef, sous chef and chef de partie. Dean also gained experienc...
Kevin has been involved in the Vocation Education and Training industry for over twenty years and the emergency management field for over fifteen years. Kevin has extensive experience in the managing and delivery of training to public, private and government organizations, previously as Head of Depa...

Course Cost

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;

Course Outline

The Certificate III in Commercial Cookery is a Victorian Government funded course for eligible participants.

Course Outline

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. 

 

Job Placements Opportunities

All graduates access casual and part time employment opportunities with the following contract catering companies.

Click on the link below to apply for a hospitality vacancy with these employers: