Commercial Cookery



Cookery

Commercial Cookery Courses:

 


Certificate II in Kitchen Operations – SIT20312

Duration: 16 weeks

Course Description

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision.

Unit Code Unit Name Core/Elective
BSBWOR203B Work effectively with others Core
SITHCCC101 Use food preparation equipment Core
SITHCCC201 Produce dishes using basic methods of cookery Core
SITHCCC207 Use cookery skills effectively Core
SITHKOP101 Clean kitchen premises and equipment Core
SITXFSA101 Use hygienic practices for food safety Core
SITXINV202 Maintain the quality of perishable items Core
SITXWHS101 Participate in safe work practices Core
SITHCCC103 Prepare sandwiches Elective
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC102 Prepare simple dishes Elective
SITHCCC202 Produce appetisers and salads Elective
SITHFAB201 Provide responsible service of alcohol Elective

All 13 Units are required to be completed successfully to be awarded the SIT20312 Certificate II in Kitchen Operations.

Assessment

All units of competence will be assessed using a selection of tools. Portfolios, essays, reports, roleplays, practical observations, case studies, questioning, simulation activities and written tests may be used to gather evidence for the unit of competency.

Career prospects

Students successfully completing this qualification may work as a breakfast cook, catering assistant, fast food cook, sandwich hand, take-away cook.

Study pathway

After successful completion of the SIT20312 Certificate II in Kitchen Operations, students may progress to the SIT30813 Certificate III in Commercial Cookery.

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Certificate III in Commercial Cookery – SIT30813

Duration: 52 weeks

Course Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

Unit Code Unit Name Core/Elective
BSBSUS201A Participate in environmentally sustainable work practices Core
BSBWOR203B Work effectively with others Core
HLTAID003 Provide first aid Core
SITHCCC101 Use food preparation equipment Core
SITHCCC201 Produce dishes using basic methods of cookery Core
SITHCCC202 Produce appetisers and salads Core
SITHCCC203 Produce stocks, sauces and soups Core
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Core
SITHCCC301 Produce poultry dishes Core
SITHCCC302 Produce seafood dishes Core
SITHCCC303 Produce meat dishes Core
SITHCCC307 Prepare food to meet special dietary requirements Core
SITHCCC308 Produce cakes, pastries and breads Core
SITHCCC309 Work effectively as a cook Core
SITHKOP101 Clean kitchen premises and equipment Core
SITHKOP302 Plan and cost basic menus Core
SITHPAT306 Produce desserts Core
SITXFSA101 Use hygienic practices for food safety Core
SITXFSA201 Participate in safe food handling practices Core
SITXHRM301 Coach others in job skills Core
SITXINV202 Maintain the quality of perishable supplies Core
SITXWHS101 Participate in safe work practices Core
SITHCCC103 Prepare sandwiches Elective
BSBWOR204A Use business technology Elective
SITHFAB201 Provide responsible service of alcohol Elective

All 25 Units are required to be completed successfully to be awarded the SIT30813 Certificate III in Commercial Cookery

Assessment

All units of competence will be assessed using a selection of tools. Portfolios, essays, reports, roleplays, practical observations, case studies, questioning, simulation activities and written tests may be used to gather evidence for the unit of competency.

Additional information

You will be required to complete 48 service periods (2-4 hours per period) in the industry to obtain your qualification. The Empyrean Function Centre can provide some work experience, and you can also seek out work experience in other operations.

Career prospects

Possible jobs upon successful completion of Certificate III in Commercial Cookery can include: Assistant Cook (Commis), Cook, Chef de Partie, Sous Chef or Food Production Assistant.

Study pathway

After successful completion of the SIT30813 Certificate III in Commercial Cookery, students may progress to the SIT40413 Certificate IV in Commercial Cookery or the SIT40313 Certificate IV in Hospitality.

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Certificate IV Commercial Cookery – SIT40413

Duration: 80 weeks OR 26 weeks if all the requirements of the Certificate III in Commercial Cookery have been met

Course Description

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Unit Code Unit Name Core/Elective
SITXFSA101 Use hygienic practices for food safety Core
SITHCCC101 Use food preparation equipment Core
SITHCCC201 Produce dishes using basic methods of cookery Core
SITHCCC202 Produce appetisers and salads Core
SITHCCC203 Produce stocks, sauces and soups Core
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Core
SITHCCC301 Produce poultry dishes Core
SITHCCC302 Produce seafood dishes Core
SITHCCC303 Produce meat dishes Core
SITHCCC307 Prepare food to meet special dietary requirements Core
SITHCCC308 Produce cakes, pastries and breads Core
SITHCCC309 Work effectively as a cook Core
SITHKOP302 Plan and cost basic menus Core
SITHKOP402 Develop menus for special dietary requirements Core
SITHKOP403 Coordinate cooking operations Core
SITHPAT306 Produce desserts Core
SITXCOM401 Manage conflict Core
SITXFIN402 Manage finances within a budget Core
SITXFSA201 Participate in safe food handling practices Core
SITXHRM301 Coach others in job skills Core
SITXHRM402 Lead and manage people Core
SITXINV202 Maintain the quality of perishable items Core
SITXMGT401 Monitor work operations Core
SITXWHS401 Implement and monitor work health and safety practices Core
BSBDIV501A Manage diversity in the workplace Core
BSBSUS301A Implement and monitor environmentally sustainable work practices Core
HLTAID003 Provide first aid Core
BSBWOR204A Use business technology Elective
SITHFAB201 Provide responsible service of alcohol Elective
SITHFAB202 Operate a bar Elective
SITXHRM401 Roster staff Elective
SITXFIN401 Interpret financial information Elective
SITXCCS401 Enhance the customer service experience Elective

All 33 Units are required to be completed successfully to be awarded the SIT40413 Certificate IV in Commercial Cookery

Assessment

All units of competence will be assessed using a selection of tools. Portfolios, essays, reports, roleplays, practical observations, case studies, questioning, simulation activities and written tests may be used to gather evidence for the unit of competency.

Additional information

The course includes work-based training of a minimum of 48 service periods (2-4 hours per period) which is delivered at the Certificate III level. Students will be able to obtain practical skill and experience in a real commercial kitchen.

Career prospects

Possible jobs upon successful completion of Certificate IV in Commercial Cookery include: Chef and chef de partie.

Study pathway

After successful completion of the SIT40413 Certificate IV in Commercial Cookery, students may progress to SIT50313 Diploma of Hospitality qualification.

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