This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. For those students undertaking the Certificate III in Commercial Cookery who also wish to qualify for the Trade Certification the process of qualifying with trade equivalence may take up to 3 years, however students who are employed throughout this time in the industry may be able to fast track.
|How to Apply||Please Enquire or Apply Online|
|AQF Level||Level 3: Certificate III|
There are no entry requirements for this course.
1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date.
2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemising all units/modules successfully completed.
3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed.
Upon completion of the program this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
12 months full-time
|BSBSUS201||Participate in Environmentally Sustainable Work Practices||More Information|
|SITHCCC001||Use food preparation equipment||More Information|
|SITHCCC005||Prepare dishes using basic methods of cookery||More Information|
|SITHCCC007||Prepare stocks, sauces and soups||More Information|
|SITHCCC006||Prepare appetisers and salads||More Information|
|SITHKOP001||Clean kitchen premises and equipment||More Information|
|SITXFSA001||Use hygienic practices for food safety||More Information|
|SITXINV002||Maintain the quality of perishable items||More Information|
|SITXWHS001||Participate in safe work practices||More Information|
|BSBWOR203||Work effectively with others||More Information|
|SITHCCC019||Produce cakes, pastries and breads||More Information|
|SITHPAT006||Produce desserts||More Information|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||More Information|
|SITHCCC012||Prepare poultry dishes||More Information|
|SITHCCC013||Prepare Seafood Dishes||More Information|
|SITHCCC014||Prepare meat dishes||More Information|
|SITHCCC020||Work effectively as a cook||More Information|
|SITHKOP002||Plan and cost basic menus||More Information|
|SITHCCC018||Prepare food to meet special dietary requirements||More Information|
|SITXFSA002||Participate in safe food handling practices||More Information|
|SITXHRM001||Coach others in job skills||More Information|
|SITHCCC003||Prepare and present sandwiches||More Information|
|SITHCCC017||Handle and serve cheese||More Information|
|SITHCCC016||Produce pates and terrines||More Information|
|SITHKOP004||Develop menus for special dietary requirements||More Information|
|1||BSBSUS201 - Participate in Environmentally Sustainable Work Practices|
|1||SITHCCC005 - Prepare dishes using basic methods of cookery|
|1||SITHCCC007 - Prepare stocks, sauces and soups|
|1||SITHCCC006 - Prepare appetisers and salads|
|1||SITHKOP001 - Clean kitchen premises and equipment|
|1||SITXFSA001 - Use hygienic practices for food safety|
|1||SITXINV002 - Maintain the quality of perishable items|
|1||SITXWHS001 - Participate in safe work practices|
|1||BSBWOR203 - Work effectively with others|
|1||SITHCCC003 - Prepare and present sandwiches|
|1||SITHCCC001 - Use food preparation equipment|
|2||SITHCCC014 - Prepare meat dishes|
|2||SITHCCC017 - Handle and serve cheese|
|2||SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes|
|2||SITHCCC013 - Prepare Seafood Dishes|
|2||SITHCCC012 - Prepare poultry dishes|
|2||SITHPAT006 - Produce desserts|
|2||SITHCCC019 - Produce cakes, pastries and breads|
|3||SITHCCC020 - Work effectively as a cook|
|3||SITHKOP002 - Plan and cost basic menus|
|3||SITHCCC018 - Prepare food to meet special dietary requirements|
|3||SITXFSA002 - Participate in safe food handling practices|
|3||SITXHRM001 - Coach others in job skills|
|3||SITHCCC016 - Produce pates and terrines|
|3||SITHKOP004 - Develop menus for special dietary requirements|
|Third Party Verification|
This course is available to study on-campus at the following locations:
CQUniversity Mackay City
Classes will commence from 5 March 2018, and will be held from Mondays to Fridays each week from 8 am – 5 pm at the Fifth Floor Training Kitchen.
CQUniversity Rockhampton City
Classes will be held on Monday, Tuesday, Wednesday and Thursday each week from 8.00am – 5.00pm at the Willby’s Training Kitchen.
Work Experience requirements
Students will be required to participate in 48 compulsory restaurant service shifts to demonstrate practical competency requirements for SITHCCC020 Work Effectively as a Cook.
Teaching staff will organise work placement with students if they aren’t already working in the industry
Students will be required to purchase a Student Uniform Kit which includes