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.
There are no entry requirements for this course.
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Where student is not employed, vocational employment if organised to cover SITHCCC002 work effectively as a cookCourse Type | Qualification |
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Student Availability |
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Fees | For detailed information on Course Fees, visit www.cqu.edu.au/fees |
Application Mode |
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How to Apply | Please Enquire or Apply Now |
Study Area |
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Skill Area |
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AQF Level | Level 3: Certificate III |
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
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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.
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
12 months full-time
Core | ||||
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SITHCCC001 | Use food preparation equipment | More Information | Training.gov Details | |
SITXINV002 | Maintain the quality of perishable items | More Information | Training.gov Details | |
SITXFSA001 | Use hygienic practices for food safety | More Information | Training.gov Details | |
BSBSUS201 | Participate in Environmentally Sustainable Work Practices | More Information | Training.gov Details | |
SITHCCC006 | Prepare appetisers and salads | More Information | Training.gov Details | |
SITHCCC007 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
SITHCCC005 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
SITHKOP001 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
BSBWOR203 | Work effectively with others | More Information | Training.gov Details | |
SITXWHS001 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC012 | Prepare poultry dishes | More Information | Training.gov Details | |
SITHPAT006 | Produce desserts | More Information | Training.gov Details | |
SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
SITHCCC013 | Prepare Seafood Dishes | More Information | Training.gov Details | |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
SITHCCC019 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
SITXHRM001 | Coach others in job skills | More Information | Training.gov Details | |
SITXFSA002 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITHKOP002 | Plan and cost basic menus | More Information | Training.gov Details | |
SITHCCC020 | Work effectively as a cook | More Information | Training.gov Details | |
Elective | ||||
SITHCCC003 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITHCCC017 | Handle and serve cheese | More Information | Training.gov Details | |
SITHCCC004 | Package prepared foodstuffs | More Information | Training.gov Details | |
SITHCCC021 | Prepare specialised food items | More Information | Training.gov Details |
Sequence | Unit |
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1 | SITHCCC001 - Use food preparation equipment |
1 | SITXINV002 - Maintain the quality of perishable items |
1 | SITXFSA001 - Use hygienic practices for food safety |
1 | BSBSUS201 - Participate in Environmentally Sustainable Work Practices |
1 | SITHCCC006 - Prepare appetisers and salads |
1 | SITHCCC007 - Prepare stocks, sauces and soups |
1 | SITHCCC005 - Prepare dishes using basic methods of cookery |
1 | SITHKOP001 - Clean kitchen premises and equipment |
1 | BSBWOR203 - Work effectively with others |
1 | SITXWHS001 - Participate in safe work practices |
1 | SITHCCC003 - Prepare and present sandwiches |
2 | SITHCCC012 - Prepare poultry dishes |
2 | SITHPAT006 - Produce desserts |
2 | SITHCCC014 - Prepare meat dishes |
2 | SITHCCC013 - Prepare Seafood Dishes |
2 | SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes |
2 | SITHCCC017 - Handle and serve cheese |
2 | SITHCCC004 - Package prepared foodstuffs |
3 | SITHCCC019 - Produce cakes, pastries and breads |
3 | SITHCCC018 - Prepare food to meet special dietary requirements |
3 | SITXHRM001 - Coach others in job skills |
3 | SITXFSA002 - Participate in safe food handling practices |
3 | SITHKOP002 - Plan and cost basic menus |
3 | SITHCCC020 - Work effectively as a cook |
3 | SITHCCC021 - Prepare specialised food items |
Assessment Types |
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Written/Electronic Assessment |
Practical Task |
RPL |
Third Party Verification |
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
Resource Requirements
Students will be required to purchase a Student Uniform Kit which includes