SIT30807 Certificate III in Hospitality (Commercial Cookery)

CRICOS Course Code: 068834G

Course Duration:

52 Weeks of full time study.

Course Fees:

$13000.00AUD. Includes textbooks, uniform and chefkit

Course Descriptor:

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.

Job Roles:

Individuals with this qualification are able to perform roles such as:

  • preparing appetisers, salads, stocks, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat
  • preparing hot and cold desserts, pastries, cakes and yeast goods
  • planning and preparing food for buffets.

Job title:

Cook

Prerequisites:

There are no prerequisites for entry to this qualification.

Entry Requirements:

This course is designed for students who are not involved in a traditional apprenticeship and will involve theory and practical training and work placement to gain the qualification.

Students must be of 18 years old and above to study at Yorke Institute.

Students must achieve IELTS score of 5.5 or TOEFL score of 550 or satisfactory completion of ELICOS at upper intermediate level and meet academic requirements with the completion of a Year 12 in Australia or equivalent or completion of a recognised foundation course in Australia or other countries with a pass in all subjects.

Language, literacy and numeracy requirements for this qualification:

This qualification requires learners to be able to converse in English with colleagues and customers in pressurised situations and to be able to make basic presentations. They need to be able to read and write English at a level that will allow them to interpret basic text and write reports.

Course Composition:

Students need to complete a total of 29 units consisting of 26 Core units and 3 elective units.

Units of competencyTitleCore/Elective
1 SITHCCC001A Organise and prepare food C
2 SITHCCC002A Present Food C
3 SITHCCC003A Receive and store kitchen supplies C
4 SITHCCC004A Clean and maintain kitchen premises C
5 SITHCCC005A Use basic methods of cookery C
6 SITHCCC006A Prepare appetisers and salads C
7 SITHCCC008A Organise and prepare food C
8 SITHCCC001A Prepare stocks, sauces and soups C
9 SITHCCC010A Select, prepare and cook poultry C
10 SITHCCC011A Select, prepare and cook seafood C
11 SITHCCC012A Select, prepare and cook meat C
12 SITHCCC013A Prepare hot and cold desserts C
13 SITHCCC014A Prepare pastries, cakes and yeast goods C
14 SITHCCC016A Develop cost-effective menus C
15 SITHCCC027A Prepare, cook and serve food for service C
16 SITHCCC028A Prepare, cook and serve food for menus C
17 SITHCCC029A Prepare foods according to dietary and cultural needs C
18 SITHIND001A Develop and update hospitality industry knowledge C
19 SITXCOM001A Work with colleagues and customers C
20 SITXCOM002A Work in a socially diverse environment C
21 SITXCOM003A Deal with Conflict situations C
22 SITXFSA001A Implement food safety procedures C
23 SITXHRM001A Coach others in job skills C
24 SITXOHS001A Follow health, safety and security procedures C
25 SITXOHS002A Follow workplace hygiene procedures C
26 HLTFA301B Apply first aid C
27 SITHCCC015A Plan and prepare food for buffets E
28 SITHCCC026A Establish and maintain quality control of food E
29 SITXFSA002A Develop and implement a food safety plan E

Resources and Materials:

For full list of all the resources and materials provided in Yorke Commercial training kitchen click here

Uniforms and materials

Students will be required to have textbooks, uniform, chefkit. These textbooks, uniform and chefkit will be provided to students by Yorke Institute. For a list of items contained in the chef kit and the uniform click here.

Training Delivery:

Theory deliver and assessment will be in classroom and simulated environment. Practical delivery and assessment will take place in the commercial kitchen environment. Work placement will be undertaken in various hospitality enterprises where food is prepared and served. This component will amount to a total of 240 hours and is a requirements of SITHCCC027A & SITHCCC028A. Work placement will be arranged by Yorke Institute and students will be paid atleast $5.00 per day by the employer.

 

 

Sample - Academic Calendar for Certificate III in Hospitality (Commercial Cookery)