CERTIFICATE III IN COMMERCIAL COOKERY

Upcoming Programs
Certificate III in Commerical Cookery
Course Code: SIT30821
Take the next step in your hospitality career with Certificate III in Commercial Cookery. This hands-on course is the stepping stone for you to become a Commis Chef, Chef or Assistant Chef in restaurants, hotels, pubs, clubs and cafes.
Throughout this highly practical course you’ll get to hone your creative cooking skills by learning how to create amazing desserts, cakes pastries and breads. You’ll learn skills across every aspect of kitchen management, from running a fast-paced kitchen, planning and costing menus and preparing five star food.
Barringtons offer this nationally accredited training course in a flexible format, meaning you get the training you need when it is convenient for you.
Core Units
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP009 Clean kitchen premises and equipment
- SITHKOP010 Plan and cost recipes
- SITHPAT016 Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
Elective Units
- SITHCCC025 Prepare and present sandwiches
- SITHCCC026 Package prepared foodstuffs
- SITHASC021 Prepare Asian appetisers and snacks
- BSBSUS211 Participate in sustainable work practices
- SITXCOM007 Show social and cultural sensitivity
Funding may be available for eligible Apprentices and Trainees who are Full Time Employees (and have been employed for less than 3 months) or Part Time Employees (working a minimum of 21 hours a week and have been employed for less than 12 months). Contact our team for more information.
Course Content
Curriculum is empty