Contact Info
-
1 Crocus Way, Ferndale WA, Australia
This qualification of Certificate III in Commercial Cookery reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment 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. This qualification provides a pathway to working as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
July, August
54 Weeks
Face to Face
Level V
Face to Face – 3 days per week (20 hours)
To enroll in this course, students must:
All students must complete a Language, Literacy, and Numeracy (LLN) test prior to enrolment. The test assesses your foundational skills in learning, reading, writing, oral communication, and numeracy at ACSF Level 3. This test helps us identify if additional learning support is required
| 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 |
| SITHCCC025* | Prepare and present sandwiches |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHCCC038* | Produce and serve food for buffets |
| SITXCCS014 | Provide service to customers |
| BSBSUS211 | Participate in sustainable work practices |
