Certificate III in Commercial Cookery

The hospitality industry is now demanding a minimum II / III certificate for various positions in hospitality services worldwide. Certificate III in Commercial Cookery will provide students with the right skills and knowledge to serve as a chef in restaurants, hotels, parties, bars, cafes and to run their restaurants and food stalls.

At KVCC Global, we help students gain hands-on training and work experience at one of Australia’s leading training institutions. Join one of the exciting and customer-oriented careers in Hospitality that shows no signs of slowing down.

Please note, this specialized course may not be suitable for individuals who are unable to handle knives, dairy products, meat (beef and halal), poultry or seafood items.

Study and Sharpen Your Talent To Be A Professional Chef!

You will learn how to plan, prepare and cook a variety of dishes suitable for different cultural and dietary needs. Besides, you will also learn how to handle and use food preparation equipment, plan and cost basic menus, maintain food hygiene and safety, follow safe working practices, manage perishable food items, receive and store food supplies, as well as clean kitchen equipment and premises.

The day you complete the SIT30816 Certificate III in Commercial Cookery, you’ll be ready to start your career as a chef in a variety of kitchens. Not only this, this professional course can help you register directly for the SIT40516 Certificate IV Commercial Cookery course in Australia.

Entry Requirements

Education: Completion of Year 11 or high school or equivalent or Acquired knowledge and experience in commercial cookery.

Proficiency in English:

IELTS Test Score 5.5 or equivalent.
Age: 18 years or above
Additional Requirements: International students must have the National Police Clearance (not more than 3 months old) to pursue workplace training.

Modes of Study

Delivery methods of the course study shall include;

  • Work-based training of 100 hours for over 5 weeks.
  • A face-to-face classroom-based study, practical training, evaluation and assessment at a commercial kitchen.
  • During training, students are allowed to practice their learning and skills in real workplace settings.
  • Students will learn how to prepare, cook and serve at least 48 different dishes for breakfast, lunch, dinner and special occasions.

Course Units

To finish the course, you need to complete all core and elective units, the list of units is shown below:

# Elective Units (Code) Unit Name
1 SITHKOP005 Organized cooking operations
1 SITXMGT001 Supervising work operations
1 SITHKOP004 Creating menus for special dietary needs
1 BSBSUS401 Implementing and monitoring environmentally sustainable work functions.
1 SITXHRM003 Manage and Lead Team People
1 SITXWHS003 Implement and monitor health, work, and safety operations.
1 BSBDIV501 Managing diversity at the workplace
1 SITXCOM005 Managing work conflict
1 SITXFIN003 Managing finances within an assigned budget

Course Duration

The total tenure of this course is over 40 weeks excluding 12 weeks of holiday breaks. Classes are scheduled for 2 ½ days (Total 20 hours) per week. Students are allowed to study an additional 10 hours per week.

Course Intakes

Beginning of every month. Contact the KVCC Global Administration team for more information.

Assessment

The assessment is based on skills-based training standards. The performance of students is evaluated on their ability to fulfill their tasks as per industry standards. Evaluation of all units of competence will be conducted by using a choice of portfolios, assignments, classroom exercises, practical demonstrations, case studies, group activities, projects, Knowledge-based verbal and written tests, and quiz. Depending on the course assessment requirements, students need to serve their customers with breakfast, lunch and dinner on weekends and weekdays. Student performance is evaluated during the weekend or weekdays to meet the comprehensive requirements of the course.

Awards

Students who complete any unit of competence in the course will be issued a statement of achievement for all those units considered qualified. Upon completion of all SIT30816 Certificate III competency units in commercial cookery, students will be eligible to enter SIT40516 Certificate IV in commercial cookery.

Recognition of Prior Learning

With prior experience, knowledge, skills or qualifications achieved from formal studies or training in related fields, students can avail recognition of Prior Learning (RPL) or Credit Transfer (CT) by applying not more than two weeks after the starting date of the CoE. This recognition helps students to reduce the duration of the course.

Career Outlook

This qualification allows students to look for employment mainly as an Chef, Cook, and Assistant Cook.

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