Vocational Course

 

  • Certificate III in Commercial Cookery

 Certificate III in Hospitality  - Commercial Cookery (SIT30807)

 

The TAFE delivered Certificate III in Hospitality (Commercial Cookery) is for people who wish to develop the skills, knowledge and work related values required to work in either the commercial, industrial or retail catering industry, patisseries, commercial kitchens and Asian restaurants.
The learner will also participate in the development of higher level commercial cookery skills and knowledge which will include planning and controlling for menu based catering, planning and preparing food for buffets and preparing, cooking and serving food to a fine dining standard.
This course provides strategies to develop these skills in a variety of kitchen operations, as the competency standards are common to many areas of the Hospitality Industry.


CRICOS Code 066650J
Duration 52 weeks (Fulltime)
Location TAFE NSW-Sydney Institute, Sutherland College (Loftus Campus)
Career Opportunities Graduates will have a range of employment opportunities such as a qualified chef/cook in a commercial, industrial or retail catering industry or hospitality enterprise.
Entry Requirements
  • Successful completion of Year 12 (equivalent)
  • IELTS 5.5 or equivalent
Exit Point It is anticipated that students will complete Certificate III in Hospitality- Commercial Cookery (SIT30807)
Assessment Strategy Written or verbal tests, Practical tasks and activities, research, simulation exercises, Observations, Theory assessment in form of quiz, project based assessment, role-plays, Evaluation reports, case studies, skills and or project portfolios, employer reports
Teaching Methods Role-play, simulation, group work, discussion, observation, on-the-job experience, collaborative learning, research, theory presentation and guided practice
 
 
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Fee
 
 
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Subject List
 

Please click subject code if you want to see the details.

 
Subject Code Subject Competency Code
     
CHC01 Hospitality colleague and customer SITXCOM001A
SITXCOM002A
CHC02 Workplace hygiene and food safety SITXOHS001A
SITXOHS002A
SITXFSA001A
CHC03 Introduction to the Hospitality Industry SITHIND001A
CHC04 Organise and prepare food SICHCCC001A
CHC05 Present food SITHCCC002A
CHC06 Receive and store kitchen supplies SITHCCC003A
CHC07 Clean and maintain kitchen premises SITHCCC004A
CHC08 Use basic method of cookery SITHCCC005A
CHC09 Prepare, cook and serve food SITHACCC027A
CHC10 Prepare appetisers and salads SITHCCC006A
CHC11 Prepare stocks, sauces and soups SITHCCC008A
CHC12 Prepare vegetables, eggs and farinaceous dishes SITHCCC009A
CHC13 Select, prepare and cook poultry SITHCCC010A
CHC14 Select, prepare and cook sea food SITHCCC011A
CHC15 Select, prepare and cook meat SITHCCC012A
CHC16 Prepare hot and cold deserts SITHCCC013A
CHC17 Prepare pastry, cakes and yeast goods SITHCCC014A
CHC18 Nutrition applications in food service SITHCCC029A
CHC19 Develop cost effective menus SITHCCC016A
CHC20 people management

SITXHRM001A
SITXCOM003A
CHC21 Prepare food for menus SITHCCC028A
CHC22 Senior first aid HLTFA301B
CHC23 Provide responsible service of alcohol SITHFAB009A
CHC24 Serve food and beverage to customers SITHFAB003A
CHC25 Provide table service of alcoholic beverages SITHFAB005A
 
 
ⓒ 2004 Australian Institute of Commerce and Language (CRICOS Provider Number: 02048A)

 

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