Certificate III in Commercial Cookery

 
Qualification:
Certificate III   NRT
Course no:
SIT30816-01V01
National code:
SIT30816
Start date:
Mon 24 Apr 2017
 –   Ultimo
  • Expand all
  • Commercial Cookery course details

    Course description and aims

    This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

    This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafs, and coffee shops.

    No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

    Course outcomes and careers

    TBA

    Entry requirements

    There are no entry requirements for this qualification.

    Enrol at any location

    Ultimo
    Part Time Evening
    Course type:
    Apprenticeship
    Course start:
    Mon 24 Apr 2017
    Course duration:
    2 Years
    Financial Assistance:
    Smart & Skilled
    Attendance:
    6.5 Hours per week
    Course Fee:
    $2000
    Code:
    SIT30816-01V01-17ULT-201
    View details
    Indicative timetable:

    You will need to attend approximately 6.5 hours of class a week over 1 day per week. An indication of how your weekly timetable may look is: Monday, 12:30pm to 8:00pm.

    How to enrol or apply:

    Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies. You and your employer should contact an Apprenticeship Network Provider (APN) and tell them you're interested in studying at Sydney TAFE. The APN will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the APN to complete a Training Plan Proposal. Once you have both these documents, the APN will lodge them with State Training Services, who will provide further advice about next steps.

    Find out more: http:// http://www.training.nsw.gov.au/individuals/apprenticeships_traineeships/getting_started/index.html

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion (capped at $2,000) of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Other Information:

    You will be advised of your individual timetable on confirmation of enrolment.

    Subjects

    NumberSubject nameNominal hours
    SITHKOP001Clean kitchen premises and equipment13
    SITXHRM001Coach others in job skills20
    SITXINV002Maintain the quality of perishable items10
    BSBSUS201Participate in environmentally sustainable work practices20
    SITXFSA002Participate in safe food handling practices40
    SITXWHS001Participate in safe work practices12
    SITHKOP002Plan and cost basic menus30
    SITHCCC003Prepare and present sandwiches10
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80
    BSBWOR203Work effectively with others15
    Course start:
    Mon 24 Apr 2017
    Course duration:
    2 Years
    Financial Assistance:
    Smart & Skilled
    Attendance:
    6.5 Hours per week
    Course Fee:
    $9540
    Smart and Skilled Second Qual:
    $2550
    Smart and Skilled First Qual:
    $2130
    Code:
    SIT30816-01V01-17ULT-202
    View details
    Indicative timetable:

    You will need to attend approximately 6.5 hours of class a week over 1 day per week. An indication of how your weekly timetable may look is: Monday from 12.30pm to 08.00pm.

    How to enrol or apply:

    To apply for this course you must meet the Smart and Skilled eligibility criteria: http://www.sydneytafe.edu.au/courses/smart-skilled

    GET YOUR UNIQUE STUDENT IDENTIFIER (USI)

    Before you enrol you must have a Unique Student Identifier (USI). Visit http://www.usi.gov.au/students/create-your-usi to request a USI. Remember to add Sydney TAFE to your account via the Manage Permissions page (code: 90003, name: TAFE NSW - Sydney Institute).

    Find out more about applying and enrolling: http://www.sydneytafe.edu.au/courses/applying-and-enrolling

    Fee information:

    SMART AND SKILLED FEES

    This course is government-subsidised, meaning you pay a portion of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.

    The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

    For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.

    PAYMENT OPTIONS AND ASSISTANCE

    Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges

    Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance

    ADDITIONAL RESOURCES

    To participate in this course you will need to purchase a full chefs uniform including: white jacket and buttons, white apron, chefs trousers, neckerchief and skull cap with Sydney TAFE logo., Chefs toolkit, at an approximate cost of $400. Some suggested retailers for these items are: Johnsons Club Chef or Fraser and Hughes.

    RECOGNITION

    Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.

    Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition

    Other Information:

    You will be advised of your individual timetable on confirmation of enrolment.

    Subjects

    NumberSubject nameNominal hours
    SITHKOP001Clean kitchen premises and equipment13
    SITXHRM001Coach others in job skills20
    SITXINV002Maintain the quality of perishable items10
    BSBSUS201Participate in environmentally sustainable work practices20
    SITXFSA002Participate in safe food handling practices40
    SITXWHS001Participate in safe work practices12
    SITHKOP002Plan and cost basic menus30
    SITHCCC003Prepare and present sandwiches10
    SITHCCC006Prepare appetisers and salads25
    SITHCCC005Prepare dishes using basic methods of cookery45
    SITHCCC018Prepare food to meet special dietary requirements75
    SITHCCC014Prepare meat dishes50
    SITHCCC012Prepare poultry dishes25
    SITHCCC013Prepare seafood dishes30
    SITHCCC007Prepare stocks, sauces and soups35
    SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45
    SITHCCC019Produce cakes, pastries and breads40
    SITHPAT006Produce desserts100
    SITXCCS006Provide service to customers25
    SITXINV003Purchase goods30
    SITXINV001Receive and store stock10
    SITHCCC001Use food preparation equipment25
    SITXFSA001Use hygienic practices for food safety15
    SITHCCC020Work effectively as a cook80
    BSBWOR203Work effectively with others15

     

     

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    Sydney NSW 2000
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