Certificate III in Commercial Cookery

If creating great food puts you in a good mood, why not consider a career as a chef? The Certificate III in Commercial Cookery course (SIT30821) is designed for those with a passion for cookery in a commercial environment. This course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition. Graduates are qualified to enter careers in hospitality establishments, including hotels, motels, and bistros. 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, cafes, and coffee shops. Students hone their skills in the fully operational licensed training restaurant at our Bendigo City campus. The Certificate III in Commercial Cookery (SIT30821) can also be done as a full-time or part-time apprenticeship. Applicants will need to be employed for the apprenticeship. Apprenticeship streams will take two to three years and non-apprentice full time students will take one year (full time study). A part time industry course is also available. Students can use the successful completion of the industry preparation course to gain credit towards a Certificate III in Commercial Cookery. To successfully complete this course, students must undertake mandatory work placement of 48 service periods. Our course delivery features a combination of on-campus and remote (online) learning. This flexibility allows our students to continue to study in a safe, guided and supported manner. Students must possess a certain level of physical fitness suitable for a kitchen environment. This includes the ability to stand for extended periods and engage in manual tasks such as kneeling, lifting, reaching, grabbing, mixing, and stirring. These activities are essential for tasks such as cleaning, collecting ingredients, and using equipment for food preparation and cooking. It is crucial to emphasise that adherence to standard recipes is mandatory. To successfully complete SITHCCC036 Prepare meat dishes, students must be adept at handling various meat items, including beef, game (such as kangaroo, venison, and specialty meats), lamb, pork, and offal (kidney and liver). Additionally, students must handle all types of seafood to fulfill the requirements of SITHCCC037 Prepare seafood dishes. These physical and skill-based prerequisites are essential to competency in this unit.