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10 months
Course Overview
Where You Can Study
Suite 5, Level 2, 55 Pyrmont Bridge Road, Pyrmont, NSW 2009
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare poultry dishes
Core unit
Prepare meat dishes
Core unit
Prepare seafood dishes
Core unit
Produce cakes, pastries and breads
Core unit
Prepare food to meet special dietary requirements
Core unit
Work effectively as a cook
Core unit
Clean kitchen premises and equipment
Core unit
Plan and cost recipes
Core unit
Produce desserts
Core unit
Use hygienic practices for food safety
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Core unit
Receive, store and maintain stock
Core unit
Participate in safe work practices
Core unit
Prepare and present sandwiches
Group A elective – Cookery and Catering
Package prepared foodstuffs
Group A elective – Cookery and Catering
Produce cook-chill and cook-freeze foods
Group A elective – Cookery and Catering
Re-thermalise chilled and frozen foods
Group A elective – Cookery and Catering
Produce and serve food for buffets
Group A elective – Cookery and Catering
Produce pates and terrines
Group A elective – Cookery and Catering
Prepare and serve cheese
Group A elective – Cookery and Catering
Prepare specialised food items
Group A elective – Cookery and Catering
Produce yeast-based bakery products
Group A elective – Cookery and Catering
Transport and store food
Group A elective – Cookery and Catering
Prepare dishes using basic methods of Asian cookery
Group B elective – Asian Cookery
Prepare Asian appetisers and snacks
Group B elective – Asian Cookery
Prepare Asian stocks and soups
Group B elective – Asian Cookery
Prepare Asian sauces, dips and accompaniments
Group B elective – Asian Cookery
Prepare Asian salads
Group B elective – Asian Cookery
Prepare Asian rice and noodles
Group B elective – Asian Cookery
Prepare curry pastes and powders
Group B elective – Asian Cookery
Prepare Asian cooked dishes
Group B elective – Asian Cookery
Prepare Asian desserts
Group B elective – Asian Cookery
Prepare dim sum
Group B elective – Asian Cookery
Participate in sustainable work practices
Group C elective – General
Provide First Aid
Group C elective – General
Maintain ethical and professional standards when using social media and online platforms
Group C elective – General
Use social media and online tools
Group C elective – General
Provide service to customers
Group C elective – General
Source and present information
Group C elective – General
Show social and cultural sensitivity
Group C elective – General
Purchase goods
Group C elective – General
Identify hazards, assess and control safety risks
Group C elective – General
Common Questions
The Certificate III in Commercial Cookery (SIT30821) has a duration of 42 weeks.
The course is offered at two campuses: Sydney (Suite 5, Level 2, 55 Pyrmont Bridge Road, Pyrmont, NSW 2009) and Adelaide (Level 18 Greenhill Road, Wayville, SA 5034).
Yes, this course is subsidised in both SA and NSW. In South Australia it is subsidised under SkillingSA, an SA Government Initiative (eligibility and subsidy criteria apply — visit www.skills.sa.gov.au). In New South Wales it is subsidised by the NSW Government under the SMart and Skilled Initiative (eligibility criteria applies — visit www.smartandskilled.nsw.gov.au/are-you-eligible).
25 units must be completed in total: 20 core units and 5 elective units, consisting of 3 units from Group A (Cookery and Catering) or Group B (Asian Cookery), and 2 units from Group A, Group B, or Group C (General electives). All electives chosen must contribute to a valid, industry-supported vocational outcome.
Graduates can pursue careers as an Apprentice Chef, Kitchen Staff, Cook, or Sous Chef, working in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. The qualification can also be packaged with further study including the Certificate IV in Kitchen Management, Diploma of Hospitality Management, and Advanced Diploma of Hospitality Management.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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India
Master of Nursing · Griffith University
