Certificate III in Commercial Cookery - SIT30821
Jabin Hopkins Institute of Technology
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03189B
This qualification reflects the role of 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.Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Subjects
- Identify hazards, assess and control safety risks
- Prepare appetisers and salads
- Produce cook-chill and cook-freeze foods
- Plan and cost recipes
- Prepare food to meet special dietary requirements
- Prepare curry pastes and powders
- Source and present information
- Produce pates and terrines
- Prepare dishes using basic methods of cookery
- Prepare Asian salads
- Prepare Asian appetisers and snacks
- Prepare Asian sauces, dips and accompaniments
- Prepare seafood dishes
- Provide service to customers
- Purchase goods
- Prepare poultry dishes
- Participate in sustainable work practices
- Coach others in job skills
- Maintain ethical and professional standards when using social media and online platforms
- Work effectively as a cook
- Prepare vegetarian and vegan dishes
- Prepare specialised food items
- Participate in safe work practices
- Package prepared foodstuffs
- Re-thermalise chilled and frozen foods
- Prepare dim sum
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Receive, store and maintain stock
- Use food preparation equipment
- Prepare Asian cooked dishes
- Produce yeast-based bakery products
- Produce cakes, pastries and breads
- Prepare and serve cheese
- Prepare Asian desserts
- Prepare stocks, sauces and soups
- Prepare meat dishes
- Use hygienic practices for food safety
- Show social and cultural sensitivity
- Prepare Asian stocks and soups
- Provide First Aid
- Prepare and present sandwiches
- Produce and serve food for buffets
- Participate in safe food handling practices
- Produce desserts
- Use social media and online tools
- Clean kitchen premises and equipment
- Transport and store food
- Prepare dishes using basic methods of Asian cookery
- Prepare Asian rice and noodles
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Adelaide - Level 2 and Level 4135 Pirie Stre | No |
|
-copy.webp){kind=logo}
