Certificate III in Commercial Cookery - SIT30816

TAFE South Australia (TAFE SA)

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 00092B

This qualification is part of the Tourism, Travel and Hospitality Training Package. It 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. It provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Structure

  • 25 units: 21 core
  • 4 elective

Subjects

  • Assist with the monitoring and modification of meals and menus according to individualised plans
  • Package prepared foodstuffs
  • Prepare poultry dishes
  • Maintain the quality of perishable items
  • Prepare Asian sauces, dips and accompaniments
  • Participate in safe food handling practices
  • Prepare food to meet special dietary requirements
  • Communicate in the workplace
  • Prepare stocks, sauces and soups
  • Identify hazards, assess and control safety risks
  • Use hygienic practices for food safety
  • Prepare Asian stocks and soups
  • Plan and cost basic menus
  • Handle and serve cheese
  • Prepare Asian appetisers and snacks
  • Provide service to customers
  • Prepare dishes using basic methods of cookery
  • Clean kitchen premises and equipment
  • Work effectively with others
  • Prepare dim sum
  • Produce Japanese desserts
  • Participate in environmentally sustainable work practices
  • Participate in safe work practices
  • Prepare dishes using basic methods of Asian cookery
  • Produce and serve food for buffets
  • Prepare Asian salads
  • Show social and c

Study information

Campus Fees Mid year intake Attendance
Regency International: $14,750 Yes
  • Part-time : 12 months
  • Full-time : 6 months

Further information

Applicants must possess Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication, and numeracy skills to successfully complete this program. Students who do not possess these skills to the level required will be enrolled in additional subjects to build the required skills. Students entering as an apprentice or trainee must be employed in the relevant industry prior to enrolment.

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