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SIT30816 - Certificate III in Commercial Cookery

Course Overview

SIT30816 Certificate III in Commercial Cookery reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

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

Graduates of this course will receive an internationally recognised Australian Qualification issued through TAFE Queensland (RTO 0275).

 

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Course Delivery

Location: Fiji, Vanuatu, PNG and Samoa.

Duration: Course duration is 22 weeks full time including a 1 week mid semester break. Students will attend classes for a minimum of 5 days per week including work placement. Additional out-of-hours study time will be required.

Delivery Mode: Face to face. Training will be delivered in English and incorporates language, literacy and numeracy (LLN) support. 

Course Fees: The course fees are FJD5,000, VUV120,000, PKG4,800, WST3,000. The fee includes personal protective equipment, stationery, uniform and starter knife kit. The Australian Government subsidises the cost of the course including materials and consumables. Course fees are subject to change without prior notification. View current fees.

* APTC is a registered training provider with FNU, Fiji. Fijian employers may be eligible to claim financial support for staff training through the Grant Training Levy.

 

Entry Requirements

  • Must be a citizen of a Pacific Island Forum country
  • Have significant prior industry experience (more than one year) in the area in which they wish to train or have a local qualification and limited relevant industry experience (up to one year) in the area in which they wish to train
  • Complete the Literacy and Numeracy Assessment and Vocational Knowledge Assessment

Applicants may apply for recognition of prior learning.

* Courses offered, course dates and fees may vary depending upon student and industry demand.



Course Contents

The SIT30816 Certificate III in Commercial Cookery will cover the following units:

Unit CodeUnit title
SITXFSA001Use hygienic practices for food safety
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC020Work effectively as a cook
SITHKOP001Clean kitchen premises and equipment
SITHKOP002Plan and cost basic menus
SITHPAT006Produce desserts
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITXWHS001Participate in safe work practices
SITHPAT004Produce yeast-based bakery products
SITHCCC015Produce and serve food for buffets
SITHCCC011Use cookery skills effectively
BSBWOR204Use business technology

Bold Font indicates core units; Standard font indicates electives (21 core - one of which is a pre‐requisite - plus 4 elective units)

* Please note; elective units of competency may vary from campus to campus depending on local industry needs


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