Course Information

This course is provided for apprentices and employers with apprentices requiring off-the-job training in a practical environment.

Students engaging in an Australian School-based Apprenticeship in a college environment will be encouraged to complete up to 45% of the course in the two years at College.

Program Title:

Certificate III in Hospitality (Commercial Cookery)

Qualification code:

SIT30807

Type:
Apprenticeship

This qualification delivers the basic foundations and content for students to develop the skills and knowledge used in the hospitality industry specialising in cooking techniques and various styles.  Students will also learn how to apply safe work practices necessary for the safe use and cleaning of a range of utensils and equipment generally used on-the-job.  These include:
• knives
• gas hobs
• grills
• commerical ovens

 <<Click on the Info button for the full course overview>>   

Job summary:
The apprentice undertaking this role will prepare menus, purchase, prepare, cook and serve various types foods in catering, dining domestic and other establishments.  This is a non-specific cooking apprenticeship encompassing most Western cooking styles.
The chef apprentice may also perform tasks including:
• plan menus and work out food and labour costs
• discuss food preparation issues with managers and other staff members
• order food, kitchen supplies and equipment
• divide food into portions and add gravies, sauces and garnishes
• freeze and preserve foods

This apprenticeship is designed to give the apprentice skills in a wide range of establishments.

Career Opportunities:
Graduates will complete the program with the skills and knowledge recognised in industry for roles and titles in various sectors. Possible job titles relevant to this qualification include:
• Chef
• Cook
• Caterer

Australian Standard Classification of Occupations:
FOOD TRADESPERSONS

Sub-industry:
QUALIFIED COOK

Apprenticeship Probation/Duration Details:

The course is delivered both on and off the job. The total duration for this full time course is 1013 nominal hours*.  For School-based Program students this includes work placement time and is scheduled around but does not include essential learning subjects.

*All Apprenticeships have a nominal term - this is the timeframe that is on the Apprenticeship training contract.  The nominal hour total is the amount of time that it’s reasonably expected that someone could become competent and complete their Apprenticeship.  This figure is a guideline and does not restrict their learning progress.

Progression Points within Expected Duration:
To achieve a reasonable rate of progress and completion within the expected duration (48 months) it is anticipated an apprentice would achieve 25% of the total competency value for the qualification (refer to clause 2.1.1 of Schedule 3 of the QIRC Order) within each 12 month period of the apprenticeship.

Program Subjects:

To obtain a Certificate III in Hospitality (Commercial Cookery) 29 Units of competency will be completed in the following areas:

Core
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITX0HS001A Follow health, safety and security procedures
SITHIND001A Develop and update hospitality industry knowledge
SITXOHS002A Follow workplace hygiene procedures
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC027A Prepare, cook and serve food for food service.
SITHCCC006A Prepare appetisers and salads
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC009A Prepare vegetables fruit,  eggs and farinaceous dishes
SITHCCC010A Select ,prepare and cook poultry.
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
HLTFA301B Apply first aid
SITXFSA001A Implement food safety procedures
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC028A Prepare, cook and serve food for menus.
SITHCCC016A Develop cost effective menus.
SITXHRM001A Coach others in job skills
SITXCOM003A Deal with conflict situations
    
Electives
BSBCMN213A Produce simple wordprocessed documents
SITXCOM005A Make presentations
SITHASC001A Use basic asian methods of cookery