COVID-19: You can study with confidence knowing that all programs are being delivered safely observing safe distancing measures. Every course has different safe distancing requirements so enquire for more details about the course you are interested in.
Code:
SIT30816
Course Type:
Pre-Apprenticeship; Accredited Course; Apprenticeship
Study Mode:
On Campus, Workplace
Duration:
3 years
Starting Date:
2/7/2020 and 24/9/2020
Location:
Morwell
Enquiry

Enquire Online

Provide your details below and we'll be in contact soon!

Course Overview

Get ready to jump into an exciting apprenticeship that will take you into the kitchen, developing delicious dishes for the public! With your Certificate III in Commercial Cookery, you’ll learn how to plan, organise, prepare and cook food in a commercial kitchen. Study unique food styles, experiment with different ingredients, tackle occupational health and safety procedures, and learn effective communication skills with this qualification.

Take what you’ve learnt out into the field in training sessions at operational restaurants where you’ll gain real experience in the industry. Once completed, you’ll have the skills to work as a qualified cook in restaurants, cafes, bistros, clubs, cruise ships, and resorts across Australia.

This course is delivered with a combination of online and on campus workshops.

Times

Morwell attendance Days
First Year Apprentice attend every Thursday 9.00am - 4.00pm
Second Year Apprentices attend every Tuesday 9.00am - 4.00pm
Third Year Apprentice attend every Monday 9.00am - 4.00pm

Leongatha Attendance Days
First Year Apprentice   class attend every Monday 9.00am - 4.00pm
Second and Third Year Apprentice Class attend every Wednesday 9.00am - 4.00pm

Bairnsdale Attendance Days
First Year Apprentice class attend every Wednesday between 9.00am - 4.00pm
Second Year Apprentice class attend every Tuesday   between 9.00am - 4.00pm
Third year apprentice class attend every Monday between 9.00am - 4.00pm

No attendance is required on public holidays or school holiday periods. The learner will be provided with a class schedule/timetable for the full year at the commencement of the course.

Qualifications and Recognition

Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery (Apprenticeship).

Career Opportunities

This qualification 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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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

Opportunities for Further Study

  • SIT40516 Certificate IV in Commercial Cookery
  • SIT40616 Certificate IV in Catering Operations (Not on offer at TAFE Gippsland)
  • SIT40716 Certificate IV in Patisserie (Not on Offer at TAFE Gippsland)
  • SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
  • SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)

Further Information

Course and Entry Requirements

Entry Requirements

Mandatory entry requirements

  • The learner must be signed up as an apprentice for this qualification. If the learner is not a registered apprentice, it is advised that they enrol as a Non Apprentice.
  • For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, Federation Training will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
  • The Pre-Training Review will:

    identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);

    • ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
      ascertain that the proposed learning strategies and materials are appropriate for that individual.
    • When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.
  • When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), Federation Training will recommend appropriate strategies for the Learner.

Pre-requisites

Not Applicable

Online requirement

Not Applicable

Fees

Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information

N/A

Placement

Not Applicable

Pathway to Industry Licence

Not Applicable

Material and Equipment supplied by students

Not Applicable

Student Services

Support is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.

Recognition of Prior Learning

Many TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Course Structure

Course Modules

Course Units
SITXWHS001 Participate in safe work practices
SITXINV002 Maintain the quality of perishable items
SITXHRM001 Coach others in job skills
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITHKOP001 Clean kitchen premises and equipment
SITHCCC021 Prepare specialised food items
SITHCCC020 Work effectively as a cook
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC012 Prepare poultry dishes
SITHCCC011 Use cookery skills effectively
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC002 Prepare and present simple dishes
SITHCCC001 Use food preparation equipment
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
BSBCMM201 Communicate in the workplace

Assessment

Assessment is competency based.  A range of assessment methods will be used, including written questions, practical tasks, and workplace observation.

Workplace assessment is available for Apprenticeship pathway.