Certificate III in Commercial Cookery

Entry Requirements

Mandatory entry requirements

• 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.

Recommended entry requirements

• It is expected that the leaner is actively seeking employment, either casual, part time or full time, with the aspiration of working as commercial cook.
• This non apprentice stream also provides business owners the opportunity to undertake the same training as an apprentice. Without the exemption, business owners were not able to sign themselves up as an apprentice through an Australian Apprenticeship Centre.

Limitations to entry

• A typical day of delivery for this course may include 1 hour theory and up to 5.5 hours practical training in the commercial kitchen environment. Learners should be aware, if they have any pre existing injuries or limitations to being on their feet, that this may not be suitable for their needs. In all cases, trainers will do their best to modify or provide alternative solutions to meet training outcomes, however, a large component of the assessments is observation in the kitchen environment.

Pre-requisites

Not Applicable

Online requirement

Not Applicable

Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

• Fees and Fee Assistance
• Payment Plans
• Scholarships
• Student Support Services

Specialist Course Information

Placement

Students will be required to find work placement to ensure the competency standards are met in order to be deemed competent in the following 2 units;

Workplace occasions required for:

• SITHCCC011 Use cookery skills effectively – 12 occasions must be completed to competency standards
• SITHCCC020 Work effectively as a cook – 48 occasions must be completed to competency standards
  
  If the student is already working casual or part time in a commercial kitchen environment, then placement may not be required, as the work experience gained through employment may be sufficient as a form of evidence to meet competency standards for the above two units.

Placement is arranged by: Student

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 Modules

Course Units

SITXWHS001 Participate in safe work practices

SITXINV002 Maintain the quality of perishable items

SITXHRM001 Coach others in job skills

SITXFSA101 Use hygienic practices for food safety

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

Didasko Learning Online is used for the delivery of theory and assessment tasks.

Assessment tasks typically include multiple choice, short answer, projects, tasks, role play and learner activities. Practical assessment will take place in the training restaurant for 6 sessions (12 occasions), the remaining practical placement will be completed in industry.