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SIT30807

Certificate III in Hospitality (Commercial Cookery)

Qualification description

This is the qualification for apprentice cooks. It provides the skills and knowledge for an individual to be competent as a qualified cook in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

  • Government Funding Available: TAS
  • Potential Course Delivery: Classroom, E-Learning, Blended Learning, Work Place Learning, Distance, Recognition of Prior Learning
  • Click here to download course details as a PDF

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This qualification could be applied to the following jobs:

  • Training plan

    JOB DESCRIPTION: Employees work as cooks within the kitchen of cafes, restaurants, hotels, clubs and similar enterprises and perform roles including preparing food, catering a range of dishes, planning menus and controlling costs.(This is the 'trade' qualification for apprentice cooks.)

      • Core Units - 26 required
      • Organise and prepare food
      • Present food
      • Receive and store kitchen supplies
      • Clean and maintain kitchen premises
      • Use basic methods of cookery
      • Prepare appetisers and salads
      • Prepare stocks, sauces and soups
      • Prepare vegetables, fruit, eggs and farinaceous dishes
      • Select, prepare and cook poultry
      • Select, prepare and cook seafood
      • Select, prepare and cook meat
      • Prepare hot and cold desserts
      • Prepare pastries, cakes and yeast goods
      • Develop cost-effective menus
      • Prepare, cook and serve food for food service
      • Prepare, cook and serve food for menus
      • Prepare foods according to dietary and cultural needs
      • Develop and update hospitality industry knowledge
      • Work with colleagues and customers
      • Work in a socially diverse environment
      • Deal with conflict situations
      • Implement food safety procedures
      • Coach others in job skills
      • Follow health, safety and security procedures
      • Follow workplace hygiene procedures
      • Apply first aid
      • Elective Units - 3 required
      • Handle and serve cheese
      • Provide first aid
      • Select catering systems
  • Training plan

    JOB DESCRIPTION: Employees work as cooks in a small business and responsibilities may include supervision of team members and designing menus. (This is the trade qualification for cooks.)

      • Core Units - 26 required
      • Organise and prepare food
      • Present food
      • Receive and store kitchen supplies
      • Clean and maintain kitchen premises
      • Use basic methods of cookery
      • Prepare appetisers and salads
      • Prepare stocks, sauces and soups
      • Prepare vegetables, fruit, eggs and farinaceous dishes
      • Select, prepare and cook poultry
      • Select, prepare and cook seafood
      • Select, prepare and cook meat
      • Prepare hot and cold desserts
      • Prepare pastries, cakes and yeast goods
      • Develop cost-effective menus
      • Prepare, cook and serve food for food service
      • Prepare, cook and serve food for menus
      • Prepare foods according to dietary and cultural needs
      • Develop and update hospitality industry knowledge
      • Work with colleagues and customers
      • Work in a socially diverse environment
      • Deal with conflict situations
      • Implement food safety procedures
      • Coach others in job skills
      • Follow health, safety and security procedures
      • Follow workplace hygiene procedures
      • Apply first aid
      • Elective Units - 3 required
      • Use basic Asian methods of cookery
      • Prepare stocks and soups for Asian cuisines
      • Prepare rice and noodles for Asian cuisines
  • Training plan

    JOB DESCRIPTION: Employees work as cooks in large restaurants, usually under supervision of a chef, and perform a range of specialist cooking roles such as planning and preparing food for buffets and preparing pâtés and terrines. (This is the 'trade' qualification for apprentice cooks.)

      • Core Units - 26 required
      • Organise and prepare food
      • Present food
      • Receive and store kitchen supplies
      • Clean and maintain kitchen premises
      • Use basic methods of cookery
      • Prepare appetisers and salads
      • Prepare stocks, sauces and soups
      • Prepare vegetables, fruit, eggs and farinaceous dishes
      • Select, prepare and cook poultry
      • Select, prepare and cook seafood
      • Select, prepare and cook meat
      • Prepare hot and cold desserts
      • Prepare pastries, cakes and yeast goods
      • Develop cost-effective menus
      • Prepare, cook and serve food for food service
      • Prepare, cook and serve food for menus
      • Prepare foods according to dietary and cultural needs
      • Develop and update hospitality industry knowledge
      • Work with colleagues and customers
      • Work in a socially diverse environment
      • Deal with conflict situations
      • Implement food safety procedures
      • Coach others in job skills
      • Follow health, safety and security procedures
      • Follow workplace hygiene procedures
      • Apply first aid
      • Elective Units - 3 required
      • Plan and prepare food for buffets
      • Prepare pâtés and terrines
      • Select catering systems
  • Training plan

    JOB DESCRIPTION: Employees work as a qualified cook in a restaurant which also runs a catering business. Responsibilities may include the full range of kitchen and cooking functions, coaching others, designing menus, transporting food and using cook-chill production processes. (This is the 'trade' qualification for apprentice cooks.)

      • Core Units - 26 required
      • Organise and prepare food
      • Present food
      • Receive and store kitchen supplies
      • Clean and maintain kitchen premises
      • Use basic methods of cookery
      • Prepare appetisers and salads
      • Prepare stocks, sauces and soups
      • Prepare vegetables, fruit, eggs and farinaceous dishes
      • Select, prepare and cook poultry
      • Select, prepare and cook seafood
      • Select, prepare and cook meat
      • Prepare hot and cold desserts
      • Prepare pastries, cakes and yeast goods
      • Develop cost-effective menus
      • Prepare, cook and serve food for food service
      • Prepare, cook and serve food for menus
      • Prepare foods according to dietary and cultural needs
      • Develop and update hospitality industry knowledge
      • Work with colleagues and customers
      • Work in a socially diverse environment
      • Deal with conflict situations
      • Implement food safety procedures
      • Coach others in job skills
      • Follow health, safety and security procedures
      • Follow workplace hygiene procedures
      • Apply first aid
      • Elective Units - 3 required
      • Apply cook-chill production processes
      • Monitor catering revenue and costs
      • Transport and store food in a sage and hygienic manner
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