SIT30821 - CERTIFICATE III IN COMMERCIAL COOKERY

(CRICOS Course Code: 109836F)

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CORE UNITS

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous
dishes

SITHCCC031*

Prepare vegetarian and vegan dishes

SITHCCC035*

Prepare poultry dishes

SITHCCC036*

Prepare meat dishes

SITHCCC037*

Prepare seafood dishes

SITHCCC041*

 Produce cakes, pastries and breads

SITHCCC042*

Prepare food to meet special dietary requirements

SITHCCC043*

Work effectively as a cook

SITHKOP009*

Clean kitchen premises and equipment

SITHKOP010

Plan and cost recipes

SITHPAT016*

Produce desserts

SITXFSA005

Use hygienic practices for food safety

SITXFSA006

Participate in safe food handling practices

SITXHRM007

Coach others in job skills

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

ELECTIVE UNITS​

SITHCCC025

Prepare and present sandwiches

SITHCCC026

Package prepared foodstuffs

SITHCCC040

Prepare and serve cheese

SITHCCC044

Prepare specialised food items

BSBSUS211

Participate in sustainable work practices

ENTRY REQUIREMENTS
COURSE INVESTMENT

Option 1 Tuition Fee:

52 weeks (Classroom Based) $9,000
Administration Fee: $100.00, Material Fee: $1,000.00

Option 2 Tuition Fee:

106 weeks (Classroom Based) $21,000
(Certificate III + Certificate IV + Diploma Package)
Administration Fee: $100.00, Material Fee: $1,500.00

Option 3 Tuition Fee:

106 weeks (Classroom Based) $24,000
(Certificate III + Certificate IV + Diploma + Advanced Diploma Package)
Administration Fee: $100.00, Material Fee: $1,800.00

DELIVERY MODE
BROCHURES​

International  – Download

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