Certificate III in Hospitality (Commercial Cookery)
(Course Code SIT30807/ CRICOS Code: 069865C)
Course Aims
This qualification provides the skills and knowledge for an individual to
be competent as a qualified chef or cook who specialises in patisserie
and in a supervisory or team leading role in a patisserie or pastry
kitchen. Work would be undertaken in various hospitality enterprises
where patisserie products are prepared and served, including
patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes
and coffee shops.
Individuals with this qualification are able to perform roles such as:
- preparing appetisers, salads, stocks, sauces and soups
- preparing vegetables, fruit, eggs and farinaceous dishes
- selecting, preparing and cooking poultry, seafood and meat
- preparing hot and cold desserts, pastries, cakes and yeast goods
- planning and preparing food for buffets.
Possible job title includes
Cook
This qualification provides the skills and knowledge for an individual to be
competent as a qualified cook. Work would be undertaken in various
hospitality enterprises where food is prepared and served, including
restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Individuals may have some responsibility for others and provide technical
advice and support to a team.
Course Content
CORE UNITS
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
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
SITHCCC016A Develop cost-effective menus
SITHCCC027A Prepare, cook and serve food for food service
SITHCCC028A Prepare, cook and serve food for menus
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHIND001A Develop and update hospitality industry knowledge
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXCOM003A Deal with conflict situations
SITXFSA001A Implement food safety procedures
SITXHRM001A Coach others in job skills
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
HLTFA301B Apply first aid
ELECTIVE UNITS
SITXCCS002A Provide quality customer service
SITHCCC021A Handle and serve cheese
SITXCOM004A Communicate on the telephone
Mode of Study
Face to Face
Assessment Methods
Work based, Classroom, Practical Training Kitchens
Assessment Methods used but not limited to: -
- Observation of ongoing activities in class and in a commercial kitchen
- Face to face delivery
- Short formal and informal tests
- Presentation of Portfolios
- Role plays
- Observation of group discussion
Course Outcome and Pathway
This course is designed for applicants who are employed as a
kitchen hand and aiming to become a cook or chef. The course
provides participants with the skills and training in the preparation of
food within the culinary industry. It is a good idea if students
studying commercial cookery have some industry experience or
work part-time in the industry.
Course Duration
1 year
2012 Intake
Term1: 13/02/2012 - 15/02/2012
Term2: 30/04/2012 - 01/07/2012
Term3: 16/07/2012 - 16/09/2012
Term4: 01/10/2012 - 02/12/2012
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