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Certificate III in Commercial Cookery

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Qualification Code: SIT 30816
CRICOS Course Code:093050J

Course Description

Certificate III in Commercial Cookery will equip students with the skills to become a qualified chef and allow graduates to enter the dynamic world of the hospitality industry. This one year training course offers a mix of theory and hands-on practical training. Both International and Australian domestic students can enrol in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in WA. Please contact our student services for more details.

With this qualification, students will be able to work in a variety of venues where food is prepared and served. Course subjects include planning, organising, preparing and presenting food such as appetisers, stocks, meats, seafood and poultry, desserts and pastries, following health and safety procedures, maintaining kitchen premises, developing hospitality industry knowledge, developing cost effective menus and preparing food according to dietary and cultural needs.

Students are required to do hands-on practical training in Australian Professional Skills Institute’s fully operational commercial training kitchens below:

  • International on the Waters Hotel in 1 Epsom Avenue, Ascot
  • Cafe Bella Vista on 150 Bennett Street, East Perth

Subject areas:

  • effective communication in the workplace
  • work as part of a team in a kitchen environment
  • work health and safety procedures
  • workplace hygiene
  • basic skills to produce quality foods
  • plan menus
  • basic cooking methods
  • how to cook a range of dishes with different ingredients
  • prepare a variety of food according to dietary or cultural needs
  • control costs
  • serve a range of meals in a professional manner.

At the end of theory and practical training, all students are required to undertake compulsory  workplace training for 10 weeks. Workplace training is an integral part of the training and assessment for this qualification. All students are required to work in an appropriate hospitality establishment such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops as a trainee chef.

Job roles:

  • Commis Chef
  • Cook
  • Assistant cook

There are no entry requirements for this qualification

Course Admission Requirements

Important Notice:
All International students must be over 18 years of age before they can commence their studies at APSI.

Admission Requirements:

  • Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to sit for a language, literacy and numeracy test (LLN) before a place can be offered.
  • For Certificate level courses, student must have completed a minimum of Year 11 schooling or equivalent or to be a mature age student (20 years of age and above)
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Units of Competency

This course consists of 25 units of competence with 22 core units and 3 elective units as listed below:

Unit Code
Unit Name
Core Units
BSBSUS201  Participate in environmentally sustainable work practices
BSBWOR203  Work effectively with others
 HLTAID003  Provide first aid (Elective unit)
SITHCCC001  Use food preparation equipment
SITHCCC005  Prepare dishes using basic methods of cookery
SITHCCC006  Prepare appetisers and salads
SITHCCC007  Prepare stocks, sauces and soups
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012  Prepare poultry dishes
SITHCCC013  Prepare seafood dishes
SITHCCC014  Prepare meat dishes
SITHCCC018  Prepare food to meet special dietary requirements
SITHCCC019  Produce cakes, pastries and breads
SITHCCC020  Work effectively as a cook
SITHKOP001  Clean kitchen premises and equipment
SITHKOP002  Plan and cost basic menus
SITHPAT006  Produce desserts
SITXFSA001  Use hygienic practices for food safety
SITXFSA002  Participate in safe food handling practices
SITXHRM001  Coach others in job skills
SITXINV002  Maintain the quality of perishable items
SITXWHS001  Participate in safe work practices
Elective Units
SITXINV001  Receive and store stock
SITXCCS006  Provide service to customers
SITHIND002  Source and use information on the hospitality industry
Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
Intake Dates

2017

17 July, 9 October

2018

5 February, 30 April, 16 July, 8 October

Mode of Delivery

This course is delivered in a mix of face to face training, multi-media demonstrations, hands-on practical training in a commercial kitchen, practical in simulated hospitality environment and workplace training.

Each day of delivery follows the same structure. The first 2 hours involves trainer lead but student focussed explanation, demonstrations, presentations, questions and answers, student practice. The second 2 hours involves the trainer and student undertaking their assessment tasks on premises (as a learning tool) utilising the specialised training facilities under the required supervision of the trainer.

The second day of delivery is conducted at the commercial kitchen in Café Bella Vista for all practical work.

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as

  • Chef
  • Cook
  • Assistant cook
Course Duration

52 weeks (1 year)  includes 10 weeks of work place training

Entry Requirements
  • Minimum 18 years of age
  • Completion of Year 11 or high school or equivalent
  • Have a passion to work in the kitchen or hospitality industry
  • Have a minimum English proficiency of IELTS 5.5 or equivalent
  • This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
Timetable

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

  • Classroom exercises
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.

Uniform

All commercial cookery students are required to purchase one full set of chef’s uniform through APSI’s designed supplier. The chef’s uniform consists of chef’s  jacket, trousers, apron, chef’s hat and protective footwear. All students must wear full set of chef’s uniform when they attend training in the commercial kitchen.

Students are also required to purchase one full set of knives for all practical classes.

Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

Recognition of Prior Learning

APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute

Accreditation

This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Certificate III/ IV level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.

Articulation

Upon completion of Certificate III, students can continue to study Certificate IV in Commercial Cookery.

Employment Skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

Café Bella Vista, 150 Bennett Street, East Perth, WA 6004 Western Australia

At the workplace

Disclaimer

The information contained on this website is current at the time of publishing. Australian Professional Skills Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.