Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

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CRICOS Course Code: 093050J

VET National Code: SIT30816

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.

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. 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.

Career outcomes:

  • Commis Chef
  • Cook
  • Assistant cook

Course Admission Requirements:

Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). All students must be over 18 years of age before they can commence this course at APSI.

Domestic Australian Students

  • For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above).
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
  • Additional requirements below.

International Students

  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered.
    • International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
  • For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
  • Additional requirements below.

Additional Requirements

All students must be willing to apply, or already hold, a current National Police Clearance (not older than 3 months at time of enrolment). This is COMPULSORY for students/candidates to undertake workplace training.

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

Course Details

Intake Dates

2017

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.