Become part of the vibrant hospitality industry and reach your goal of becoming an assistant chef.

You will learn principles and methods of food preparation for a commercial food environment while gaining and work experience in hospitality enterprises including;

• restaurants
• hotels
• clubs
• pubs
• cafes
• cafeterias
• coffee shops

• Location:
  Footscray Nicholson, Industry and Off-shore
• Other locations:

  Academy Sofitel

• College:
  Trades College
• Study mode:
  Full Time
• Delivery mode:
  Apprenticeship, On campus, Industry and Traineeship
• Course code:
  SIT30807
• Duration:
  1 year
• This information is for Australian residents.
  Click here to search for courses available to non-residents

How to apply

• assistant cook (if undertaken as a 12-month Certificate III)
• chef (if undertaken as part of an apprenticeship)

Learn more about your career options on the Australian government's Career Information and Resources website.

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.

To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed: all 26 core units and a minimum of 3 elective units. • a minimum of 2 elective units must be selected from the electives listed below. The remaining unit may be selected from any endorsed Training Package.

• Organise and Prepare Food

  Unit code

  SITHCCC001B

• Present Food

  Unit code

  SITHCCC002A

• Receive and Store Kitchen Supplies

  Unit code

  SITHCCC003B

• Clean and Maintain Kitchen Premises

  Unit code

  SITHCCC004B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Prepare Appetisers and Salads

  Unit code

  SITHCCC006A

• Prepare Stocks, Sauces and Soups

  Unit code

  SITHCCC008A

• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

  Unit code

  SITHCCC009A

• Select, Prepare and Cook Poultry

  Unit code

  SITHCCC010A

• Select, Prepare and Cook Seafood

  Unit code

  SITHCCC011A

• Select, Prepare and Cook Meat

  Unit code

  SITHCCC012A

• Prepare Hot and Cold Desserts

  Unit code

  SITHCCC013A

• Prepare Pastries, Cakes and Yeast Goods

  Unit code

  SITHCCC014A

• Develop Cost Effective Menus

  Unit code

  SITHCCC016A

• Prepare, Cook and Serve Food for Service

  Unit code

  SITHCCC027A

• Prepare, Cook and Serve Food for Menus

  Unit code

  SITHCCC028A

• Prepare Foods According to Dietary and Cultural Needs

  Unit code

  SITHCCC029A

• Develop and Update Hospitality Industry Knowledge

  Unit code

  SITHIND001B

• Work With Colleagues and Customers

  Unit code

  SITXCOM001A

• Work in a Socially Diverse Environment

  Unit code

  SITXCOM002A

• Deal With Conflict Situations

  Unit code

  SITXCOM003A

• Implement Food Safety Procedures

  Unit code

  SITXFSA001A

• Coach Others in Job Skills

  Unit code

  SITXHRM001A

• Follow Health, Safety and Security Procedures

  Unit code

  SITXOHS001B

• Follow Workplace Hygiene Procedures

  Unit code

  SITXOHS002A

• Apply First Aid

  Unit code

  HLTFA301B

• Prepare Sandwiches

  Unit code

  SITHCCC007A

• Prepare Portion-Controlled Meat Cuts

  Unit code

  SITHCCC020A

• Plan, Prepare and Display a Buffet

  Unit code

  SITHCCC019A

• Plan and Prepare Food for Buffets

  Unit code

  SITHCCC015A

• Design Menus to Meet Market Needs

  Unit code

  SITHCCC040A

• Handle and Serve Cheese

  Unit code

  SITHCCC021B

• Implement and Monitor Environmentally Sustainable Work Practices

  Unit code

  BSBSUS301A

• Participate in Environmentally Sustainable Work Practices

  Unit code

  BSBSUS201A

• Sell Products and Services

  Unit code

  SIRXSLS001A

• Communication on the Telephone

  Unit code

  SITXCOM004A

• Prepare PÂTÉs and Terrines

  Unit code

  SITHCCC018A

• Students enrolled as apprentices or trainees must be employed under the Apprenticeship Training Scheme. Selection is conducted by the employer.