Food Aficionado
Certificate III in Hospitality: Outstanding Mature-Aged Apprentice of the Year...
Certificate III in Hospitality (Commercial Cookery)
On this page:
- About this course
- Careers
- Course details
- Course structure
- Units and electives
- Admission information
- Course objectives
- How to apply
About this course
Became part of the vibrant hospitaility 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
Learn commercial food preparation
You may have some responsibility for others and provide technical advice and support to a team.
Find out how to apply »
Careers
- 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.
Course details
- Course location
- Footscray Nicholson, Industry and Off-shore
- Other locations
Academy Sofitel
- Faculty
- Faculty of Technical and Trades Innovation
- School
- School of Service Industries
- Duration
- 1 year
- Study options
- Full Time
- Study mode
- On campus, Industry, Apprenticeship , Traineeship
- Course code
- SIT30807
Course Structure
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.
Units and electives
Core Units
- Organise and Prepare Food [SITHCCC001B]
- Present Food [SITHCCC002A]
- Receive and Store Kitchen Supplies [SITHCCC003B]
- Clean and Maintain Kitchen Premises [SITHCCC004B]
- Use Basic Methods of Cookery [SITHCCC005A]
- Prepare Appetisers and Salads [SITHCCC006A]
- Prepare Stocks, Sauces and Soups [SITHCCC008A]
- Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes [SITHCCC009A]
- Select, Prepare and Cook Poultry [SITHCCC010A]
- Select, Prepare and Cook Seafood [SITHCCC011A]
- Select, Prepare and Cook Meat [SITHCCC012A]
- Prepare Hot and Cold Desserts [SITHCCC013A]
- Prepare Pastries, Cakes and Yeast Goods [SITHCCC014A]
- Develop Cost Effective Menus [SITHCCC016A]
- Prepare, Cook and Serve Food for Service [SITHCCC027A]
- Prepare, Cook and Serve Food for Menus [SITHCCC028A]
- Prepare Foods According to Dietary and Cultural Needs [SITHCCC029A]
- Develop and Update Hospitality Industry Knowledge [SITHIND001B]
- Work With Colleagues and Customers [SITXCOM001A]
- Work in a Socially Diverse Environment [SITXCOM002A]
- Deal With Conflict Situations [SITXCOM003A]
- Implement Food Safety Procedures [SITXFSA001A]
- Coach Others in Job Skills [SITXHRM001A]
- Follow Health, Safety and Security Procedures [SITXOHS001B]
- Follow Workplace Hygiene Procedures [SITXOHS002A]
- Apply First Aid [HLTFA301B]
Elective Units
- Prepare Sandwiches [SITHCCC007A]
- Prepare Portion-Controlled Meat Cuts [SITHCCC020A]
- Plan, Prepare and Display a Buffet [SITHCCC019A]
- Plan and Prepare Food for Buffets [SITHCCC015A]
- Design Menus to Meet Market Needs [SITHCCC040A]
- Handle and Serve Cheese [SITHCCC021B]
- Implement and Monitor Environmentally Sustainable Work Practices [BSBSUS301A]
- Participate in Environmentally Sustainable Work Practices [BSBSUS201A]
- Sell Products and Services [SIRXSLS001A]
- Communication on the Telephone [SITXCOM004A]
- Prepare PÂTÉs and Terrines [SITHCCC018A]
Admission information
- TAFE: Students enrolled as apprentices or trainees must be employed under the Apprenticeship Training Scheme. Selection is conducted by the employer.
- Year 12: Students enrolled as apprentices or trainees must be employed under the Apprenticeship Training Scheme. Selection is conducted by the employer.
- Mature: Students enrolled as apprentices or trainees must be employed under the Apprenticeship Training Scheme. Selection is conducted by the employer.
Course objectives
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.
How to apply for this course
Applications have closed for this course. Closing date: 27 January 2012
Please contact the Faculty of Technical and Trades Innovation for the next course intake date.
We are currently accepting applications for this course. You can apply direct to VU.
When you're ready to apply:
- Read the Advice to applicants (contains details about how to apply for your course, extra requirements, what happens when you submit your application and other important information).
- Submit a TAFE Direct Entry Application form
-
As part of the application you may need to complete extra requirements such as:
- submit supplementary forms
- attend an interview, audition, information session or workshop
- submit a folio
- sit a test
Details about extra requirements are available in the:
You need to complete all extra requirements by the given dates, otherwise your application may not be considered.
Transferring between VU courses
Want to transfer into this course from another VU course? Complete the Victoria University internal course application form and check whether you need to complete any extra requirements, listed above.
You can also contact us directly:
- Ring us on +61 3 9919 6100
- Find answers and ask questions at GOTOVU
- Contact Us:
- School Of Service Industries P: +61 3 9919 8763 | E: hospitality@vu.edu.au
Academy Sofitel: | Phone: +61 3 9653 7749 | Email:h1902-hr09@sofitel.com
VU takes care to ensure the accuracy of this course information, but reserves the right to change or withdraw courses offered at any time. Please check that course information is current with the Student Contact Centre.