Introduction
If you’re ready to take the next step in your culinary career, the Certificate III in Commercial Cookery at VTS will give you the essential practical skills and confidence to thrive in a commercial kitchen.
This hands-on course is designed to provide kitchen workers with the practical expertise they need to perform the job roles required of a chef.
Pathways
Participants and employers are provided with advice on employment and further training pathways throughout the delivery of the program. While VTS may not offer all the qualifications indicated within the pathway, we identify relevant progression that may be attained:
Training Pathways
SIT40521 – Certificate IV in Commercial Cookery
SIT40621 – Certificate IV in Catering Operations
SIT40721 – Certificate IV in Patisserie
Employment Pathway
This qualification provides a pathway to work as a commercial cook in organisation’s such as restaurants, hotels, clubs, pubs, cafés, and catering production facilities.
Course Outline
CORE UNITS
| Unit Code |
Unit Description |
| SITHCCC023* |
Use food preparation equipment |
| SITHCCC027* |
Prepare dishes using basic methods of cookery |
| SITHCCC028* |
Prepare appetisers and salads |
| SITHCCC029* |
Prepare stocks, sauces and soups |
| SITHCCC030* |
Interact with customers |
| SITHCCC031* |
Prepare vegetarian and vegan dishes |
| SITHCCC035* |
Prepare poultry dishes |
| SITHCCC037* |
Prepare seafood dishes |
| SITHCCC036* |
Prepare meat dishes |
| SITHCCC042* |
Prepare food to meet special dietary requirements |
| SITHCCC041* |
Produce cakes, pastries and breads |
| SITHCCC043* |
Work effectively as a cook |
| SITHKOP009* |
Clean kitchen premises and equipment |
| SITHKOP010* |
Plan and cost recipes |
| SITHPAT016* |
Produce desserts |
| SITXFSA005 |
Use hygienic practices for food handling |
| SITXFSA006 |
Participate in safe food handling practices |
| SITXHRM007 |
Coach others in job skills |
| SITXINV006* |
Receive, store and maintain stock |
| SITXWHS005 |
Participate in safe work practices |
ELECTIVE UNITS
| Unit Code |
Unit Description |
| SITHASC021 |
Prepare Asian appetisers and snacks |
| SITHCCC025* |
Prepare and present sandwiches |
| SITHASC025 |
Prepare Asian rice and noodles |
| BSBSUS211 |
Participate in sustainable work practices |
| SITXCOM007 |
Show social and cultural sensitivity |
• To achieve this nationally accredited qualification, 25 units must be completed; 20 core units and 5 elective units.
* Units marked with an * require SITXFSA005 Use hygienic practices for food safety to be completed as a prerequisite unit.
Entry Requirements
There are no entry requirements to study this qualification, although students must be able to provide a Unique Student Identifier (USI) and identification.
Students must also complete a short Language, Literacy and Numeracy (LLN) assessment to assist VTS in identifying a learner’s eligibility and individual needs.
Delivery
All training is conducted face to face in the workplace and block release workshops to assess and develop the required skills and knowledge that relate to the qualification.
Eligibility Requirements
Eligibility for funded training is determined by the Government of Western Australia Department of Training and Workforce Development and may change from time to time.
To check the most up-to-date requirements, please view the eligibility criteria here.
Learning Resources
VTS provides the student with the required learning resources.
Recognition of Prior Learning
RPL is available, please contact VTS for more information.
