Certificate III in Cookery $225
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Certificate III in Hospitality (Commercial Cookery)
Hospitality Training Australia is offering an intensive commercial cooking course commencing:
- 15th March 2010
This specialisation focuses on the basic of cooking which takes students from knife sharpening and precision cutting to a la carte, functions and set menu cooking.
Students spend 1 day in off-the-job classes, 1 day kitchen theory and 1 day at our state of the art Fagor kitchen averaging attendance of 20 hours per week.
Units covered in the first 20 weeks of the course include: preparing appetisers, salads, stocks, sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes; hot & cold desserts.
Units covered in the second 20 weeks of the course include: selecting, preparing and cooking poultry; seafood and meat; hot and cold desserts, pastries, cakes and yeast goods and planning and preparing food for buffets.
Participants also receive training in: OH&S; food safety; food presentation; knife sharpening; cutting techniques etc.
Course Guide
To download a flyer, course guide and or enrolment pack please click on the links below:
- 2010 Course Flyer (PDF 488Kb)
- Hospitality Course Guide (PDF 7,607Kb)
- Hospitality Enrolment Pack (PDF 400Kb)
Units of competence
Course code: SIT30807
- SITHCCC001A Organise and prepare food
- SITHCCC002A Present food
- SITHCCC003A Receive and store kitchen supplies
- SITHCCC004A Clean and maintain kitchen premises
- SITHCCC005A Use basic methods of cookery
- SITHCCC027A Prepare, cook and serve food for food service
- SITHIND001A Develop and update hospitality industry knowledge
- SITXCOM001A Work with colleagues and customers
- SITXCOM002A Work in a socially diverse environment
- SITXCOM003A Deal with conflict situations
- SITXOHS001A Follow health, safety & security procedures
- SITXOHS002A Follow workplace hygiene procedures
- SITHCCC006A Prepare appetisers and salads
- SITHCCC008A Prepare stocks, sauces and soups
- SITXHRM001A Coach others in job skills
- SITHCCC014A Prepare pastries, cakes and yeast goods
- SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous
- SITHCCC013A Prepare hot and cold desserts
- SITHCCC010A Select, prepare and cook poultry & game
- SITHCCC011A Select, prepare and cook seafood
- SITHCCC012A Select, prepare and cook meat
- SITHCCC015A Plan and prepare food for buffets
- SITHCCC016A Develop cost effective menus
- SITHCCC028A Prepare, cook and serve food for menus
- SITHCCC029A Prepare foods according to dietary and cultural needs
- HLTFA301B Apply first aid
- SITHCCC021A Handle and serve cheese
- SITHFAB011A Develop and update food and beverage knowledge
- SITXFSA001A Implement food safety procedures
Work Experience
Paticipants undertaking this course are required to complete 36 shifts in our training restaurant Schon Cafe, Bar & Restaurant at 112 Peel Street, North Melbourne.
Course Cost
- $225.00 per person, includes knife kit, uniform, cook books, certificate, food costs and materials
Course Guide
To download a course guide and enrolment pack please click on the links below:
- Hospitality Course Guide (PDF 7,607Kb)
- Hospitality Enrolment Pack (PDF 400Kb)
Contact Hospitality Training Australia
To enrol or or to receive more information
- Telephone Katherine McCready on 1300 659 557
- Email us admissions@hosptrain.edu.au
- Head Office Level 3, 250 Collins Street, Melbourne
- Training Centre Level 4, 250 Collins Street Melbourne
- Fagor Training Kitchen, Cathay Lane, North melbourne (next door to the Queen Victorian Market)
- Schon Restaurant, 112 Peel Street, North Melbourne (next door to the Queen Victorian Market)
