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Certificate III in Hospitality (Commercial Cookery) - SIT30807

DESCRIPTION

The clients partaking in this course to gain the qualification Certificate III in Hospitality (Commercial Cookery) will be people looking to work within the hospitality industry in a commercial cookery position. This course is designed for students who are not involved in a traditional apprenticeship and will be involv both theory and practical training, as well as work based training in a full time capacity to gain the qualification.

DURATION

This course will be delivered over a 52 Weeks period (including holidays) of full time study.

DELIVERY AND ASSESSMENT

This program is delivered in a classroom based environment with practical components of the training delivered in commercial kitchen. Training will be conducted in both the classroom and the kitchen environments.
In addition to the above the participants are also required to undergo workplace based training and practical placement for the assessment of practical units. This is the key component of delivery of this program.
Participants will be provided with teaching resources as well as required to purchase uniform and tool kit for practical component of the program.
The trainer may provide additional learning material where gaps are identified in either the participant’s underpinning knowledge or the training resources.
Assessment will be competency based.
Participants will be advised of the assessment requirements at the beginning of each unit.
Assessment will usually commence in the session following delivery or can be assessed as part of the cluster.  As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process will include theory and practical assessments.

FEES

Description                                                      Amount $ (A)

Tution Fee                                                          $10,000

Overseas Student Health Cover

Single                                                        $374

Family                                                        $748

Admission                                                              $250

Resources                                                             $1250

(Includes: uniform, tool kit, shoes, books etc.)

 

Unit Description

Cert-III

Cert-IV

Diploma

Organise and prepare food

c

c

e

Present food

c

c

e

Receive and store kitchen supplies

c

c

e

Clean and maintain kitchen premises

c

c

e

Use basic methods of cookery

c

c

e

Prepare appetisers and salads

c

c

e

Prepare stocks, sauces and soups

c

c

e

Prepare vegetables, fruit, eggs and farinaceous dishes

c

c

e

Select, prepare and cook poultry

c

c

e

Select, prepare and cook seafood

c

c

e

Select, prepare and cook meat

c

c

e

Prepare hot and cold desserts

c

c

e

Prepare pastries, cakes and yeast goods

c

c

e

Develop cost-effective menus

c

c

e

Prepare, cook and serve food for food service

c

c

 

Prepare, cook and serve food for menus (Holistic)

c

c

c

Prepare foods according to dietary and cultural needs (Holistic)

c

c

 

Develop and update hospitality industry knowledge

c

c

c

Work with colleagues and customers

c

c

 

Work in a socially diverse environment

c

c

c

Deal with conflict situations

c

c

c

Implement food safety procedures

c

c

 

Coach others in job skills

c

c

c

Follow health, safety and security procedures

c

c

c

Follow workplace hygiene procedures

c

c

c

Apply first aid

c

c

 

Plan and prepare food for buffets

e

c

e

Receive and store stock

e

 

c

Control and order stock (Pre-requisite SITXINV001A)

e

c

c

Interpret financial information

c

c

Establish and maintain quality control of food

 

c

 

Monitor catering revenue and costs (Pre-requisite SITXFIN004A)

 

c

e

Develop and implement a food safety program

 

c

 

Lead and manage people

 

c

c

Monitor work operations

 

c

c

Implement and monitor workplace health, safety and security practices

 

c

c

Manage finances within a budget

 

e

c

Prepare and monitor budgets

 

e

c

Roster staff

 

e

c

Develop and implement operational plans

 

e

c

Establish and conduct business relationships

 

e

c

Provide quality customer service

 

 

c

Manage quality customer service

 

 

c

Develop and update legal knowledge required for business compliance

 

 

c

Manage workplace diversity

 

 

c

Establish and maintain an OHS system

 

 

c

Core Unit- C


Elective Unit - E