Certificate III in Hospitality (Commercial Cookery) (Apprenticeship)
- Course Code
- SIT30807 (THH31502 for continuing students only)
- Course Level
- Apprenticeship / Traineeship or Skills Building
- Course Location
- Morwell; Leongatha
- Course Duration
Part Time: 3 years
- Course Cost
- For an individual quotation of fees payable, please visit your nearest campus of GippsTAFE. Click Here for further information regarding Fees and Charges.
- Study Modes
- On Campus; Part Time (Day); Part Time (Night)
- Starting Date
- February 2013
Course OverviewUndertaking your apprenticeship at GippsTAFE means you'll be taught by experts with relevant industry experience. You'll combine on the job training with classes in our modern training restaurants and classrooms.
In this course, you will develop your skills in planning, preparing, cooking and presenting a wide range of dishes including sauces, seafood and pastry.
Please note that this course is also available to non-apprentices.
Qualifications And RecognitionUpon successful completion of this course students will be eligible to receive the Certificate III in Hospitality (Commercial Cookery) (Apprenticeship).
Recognition of Prior Learning (RPL)Many GippsTAFE courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
- Currently employed as an apprentice cook in a recognised establishment *this course is also available to non-apprentices
- Certificate II in Hospitality (Kitchen Operation)
How To ApplyDirect to Institute
AssessmentAssessment is competency based and includes tests, assignments and practical work, including workplace assessment.
Opportunities For Further Study
Specialist Course InformationAll students will be required to have full chef's whites and checks, complete with protective footwear, a knife kit and textbooks. The hospitality department can be contacted for advice on obtaining these.
Can prospective students enrol in individual units?Yes.
|SITXCOM001A||Work with colleagues and customers||25|
|SITXCOM002A||Work in a socially diverse environment||20|
|SITXOHS001A||Follow health, safety and security procedures||10|
|SITHINDO001B||Develop and update hospitality knowledge||25|
|SITXOHS002A||Follow workplace hygiene procedures||15|
|SITHCCC001B||Organise and prepare food||25|
|SITHCCC003B||Receive and store kitchen supplies||10|
|SITHCCC004B||Clean and maintain kitchen premises||13|
|SITHCCC005A||Use basic methods of cookery||45|
|SITHCCC006A||Prepare appetisers and salads||25|
|SITHCCC008A||Prepare stocks, sauces and soups||35|
|SITHCCC009A||Prepare vegetables, eggs and farinaceous dishes||45|
|SITHCCC010A||Prepare select and cook poultry||25|
|AURC251677A||Use numbers in the workplace
Please note: this unit only applies to new start apprentices
|SITHCCC011A||Prepare and cook seafood||30|
|SITHCCC012A||Select, prepare and cook meat||50|
|SITHCCC014A||Prepare pastry, cakes and yeast goods||40|
|SITHCCC027A||Prepare, cook and serve food for food service||50|
|SITXHRM001A||Coach others in job skills||20|
|SITXCOM003A||Deal with conflict situations||20|
|SITHCCC021A||Handle and serve cheese||5|
|SITHCCC029A||Prepare foods according to dietary and cultural needs||75|
|SITHCCC013A||Prepare hot and cold desserts||50|
|SITHCCC028A||Prepare cook and serve food for menus||80|
|HLTFA301B||Apply First Aid||18|
|SITHCCC016A||Develop cost effective menus||30|
|SITHCCC023A||Select, prepare and serve specialised food items||60|
|SITXFSA001A||Implement food safety procedures||40|
|SITHCCC018A||Prepare pates and terrines||30|