Certificate III in Hospitality (Commercial Cookery) (Apprenticeship)

Course Code
SIT30807 (THH31502 for continuing students only)
Course Level
Apprenticeship / Traineeship or Skills Building
Department
Hospitality
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
Part Time:
  • February 2013
  • Ongoing
Enquiries

Morwell Campus
Phone: (03) 5120 4500
Fax: 1300 094 661
Email: morrecept@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Jacki Driscoll (Leongatha Campus)
Phone: (03) 5662 6800
Fax: 1300 094 661
Email: jackidr@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Course Overview

Undertaking 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 Recognition

Upon 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.

Employment Prospects

  • Cook
  • Chef

Entry Requirements

How To Apply

Direct to Institute

Assessment

Assessment is competency based and includes tests, assignments and practical work, including workplace assessment.

Opportunities For Further Study

Specialist Course Information

All 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.

Course Structure


Unit Code
 Unit Name  Hours
Level One  
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
SITHCCC002A Present food 6
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
 10
Level Two  
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
Level Three  
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