Certificate III in Hospitality (Commercial Cookery)
in
CRICOS Code:
058049D
NTIS Code:
THH31502
Qualification Name:
Certificate III in Hospitality (Commercial Cookery)
Tuition Duration:
40 weeks (800 hours)
Full time 20 hours per week
Total Duration:
52 weeks
Tuition Fees:
$15000
Books & Equipment Fees:
$350
Entry Requirements:
In order to gain entry into any SSBT Hospitality Course, students need to demonstrate completion of year 10 or its equivalent with a minimum of intermediate-level English or IELTS 5.5.
Description:
The course provides students with a knowledge of food preparation and presentation and develops the skills necessary to become a commercial cook. The course includes planning, preparing, cooking and serving food in a commercial kitchen environment. A wide range of cooking methods and the appropriate practical skills are highlighted. The course also includes hygiene and safety requirements and professional work procedures. On completion trainees will have fulfilled the necessary requirements to gain Certificate III in Hospitality (Commercial Cookery).
Resources:
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Outcomes:
Students will have the confidence to effectively perform the role of qualified cook on successful completion of this course.
Location:
Theory - Level 1, 301 George St, Sydney. Practical - Ultino Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency:
Trainees are required to complete the following units
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THHCOR01B THHCOR02B THHCOR03B THHHCO01B THHGHS01B THHBKA01B THHBKA02B THHBKA03B THHBKA04B THHBCC01B THHBCC02B THHBCC03B THHBCC04B THHCCH01A THHBCC05B THHBCC06B THHBCC07B THHBCC08B THHBCC09B THHBCC10B THHS2CC3A THHBCC11B THHBCAT01B THHBCC13B THHCCH02A THHGGA01B THHGCS02B THHGCS03B THHGTR01B THHS2CC1B THHS2CC2B |
Work with colleagues and customers Work in a socially diverse environment Follow health safety and security procedures Develop and update hospitality industry knowledge Follow workplace hygiene procedures Organise and prepare food Present food (holistic) Receive and store kitchen supplies Clean and maintain kitchen premises Use basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetables, eggs and farinaceous dishes Prepare cook and serve food (holistic) Prepare and cook poultry and game Prepare and cook seafood Select prepare and cook meat Prepare hot and cold desserts Prepare pastry, cakes and yeast goods Plan and prepare food for buffets Develop a food safety plan on the website Implement food safety procedures Prepare foods according to dietary and cultural needs Plan and control menu based catering Prepare cook and serve food for menus (holistic) Communicate on the telephone Promote products and services to customers Deal with conflict situations Coach others in job skills Monitor Catering Revenue and costs Establish and maintain quality control |
