Full-time (20 hrs per week)

The SIT30821 Certificate III in Commercial Cookery is a full-time course with 20 hours per week of classroom delivery offered at our Barrington College Australia campus in Southport, Gold Coast including cooking sessions at our on-campus commercial kitchen.

On enrolment, you will receive a timetable detailing your class times, meal breaks and training room allocations and practical placement information. Units and your educator will also be indicated on the timetable.

Pathway opportunities:

Want to go onto further study? Use this course as a pathway into SIT40516 Certificate IV in Commercial Cookery or Diploma and Advanced Diploma studies. You can articulate into a Bachelor of International Business specialising in Tourism & Hospitality at our prestigious partnered Universities.

SIT30821 Certificate III in Commercial Cookery

This qualification consists of 25 units to complete 

FUNDAMENTALS

• SITXWHS005 Participate in safe work practices (core)
• SITXFSA005 Use hygienic practices for food safety (core)
• SITXFSA006 Participate in safe food handling practices (core)
• SITHKOP009 Clean kitchen premises and equipment (core)
• SITHCCC043 Work effectively as a cook (core)
• SITXCCS014 Provide service to customers (elective)

COOKING INTRODUCTORY

• SITHCCC023 Use food preparation equipment (core)
• SITHCCC026 Package prepared foodstuffs (elective)
• SITHCCC027 Prepare dishes using basic methods of cookery (core)
• SITHCCC028 Prepare appetisers and salads (core)
• SITHCCC029 Prepare stocks, sauces and soups (core)
• SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
• SITXFSA007 Transport and store food (elective)

COOKING ADVANCED

• SITHCCC031 Prepare vegetarian and vegan dishes (core)
• SITHCCC035 Prepare poultry dishes (core)
• SITHCCC036 Prepare meat dishes (core)
• SITHCCC037 Prepare seafood dishes (core)
• SITHCCC038 Produce and serve food for buffets (elective)
• SITHCCC041 Produce cakes, pastries and breads (core)
• SITHCCC042 Prepare food to meet special dietary requirements (core)
• SITHPAT016 Produce desserts (core)

OPERATIONS

• SITHKOP010 Plan and cost basic recipes (core)
• SITXINV006 Receive, store and maintain stock (core)
• SITXWHS006 Identify hazards, assess and control safety risks (elective)

MANAGEMENT

• SITXHRM007 Coach others in job skills (core)

Start Your Learning at Your Convenience

A rolling intake allows you to start the course whenever suits you. Study with flexible learning options and ongoing support.

Entry Requirements

There is no entry requirements for this course for domestic students.

For international students who wish to enrol in this course, please visit this link for entry requirements.

How to Enrol – a quick guide

1. Fill out the Application form for International students (click here for application form).
2. Submit the online form or send your completed PDF application form to [email protected].
3. We will review your application form, if you are accepted, you will receive a Letter of Offer & "Course Acceptance Offer and Written Agreement" via email.
4. Sign and return via email the Course Acceptance Offer and Written Agreement offer to Barrington College Australia Admissions Officer together with payment, for the amount specified in the "Letter of Offer". Call us on +617 55625700, if you require any assistance.
5. Following the receipt of your 'Course acceptance offer & Written Agreement' you will be issed with a Confirmation of Enrolment Form (CoE) which will allow you to obtain/renew an Australian Student Visa.

Enrolment Procedure:

Prior to enrolment, prospective students will receive a letter of offer which contains information on fees and charges, code of practice and refund policy. The course guide and student handbook are also available on our website. This contains information on entry requirements, the induction and orientation procedure, payment options and unit details. In order to apply for enrolment students must return the signed letter of offer, this process ensures enrolment. Course content and assessment procedures are explained and vocational outcomes are outlined in the course handbook and covered during the students orientation procedure in the first session.