The SIT30816 Certificate III in Commercial Cookery, reflects the role of individuals who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.
This course is delivered by Pegasus International College (PIC), Vietnam through a partnership agreement with KW Education Pty Ltd trading as Pegasus UniCollege RTO 31984, (PUC). It is delivered and assessed entirely in Vietnamese.
TGA Link: https://training.gov.au/Training/Details/SIT30816
||SIT30816 Certificate III in Commercial Cookery
||36 months from September
- Language of delivery: wholly delivered in English
- Australian National Qualification, recognized globally
- Modern education environment with international standards
- Practical work accounts for 70% of the course program
- Job placement upon graduation is guaranteed for the successful students
3. UNITS OF STUDY
To graduate with the SIT30816 Certificate III in Commercial Cookery, a minimum of 25 units must be completed [21 core units, plus 4 elective units]. At the time of publication the course consists of a total of 25 units. Please be advised that Pegasus reserves the right to offer different units due to operational circumstances.
||Participate in environmentally sustainable work practices
||Work effectively with others
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetables, fruit, egg and farinaceous dishes
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Prepare foods to meet dietary requirements
||Produce cakes, pastries and breads
||Work effectively as a cook
||Clean kitchen premises and equipment
||Plan and cost basic menus
||Use hygienic practices for food safety
||Participate in safe food handling practices
||Coach others in job skills
||Maintain the quality of perishables
||Participate in safe work practices
||Show social and cultural sensitivity
||Prepare and present sandwiches
||Provide advice on food
||Prepare and serve espresso coffee