52 Weeks
Certificate
Melbourne
This qualification reflects the role of cooks 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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
| Code | Course Name | Type |
|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC040 | Prepare and Serve Cheese | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| SITXINV007 | Purchase Goods | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
To apply for the Certificate III in Commercial Cookery at Montford International College, applicants must meet the following requirements:
Note: Other English language tests such as PTE and TOEFL may be accepted, provided the results are equivalent to an IELTS 6.0 with no band less than 5.5.
Not applicable.
A pre-enrolment assessment will be conducted to evaluate the applicant’s current skills, LLN abilities, vocational experience, course expectations, and any support needs.
This qualification is delivered through Classroom Blended Learning, combining:
| Location | Description |
|---|---|
| 61 Riggall Street, Broadmeadows, VIC 3047 | Classroom |
| 407 Victoria Street, Abbotsford, VIC 3067 | Simulation Kitchen |
Graduates may find employment in Hospitality Industry as a:
• Chef de Partie,
• Chef
• Commercial Chef
After a student’s enrolment application is accepted, they will receive:
Students should carefully review all provided materials, as they contain essential details regarding the course.
Once the signed acceptance of the offer and the written agreement are returned, a Confirmation of Enrolment (CoE) letter will be issued.
The first day of each course will include an Orientation and Induction session, covering:
Please ensure that you also refer to the Montford International College student handbook for additional details.
The following facilities, equipment, and resources will be used to deliver and assess this qualification:
• Training rooms equipped with desks, chairs, and whiteboards
• Internet facility
• Learning and assessment materials as specified in this TAS.
Assessment will be conducted using a variety of methods, such as projects, role-plays, case studies, and short-answer questions.
The assessment conditions will simulate a real workplace environment.
Assessment tasks will:
• Reflect tasks commonly performed in the workplace.
• Be completed within industry-standard timeframes as determined by the assessors for each task.
• Be evaluated based on criteria that align with the quality of work expected in the industry.
• Meet relevant industry safety standards.
• Involve the use of authentic workplace documentation.
• Require collaboration with others as part of a team.
• Require students to plan and manage competing work tasks.
• Involve using standard workplace equipment, including computers and software.
• Ensure students account for workplace constraints like time and budget limitations.
Students may apply for recognition of their existing qualifications, skills, knowledge, and experience (credit transfer or recognition of prior learning). Awarding course credit may impact course fees and the duration of the course.
This process is detailed in the Montford International College Course Credit Policy and Procedures
SIT30821 Certificate III in Commercial Cookery
SIT30821
117482E
