Perth College of Business & Technology

Certificate III in Hospitality (Commercial Cookery)

Introduction to Cert III in Hospitality (Commercial Cookery) SIT 30807

PCBT take pride in their high quality delivery and assessment for students to attain competency as a cook with the Certificate III in Hospitality (Commercial Cookery) SIT 30807. We are offering the latest training package so students can be assured they are one of the first into the industry with the new set of competency standards.
The course units are delivered inside a convenient learning timetable with class room theory and practical kitchen training forming PCBT’s complete approach to learning. The practical workplace campuses are located in the heart of the restaurant district in Northbridge (see our location for details). . Both campuses are within walking distance from train and buses stop practically at the door step.
The Certificate III in Hospitality (Commercial Cookery) SIT 30807 reflects the role of a qualified cook. This Certificate represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, providing technical advice and supporting a team including team leadership responsibilities.
The Certificate III Course includes all core units from Certificate I and II in Hospitality (Kitchen Operations).

Course Details

Course Code: SIT30807

Course Name: Certificate III in Hospitality (Commercial Cookery)

 

Duration: 12 months full time
  • Four Terms of 10 weeks each
  • Three days per week and 7 hour per day (including practical)

 

 

Course Unit

 

Unit code Unit Name
SITXOHS002A Follow workplace hygiene procedures
HLTFA301B Apply first aid
SITHCCC001B Organise and prepare food
SITHIND001B Develop and update hospitality industry knowledge
SITXFSA001A Implement food safety procedures
SITHCCC003B Receive and store kitchen supplies
SITHCCC004B Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC002A Present food
SITHCCC006A Prepare appetizers and salads
SITHCCC008A Prepare stocks , sauces and soups
SITHCCC009A Prepare vegetables, fruits, eggs and farinaceous dishes
SITHCCC010A Select , prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITXHRM001A Coach others in job skills
SITXOHS001A Follow health, safety and security procedures
SITHCCC027A Prepare, cook and serve food for food service
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC026A Establish and maintain quality control of food
SITHCCC016A Develop cost effective menus
SITHCCC028A Prepare , cook and serve food for menus
SITHCCC029A Prepare food according to dietary and cultural needs
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITHCCC015A Plan and prepare food for buffets
SITHCCC021B Handle and serve cheese
SITXCOM003A Deal with conflict situations