SIT30816 - Certificate III in Commercial Cookery
Crown College offers a prestigious program for apprentice chefs, bringing to life the art and science of cooking. Conducted in our state-of-the-art newly built training kitchen and restaurant (Culinarium), the program combines rigorous theory with hands-on learning in real-life situations.
You'll learn from award-winning culinary trainers who are dedicated to sharing their skills and knowledge to equip you for a rewarding career in this vibrant and ever-changing industry.
At Crown College, you'll develop the skills and knowledge that the industry requires from chefs. And because we're the training provider for one of Australia's largest hospitality and tourism employers - Crown Melbourne - we really do know what the industry wants. Other training colleges have close links with the industry ... but at Crown, we ARE the industry.
As an apprentice chef studying at Crown College you'll receive most of your training in Culinarium, our contemporary training kitchen and restaurant.
With a trainer:apprentice ratio of 1:4, and the latest equipment on hand, Culinarium offers a unique opportunity to learn and refine your skills.
In the first week of your apprenticeship, you'll start cooking for Culinarium guests under the supervision of our award-winning culinary trainers, so you experience the realities, pressures, and joys of service in a live restaurant setting.
With up-to-date demonstration and video-taping facilities, as well as the absolute latest in culinary equipment, Culinarium will give you experiences and learning you won't receive anywhere else.
All of which makes Culinarium the place to undertake your Certificate III in Commercial Cookery.
Completing your Certificate III in Commercial Cookery at Crown College will give you the qualifications that you need to launch your career as a chef in premium and casual restaurants, cafes, hotels, function and entertainment venues, and much more.
Crown Melbourne Limited (TOID: 3743)
SIT30816 Certificate III in Commercial Cookery
To be eligible for this program, you must be:
· 17 years or older; and
· employed in a commercial kitchen
Duration: 3 years
Attendance: 3 x blocks of one week of training per annum
Employment Status: Apprentices must be employed as a full-time apprentice chef
Click Here for our External Student Fees.
This training is delivered with Victorian and Commonwealth Government funding.
Where: Culinarium, our training kitchen and restaurant in Crown Melbourne
Trainers: Award-winning culinary trainers who are working in the industry.
Recognition of your existing knowledge and skills:
Recognition of Prior Learning and credit transfer is available to all students. RPL recognises current competencies that may have been gained through work, training, or life experience. Evidence of prior learning can reduce the training and assessment required to complete the qualification.
For detailed student information, request our Student Handbook.
Units you'll complete:
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHCCC001 Use food preparation equipment
SITHCCC003 Prepare and present sandwiches
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC009 Produce cook-chill and cook-freeze foods
SITHCCC015 Produce and serve food for buffets
SITHCCC018 Prepare food to meet special dietary requirements
SITHASC001 Prepare Dishes Using basic Methods of Asian Cookery
SITXHRM001 Coach others in job skills
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus