Certificate 3 in Hospitality (Commercial Cookery)
Course 18073 CRICOS Code 065355B |
Apply now for this course
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Duration
1 year full-time
Locations, tuition fees and intakes
Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - A$1,000 per course.
Campuses in Sydney |
2010 |
2011 |
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Intakes* |
Fees^ |
Intakes* |
Fees^ |
|
| Baulkham Hills | Feb, Jul | A$16,380 | ||
| Campbelltown | Feb, Jul | A$16,380 | ||
| Crows Nest | Feb, Jul | A$16,380 | ||
| Mount Druitt | Feb, Jul | A$16,380 | ||
| Nepean | Feb, Jul | A$16,380 | ||
| Northern Beaches | Feb, Jul | A$16,380 | ||
| Ryde | Feb, Jul | A$16,380 | ||
| Wentworth Falls | Feb, Jul | A$16,380 | ||
| Wetherill Park | Feb | A$16,380 | ||
Campuses outside Sydney |
2010 |
2011 |
||
Intakes* |
Fees^ |
Intakes* |
Fees^ |
|
| CHEC | Feb, Jul | A$15,750 | ||
| Cooma | Feb | A$16,380 | ||
| Grafton | Feb, Jul | A$15,750 | ||
| Hamilton | Feb, Jul | A$16,380 | ||
| Kingscliff | Feb, Jul | A$15,750 | ||
| Moruya | Feb | A$16,380 | ||
| Nowra | Feb, Jul | A$16,380 | ||
| Ourimbah | Feb | A$16,380 | ||
| Port Macquarie | Feb, Jul | A$15,750 | ||
| Wagga Wagga | Feb | A$15,750 | ||
| Wollongbar | Feb, Jul | A$15,750 | ||
| Wollongong | Feb, Jul | A$16,380 | ||
*Intakes shown in red have already been filled
^Fees per course
Description
This course is for apprentices who want to become qualified cooks. You will acquire the skills and knowledge needed to operate as a trade cook in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene.
You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner.
The course contains a range of elective units specific for various industry sectors.
This course does not qualify you as a trade cook. Trade recognition is given as a Certificate of Proficiency issued by the NSW Vocational Training Tribunal on completion of appropriate cookery work experience.
Career Opportunities
Qualified trade cook in any hospitality establishment
Entry Requirements
- Year 10 or equivalent
- Academic IELTS 5.5 or TOEFL (iBT) 51 or Certificate 3 in English for Further Study at TAFE NSW or equivalent
Exit Points
Depending on the units chosen and completed the following courses are exit points:
- Certificate 1 in Hospitality (Kitchen Operations) (18109)
- Certificate 2 in Hospitality (Kitchen Operations) (18110)
Course Structure
The qualification packaging rules require completion of 29 units including 26 Core Units and 3 Elective Units.
Core Units
Group 1
- Apply First Aid
- Organise and prepare food
- Present food
- Receive and store kitchen supplies
- Clean and maintain kitchen premises
- Use basic methods of cookery
- Prepare appetisers and salads
- Prepare stocks, sauces and soups
- Prepare vegetables, fruit, eggs and farinaceous dishes
- Select, prepare and cook poultry
- Select, prepare and cook seafood
- Select, prepare and cook meat
- Prepare hot and cold desserts
- Prepare pastries, cakes and yeast goods
- Develop cost effective menus
- Prepare, cook and serve food for food service
- Prepare, cook and serve food for menus
- Prepare foods according to dietary and cultural needs
- Develop and update hospitality industry knowledge
- Work with colleagues and customers
- Work in a socially diverse environment
- Deal with conflict situations
- Implement food safety procedures
- Coach others in job skills
- Follow health, safety and security procedures
- Follow workplace hygiene procedures
Elective Units
The full range of elective units is listed below. Elective units actually offered may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.
Group 2 ELECTIVE UNITS
Subgroup 1 must be completed and 1 of subgroups 2, 3 must be completed.
Only 3 module/units must be completed.
Subgroup 1 TRAINING PACKAGE SUGGESTED UNITS
At least 2 and no more than 3 module/units must be completed.
- Design and develop text documents
- Create and use databases
- Develop keyboard skills
- Use business technology
- Produce simple word processed documents
- Produce business documents
- Conduct online research
- Apply point-of-sale handling procedures
- Develop innovative ideas at work
- Use basic Asian methods of cookery
- Produce appetisers and snacks for Asian cuisines
- Prepare stocks and soups for Asian cuisines
- Prepare sauces, dips and accompaniments for Asian cuisines
- Prepare salads for Asian cuisines
- Prepare rice and noodles for Asian cuisines
- Prepare meat, poultry, seafood and vegetables for Asian cuisines
- Prepare desserts for Asian cuisines
- Prepare curry paste and powder for Asian cuisines
- Prepare satay for Asian cuisines
- Prepare vegetarian dishes for Asian cuisines
- Select, prepare and serve specialised Asian cuisines
- Prepare and produce Japanese raw fish (sashimi)
- Prepare and produce Japanese simmered, grilled, deep fried and steamed dishes
- Prepare and produce Japanese one pot cookery
- Prepare and produce Japanese rice cookery
- Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats
- Prepare and produce Chinese dim sum
- Prepare and cook Chinese roast meat cuts and poultry
- Prepare and produce tandoori food items
- Prepare and produce Indian breads
- Prepare and produce Indian sweetmeats
- Prepare Indian pickles and chutneys
- Prepare and produce Indonesian crackers
- Prepare sandwiches
- Plan and prepare food for buffets
- Organise bulk cooking operations
- Prepare pates and terrines
- Plan, prepare and display a buffet
- Prepare portion-controlled meat cuts
- Handle and serve cheese
- Prepare chocolate and chocolate confectionery
- Select, prepare and serve specialised food items
- Select, prepare and serve specialised cuisines
- Monitor catering revenue and costs
- Establish and maintain quality control of food
- Package prepared foodstuffs
- Operate a fast food outlet
- Apply cook chill production processes
- Apply catering control principles
- Apply cook freeze production processes
- Develop menus to meet special dietary and cultural needs
- Select catering systems
- Perform office procedures
- Source and present information
- Write business documents
- Plan and manage meetings
- Provide visitor information
- Provide quality customer service
- Communicate on the telephone
- Make presentations
- Address protocol requirements
- Participate in environmentally sustainable work practices
- Implement and monitor environmentally sustainable work practices
- Interpret financial information
- Transport and store food in a safe and hygienic manner
- Receive and store stock
- Control and order stock
- Identify hazards, and assess and control safety risks
- Implement and monitor workplace health, safety and security practices
- Contribute to workplace improvements
- Originate and develop a concept
Subgroup 2 (Optional) LANGUAGE UNITS
No more than 1 module/unit may be completed.
- Conduct basic workplace oral communication in a language other than English (Various)
- Conduct routine workplace oral communication in a language other than English (Various)
- Conduct workplace oral communication in a language other than English (Various)
- Read and write workplace information in a language other than English (Various)
Subgroup 3 (Optional) OTHER TRAINING PACKAGE ELECTIVE UNITS
No more than 1 module/unit may be completed.
- Serve food and beverage to customers
- Provide responsible service of alcohol
- Prepare and serve non alcoholic beverages
- Prepare and serve espresso coffee
- Lead and manage people
Additional Information
Click here for further general information about qualifications, articulation, facilities and equipment, assessment methods and Recognition of Prior Learning (RPL).
Course information and offerings are subject to change at any time.
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