Course OverviewCertificate III in Commercial Cookery is your gateway into the world of commercial kitchens. Your will develop the hands on skills and knowledge that you need to work |
Duration52 Weeks / 1 Year (Inclusive of holidays and study break) |
Study MoodFace to face |
Course Fee$10,000 ( For 1 year) |
Material FeeThe Training Package does not stipulate prerequisites for this course |
English Proficiency$1000 |
Entry RequirementCompletion of Australian Year 10 or equivalent |
English ProficiencyIELTS: Overall score 5.5 (or better) TOEFL: Overall score 5.5 (or better) Pearson (PTE Academic): Overall score 42 (or better) Cambridge English: Advanced (CAE) or Proficiency (CPE) with a score of 162 or above. |
IntakesQuarterly – January, April, July, October |
Delivery LocationMelbourne Campus: L4/303, Collins Street, Melbourne |
In order to attain the qualification you will complete Twenty-five (25) units including twenty (20) core units and five (5) elective units as listed below. As part of the course, you will need to complete 48 occasions (192 hours) in a real life commercial kitchen. Lyons College will assist you in finding a suitablevenue for your Work Based Training..
| Code | Title | Type |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITHCCC023* | Use food preparation equipment | Core |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHASC024* | Prepare Asian salads | Elective |
| SITHCCC044* | Prepare specialised food items | Elective |
| 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 |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHPAT016* | Produce desserts | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHKOP010* | Plan and cost recipes | Core |
| SITHCCC040* | Prepare and serve cheese | Core |
| SITHCCC038* | Produce and serve food for buffets | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Elective |
| SITXHRM007 | Coach others in job skills | Elective |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| SITHCCC043* | Work effectively as a cook | Core |
* Prerequisite Unit SITXFSA005 Use hygienic practices for food safety
Upon completion of the qualification, you can expect to become a Commercial Cook at a
hospitality venue
On completion of the SIT30816 III Cookery, students may pursue theSIT40516 Certificate IV in Commercial Cookery at Lyons College
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