Course Details |
||
|---|---|---|
| Name of RTO | Vardhan Institute of Management and Technology (VIMT) | |
| RTO Number | 41539 | |
| CRICOS Number | 03676J | |
| Training Package Code | SIT | |
| Training Package Title | Tourism, Travel and Hospitality Training Package | |
| Qualification Code | SIT30821 | |
| Qualification Title | Certificate III in Commercial Cookery | |
| Total Course Duration | 60 Weeks | Status | Current |
1.1. Qualification Description
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate
independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
COURSE DURATION
Total Study weeks: 54
Total Holiday weeks: 6
Total CRICOS duration: 60 weeks
DELIVERY LOCATION
Classroom: Level 1, Unit 2 48 Gordon Ave Geelong West VIC 3218
Training Kitchen: 37-61 Vines rd, Hamlyn Heights VIC 3215
Entry requirements for students
• Minimum IELTS band 6.0 or equivalent
• 18 years and above
• High School equivalent to Australian Year XII
Please refer to Entry Requirement policy for further details
LLN Requirement
Student must demonstrate their competence in language, literacy and numeracy levels prior to commencing the course. This is done by undertaking the LLN test. LLN Test is not an entry requirement but a tool to evaluate a student’s capability in Language, Literacy, and Numeracy. Refer Language, Literacy and Numeracy Policy.
Unit Code |
Name |
| SITXWHS005 | Participate in safe work practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023* | Use food preparation equipment |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost Recipes |
| SITXINV006* | Receive, store and Maintain stock |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC038* | Produce and Serve Food For Buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and Serve Cheese |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHPAT016* | Produce desserts |
| SITHCCC043* | Work effectively as a cook |
| SITXHRM007 | Coach others in job skills |
| SITXCOM007 | Show Social and Cultural Sensitivity |
| SITXCCS014 | Provide Service to Customers |
Pre-requisites There are no prerequisites for this qualification. However, the Individual units have pre-requisite requirements as indicated above.
PATHWAYS
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:
Banquet or function manager, café manager, chef de cuisine, kitchen manager, restaurant manager, sous chef
For more information please send an email to VIMT.VIC@GMAIL.COM
ENROLMENT
To enrol in this qualification, please APPLY NOW