Commercial Cookery Programmes (Full Time)

CERTIFICATE III IN COMMERCIAL COOKERY

SEMESTER 1 (6 MONTHS)

Unit Code Unit Title
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous
SITHCCC019 Produce cakes, pastries and breads
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITXWHS001 Participate in safe work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXFSA003 Transport and store food



CERTIFICATE III IN COMMERCIAL COOKERY

SEMESTER 2 (6 MONTHS)

Unit Code Unit Title
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in safe food handling practices
SITHCCC020 Work effectively as cook
SITHCCC021 Prepare specialised food items
SITHCCC017 Handle and serve cheese
SITHCCC015 Produce and serve food for buffets



CERTIFICATE IV IN COMMERCIAL COOKERY

SEMESTER 3 (6 MONTHS)

Unit Code Unit Title
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
BSBDIV501 Manage diversity in the workplace
SITHKOP004 Develop menus for special dietary requirements
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITHKOP005 Coordinate cooking operations
BSBUS401 Implement and monitor environmentally sustainable work place
SITXWHS003 Implement and monitor work health and safety practices
SITHCCC009 Produce cook-chill and cook-freeze foods


Why study commercial cookery at William angliss institute @ cahm?

Our institute, courses are designed to give both apprentices and full time students the very best preparation for a career in commercial cookery. Students develop the fundamental skills and knowledge required in professional cooking and kitchen management using state-of-the art facilities


And also William angliss For over 75 years, the Institute has been a leader in cookery, patisserie, bakery and food processing and has produced some of Australia’s best-known chefs. Vocations in food are for creative people, passionate about culinary experiences of all kinds.

Course description

Commercial cookery You’ll  develop the fundamental skills and knowledge required professional cooking and kitchen management using state of art facilities
Add hospitality on completion of the certificate programs in Commercial Cookery you may extend your studies (Diploma and Advanced Diploma Hospitality Management) to broaden your understanding of hospitality and prepare for management roles in industry

Career outcomes

• Executive Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Sous Chef is the Culinary Chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.

• Chef De Partie – as a Chef De Partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables. This is why the job is sometimes called a Station Chef or Line Cook. In large kitchens, you usually get help from a Demi-Chef De Partie, Commis or Trainee Chef.

• Kitchen Chef-Executive Chefs, Head Cooks, and Chefs De Cuisine are primarily responsible for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. … They supervise the restaurant’s cooks, prepare meals, and report results to the Head Chefs.

• Commis Chef you’re on the first rung of the ladder to becoming a great Chef. In most kitchens you’ll do food preparation work and basic cooking under the supervision of a Chef De Partie or Section Chef, rotating through sections such as sauce, vegetables, fish and butchery.

Course admission requirements

Minimum Entry Requirement is 5 O/L passes including English. Can apply with pending O/L & A/L results.

Intake Dates

• Commercial Cookery – February, June & September.
Course fees

Mode of delivery

Teachers utilise a variety of training methods that may include that may include one or more of the following approaches
• Classroom delivery
• Lecture theatre delivery
• Specialist classroom delivery
• Online delivery
• Work-based learning
• Kitchen practicals

Assessment methods

• Practical demonstrations
• Document / folios
• Critical incident repots
• Journals
• Oral presentations
• Interviews
• Projects
• Group projects
• Written assignments
• Research projects

Uniforms

Students can wear Casual Wear for theory classes and must be in full uniform for all practical classes

Industry placements

Careers and Employment Services can assist you with career development and opportunities to gain valuable experience to ensure a smooth transition from study to work Staff are on campus to provide career guidance and development
• assist with guidance on written resumes interview skills
• employment vacancy notice board
• employer information session and on campus interviews
• annual career related events and activities where you can network and meet potential employers through our guest lecturer series

Our location

William Angliss institute @ CAHM is based at SLIIT Main Campus, New Kandy Road, Malabe 10115

2019
Intakes

Hospitality Management – February / June / September
Commercial Cookery – February / June / September
Event Management – February / June / September
Patisserie – February / June / September

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