SIT30816 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

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SIT30816 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

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SIT40516 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

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Why study Commercial Cookery at William Angliss Institute @ SLIIT?

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.

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 @ SLIIT is based at SLIIT Main Campus, New Kandy Road, Malabe 10115