The Certificate III in commercial Cookery provides an apprenticeship pathway for you to become a qualified chef, with up-to-date industry knowledge and practices. You will work with a mentor at your workplace and a mentor from Salford college.
An apprenticeship is for a nominal period of 4 years. As an apprentice, you and an employer have a formal agreement called a training contract and generally your off-job training will be completed in 3 years.
This training is offered through a rolling intake and therefore students can commence at any time.
This course reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen and will use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, apprentices will work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Learn more about the benefits and incentives of employing an apprentice here.
You may be eligible for a government subsidised training place if you either live or work in South Australia, and you are:
You also need to be one of the following:
This course is subsidised through the Government of South Australia’s Subsidised training indicative https://www.skills.sa.gov.au/subsidised-eligibility. The eligibility check is an indication only and does not confirm the eligibility status. Eligibility verification will take place during the enrolment
If eligible for subsidised training, a $500 gap fee is payable annually for each year of training, payable by the Employer of the Apprenticeship. Student co-contribution fees are charged at the rate of $0.25 per nominal hour for each unit of competency/module to be calculated at the commencement of the unit of competency/module.
If agreed between the employer and the apprentice/trainee, student contribution fees can be paid by the employer.
(The gap fee is non-refundable should a student decide to withdraw or not complete the qualification).
There are 25 units in this qualification out of which 21 are core units and 4 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace
|Unit Code||Unit Name||Core/Elective||Hours|
|BSBSUS201||Participate in environmentally sustainable work practices||Core||20|
|BSBWOR203||Work effectively with others||Core||15|
|SITXWHS001||Participate in safe work practices||Core||12|
|SITHKOP001||Clean kitchen premises and equipment||Core||13|
|SITHCCC003||Prepare and present sandwiches||Elective||10|
|SITHCCC017||Handle and serve cheese||Elective||5|
|SITXINV001||Receive and store stock||Elective||10|
|SITHFAB002||Provide responsible service of alcohol||Elective||10|
|SITHCCC001||Use food preparation equipment||Core||25|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core||45|
|SITHCCC006||Prepare appetisers and salads||Core||25|
|SITHCCC007||Prepare stocks, sauces and soups||Core||35|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Core||45|
|SITHCCC012||Prepare poultry dishes||Core||25|
|SITHCCC013||Prepare seafood dishes||Core||30|
|SITHCCC014||Prepare meat dishes||Core||50|
|SITHCCC018||Prepare food to meet special dietary requirements||Core||75|
|SITHCCC019||Produce cakes, pastries and breads||Core||40|
|SITHCCC020||Work effectively as a cook||Core||80|
|SITHKOP002||Plan and cost basic menus||Core||30|
|SITXFSA001||Use hygienic practices for food safety||Core||15|
|SITXFSA002||Participate in safe food handling practices||Core||40|
|SITXHRM001||Coach others in job skills||Core||20|
|SITXINV002||Maintain the quality of perishable items||Core||10|