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SIT30816 – Certificate III In Commercial Cookery (Chef Apprenticeship)

Overview

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.

Description
Eligibility Requirements

You may be eligible for a government subsidised training place if you either live or work in South Australia, and you are:

  • an Australian or New Zealand citizen, or
  • a permanent Australian resident, or
  • the holder of a an eligible visa

 

You also need to be one of the following:

  • aged 16 years or over and not enrolled at school, or
  • aged 16 years or over, enrolled in school and undertaking training through the Training Guarantee for SACE Students (TGSS), or
  • undertaking training through a training contract as an apprentice or trainee in identified courses.
  • Student should meet the minimum LLN requirement of the course
  • Visit  www.skills.sa.gov.au for eligibility criteria or  click here.
To Enquire about the Course, Please fill the form below
Fee Structure

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).

Possible Career Outcomes
  • Qualified cook/chef
  • Head chef
  • Kitchen attendant
  • Catering team assistant
Course Outline

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 CodeUnit NameCore/ElectiveHours
BSBSUS201Participate in environmentally sustainable work practicesCore20
BSBWOR203Work effectively with othersCore15
SITXWHS001Participate in safe work practicesCore12
SITHKOP001Clean kitchen premises and equipmentCore13
SITHCCC003Prepare and present sandwiches Elective10
SITHCCC017Handle and serve cheese Elective5
SITXINV001Receive and store stockElective10
SITHFAB002 Provide responsible service of alcoholElective10
SITHCCC001Use food preparation equipmentCore25
SITHCCC005Prepare dishes using basic methods of cookeryCore45
SITHCCC006Prepare appetisers and saladsCore25
SITHCCC007Prepare stocks, sauces and soupsCore35
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCore45
SITHCCC012Prepare poultry dishesCore25
SITHCCC013Prepare seafood dishesCore30
SITHCCC014Prepare meat dishesCore50
SITHCCC018Prepare food to meet special dietary requirementsCore75
SITHCCC019Produce cakes, pastries and breadsCore40
SITHCCC020Work effectively as a cookCore80
SITHKOP002Plan and cost basic menusCore30
SITHPAT006Produce dessertsCore100
SITXFSA001Use hygienic practices for food safetyCore15
SITXFSA002Participate in safe food handling practicesCore40
SITXHRM001Coach others in job skillsCore20
SITXINV002Maintain the quality of perishable itemsCore10

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