Int Commercial Cookery – Academies Australaisa Polytechnic

Commercial Cookery

The hospitality industry continues to grow with opportunities to expand a career in Australia and abroad. It is an exciting and a fast-paced industry with a wide range of sectors such as hotels, cruises, airlines, restaurants, bars and clubs.

This course will fast-track your career by preparing you with strong foundation of skills and practical knowledge needed to lead a service team and the understanding needed to thrive as a Chef/ Cook in a leading hotel, restaurant or other businesses within the hospitality and tourism industries.

On completion, graduates will have the knowledge and experience to work as Cook, Chef or Chef De Partie in a hospitality business.

The Training Kitchen is located at our Swanston Street Campus – Basement Level, 488 Swanston Street, Carlton VIC 3053

Certificate III In Commercial Cookery (SIT30816)

Unit Code	Unit Name
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012	Prepare poultry dishes
SITHCCC013	Prepare seafood dishes
SITHCCC014	Prepare meat dishes
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC019	Produce cakes, pastries and breads
SITHCCC020	Work effectively as a cook (Work Based Training Unit of Competence)
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITHPAT006	Produce desserts
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
SITHCCC003	Prepare and present sandwiches
SITHCCC015	Produce and serve food for buffets
SITHKOP004	Develop menus for special dietary requirements
SITXINV001	Receive and store stock
Vocational/ Employment Outcome	Cook

The program is delivered over 4 Terms.

During Term 1 – 3 (30 weeks), students will have 2 days practical and 1 day theory class per week.

During Term 4, students will participate in Work Based Training (WBT) for a total of 200 hours over 10 weeks.

The WBT must be done in an industry workplace Host Organisation approved by AAPoly’s Work Based Training Coordinator.

To be ready for WBT, the student must successfully complete all the units from Term 1 – 3 of their course.

Certificate IV in Commercial Cookery (SIT40516)

Unit Code	Unit Name
SITXMGT001	Monitor work operations
SITXWHS003	Implement and monitor work health and safety practices
SITXFIN003	Manage finances within a budget
BSBDIV501	Manage diversity in the workplace
SITXCOM005	Manage conflict
SITXHRM003	Lead and manage people
BSBSUS401	Implement and monitor environmentally sustainable work practices
SITHKOP005	Coordinate cooking operations (Work Based Training Unit of Competence)
SITXFSA004	Develop and implement a food safety program
SITXINV004	Control stock
SITXCCS008	Develop and manage quality customer service practices
SITXCCS007	Enhance customer experiences
SITXFIN004	Prepare and monitor budgets
Vocational/ Employment Outcome	Chef, Chef De Partie

Students study a minimum of 20 hours per week. In addition, students will also participate in Work Based Training (WBT) for a maximum of 200 hours over 10 weeks.

The WBT must be done in an industry workplace Host Organisation approved by AAPoly’s Work Based Training Coordinator. WBT is scheduled for the last term of the course, concurrent with theory classes at the Campus.

To be ready for WBT, the student must successfully complete all the units in the SIT30816 – Certificate III in Commercial Cookery course plus the units in the first Term of SIT40516 – Certificate IV in Commercial Cookery

*Students must complete the Certificate III in Commercial Cookery (SIT30816) before progressing to Certificate IV in Commercial Cookery (SIT40516)

Domestic Students Only

The Training Kitchen is located at our Swanston Street Campus – Basement Level, 488 Swanston Street, Carlton VIC 3053

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