Certificate III in Commercial Cookery
– SIT30816
TAFE AWARD COURSE
Intakes in February & July
Description:
This qualification reflects the role of commercial cooks who 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, they work with some independence and under limited
supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in
organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee
shops.
Career Opportunity:
Commercial Cook
Entry Requirement:
Completion of Year 12 (Fiji School Leaving Certificate) or equivalent
vocational courses. Applications by mature age students who wish to
upgrade their qualification will also be considered.
Course Fee: $5590
Duration: 1 year (2 Semesters)
Mode of Delivery:
Face to face offered as full time (Day) program or Part Time (Evenings and
during the day in the weekend)
Articulation:
Learners who successfully complete this course can gain articulation
into SIT50416 Diploma of Hospitality Management & further on lead to
Advanced Diploma of Hospitality Management
Please Note:
These fees may change due to curriculum update or TAFE franchise fees.
All course will be run subject to the availability of resources and sufficient
demand.
List of Units:
Unit Code
Unit Name
BSBSUS201
Participate in environmentally sustainable
work practices
20
$155
BSBWOR203
Work effectively with others
15
$145
SITHCCC001
Use food preparation equipment
25
$200
SITHCCC005
Prepare dishes using basic methods of
cookery
45
$270
SITHCCC006
Prepare appetisers and salads
25
$200
SITHCCC007
Prepare stocks, sauces and soups
35
$230
SITHCCC008
Prepare vegetable, fruit, eggs and
farinaceous dishes
45
$270
SITHCCC012
Prepare poultry dishes
25
$200
SITHCCC013
Prepare seafood dishes
30
$220
SITHCCC014
Prepare meat dishes
50
$295
SITHCCC018
Prepare food to meet special dietary
requirements
75
$400
SITHCCC019
Produce cakes, pastries and breads
40
$245
SITHCCC020
Work effectively as a cook
80
$430
SITHKOP001
Clean kitchen premises and equipment
13
$140
SITHKOP002
Plan and cost basic menus
30
$220
SITHPAT006
Produce desserts
100
$520
SITXFSA001
Use hygienic practices for food safety
15
$145
SITXFSA002
Participate in safe food handling practices
40
$245
SITXHRM001
Coach others in job skills
20
$155
SITXINV002
Maintain the quality of perishable items
10
$125
SITXWHS001
Participate in safe work practices
12
$130
SITHCCC003
Prepare and present sandwiches
10
$125
SITHCCC015
Produce and serve food for buffets
25
$200
SITHIND002
Source and use information on the
hospitality industry
25
$200
SITXINV001
Receive and store stock
10
$125
820
$5,590
Total
Nominal Course
Hours
Fee
For further information and enquiries, contact:
Ms. Meenu Mohan
Programme Coordinator – Award
National Training & Productivity Centre
Fiji National University
6725730
www.fnu.ac.fj/ntpc
[email protected]
facebook.com/fnuofficial
TAFE NSW – Western Sydney Institute RTO 900000