Certificate III in Hospitality
(Commercial Cookery)
| Course Code: | SIT30807 |
| Department: | Hospitality, Tourism & Events |
| Study Area(s): | Hospitality |
| Location(s): | Broadmeadows |
| Course Length: | Full-time (1 year) |
| Direct Entry: | You can apply for this course directly through Kangan Institute. |
| Mid-year Entry: | This course accepts mid-year applications. |
Need more information?
Call us on 13 TAFE (13 8233)
or +613 9279 2222
Email us at enquiries@kangan.edu.au
Or fill in our feedback form
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Course overview
This course is designed for those people seeking a career in hospitality, concentrating on commercial cookery. The course is suitable for those who may be currently working in the industry and wish to obtain a formal qualification. This course provides participants with knowledge and experience in practical food production.
Course modules
| CORE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| HLTFA301B | Apply First Aid | 18 |
| SITHCCC001A | Organise and Prepare Food | 20 |
| SITHCCC002A | Present Food | 6 |
| SITHCCC003A | Receive and Store Kitchen Supplies | 10 |
| SITHCCC004A | Clean and Maintain Kitchen Premises | 10 |
| SITHCCC005A | Use Basic Methods of Cookery | 45 |
| SITHCCC006A | Prepare Appetisers and Salads | 25 |
| SITHCCC008A | Prepare Stocks, Sauces and Soups | 35 |
| SITHCCC009A | Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes | 45 |
| SITHCCC010A | Select, Prepare and Cook Poultry | 25 |
| SITHCCC011A | Select, Prepare and Cook Seafood | 30 |
| SITHCCC012A | Select, Prepare and Cook Meat | 50 |
| SITHCCC013A | Prepare Hot and Cold Desserts | 50 |
| SITHCCC014A | Prepare Pastries, Cakes and Yeast Goods | 40 |
| SITHCCC016A | Develop Cost-Effective Menus | 30 |
| SITHCCC027A | Prepare, Cook and Serve Food For Food Service | 50 |
| SITHCCC028A | Prepare, Cook and Serve Food For Menus | 80 |
| SITHCCC029A | Prepare Foods According to Dietary and Cultural Needs | 75 |
| SITHIND001A | Develop and Update Hospitality Industry Knowledge | 25 |
| SITXCOM001A | Work With Colleagues and Customers | 25 |
| SITXCOM002A | Work in a Socially Diverse Environment | 20 |
| SITXCOM003A | Deal With Conflict Situations | 20 |
| SITXFSA001A | Implement Food Safety Procedures | 40 |
| SITXHRM001A | Coach Others in Job Skills | 20 |
| SITXOHS001A | Follow Health, Safety and Security Procedures | 10 |
| SITXOHS002A | Follow Workplace Hygiene Procedures | 15 |
| Total hours: | 819 | |
| ELECTIVE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| SITXCCS002A | Provide Quality Customer Service | 40 |
| SITXINV001A | Receive and Store Stock | 10 |
| SITXINV002A | Control and Order Stock | 25 |
Course Fees
Are you eligible for Government Subsidised fees? Find out now!
You may be eligible for concession. Find out now!
| Government Subsidised | Fee For Service (Full fee) | |||||
|---|---|---|---|---|---|---|
| Concession | Non concession | RPL | Concession | Non concession | RPL | |
| Tuition fees | $ 188 | $ 990^ | $ 95 | n/a | $ 6,500^ | $ 3,250^ |
| Student Services & Amenities Fees | $ 32 | $ 212^ | n/a | n/a | n/a | n/a |
| Ancillary Fees | $ 26 | $ 26 | n/a | n/a | n/a | n/a |
^ Fees will not be more than stated.
* Approximate fees displayed are based on calendar year calculations. The fees apply to the units enrolled in 2012 only. Any enrolments in subsequent years will be charged at the rates applicable for that year.
* Materials fees may be required.
How to calculate fees? See the examples here.
| Tuition fee | Student Services & Amenities Fees | Ancillary Fees | Total | |
|---|---|---|---|---|
| Example 1: | A student is enrolled in a Skills Building program with 200 nominal hours. | |||
| Government subsidised (Non concession) | $1.75 x 200 = $350.00 | $0.32 x 200 = $64.00 | $26.00 | $440.00 |
| Fee-For-Service (Non concession) | $8.00 x 200 = $1,600.00 | n/a | n/a | $8.00 x 200 = $1,600.00 |
| Fee-For-Service (RPL) | $4.00 x 200 = $800.00 | n/a | n/a | $4.00 x 200 = $800.00 |
| Example 2: | A student is enrolled in a Skills Building program with 900 nominal hours. | |||
| Government subsidised (Non concession) | $1.75 x 900 = $1,575.00 but capped at the maximum of $990.00 | $0.32 x 900 = $288.00 but capped at the maximum of $212.00 | $26.00 | $1,228.00 |
| Fee-For-Service (Non concession) | $8.00 x 900 = $7,200.00 but capped at the maximum of $6500.00 | n/a | n/a | $6500.00 |
| Fee-For-Service (RPL) | $4.00 x 900 = $3,600.00 but capped at the maximum of $3250.00 | n/a | n/a | $3250.00 |
See the detailed fees structure.
What costs and other fees should I expect?
For a fee schedule, call us on 13 TAFE (13 8233) or (03) 9279 2222. Alternatively email enquiries@kangan.edu.au. There may be an extra cost for reference books and specialised materials.
However the department will subsidise the cost of electronic material that needs to be purchased.
What employment opportunities will I have?
This course may lead to employment in a commercial kitchen as a cook. Employment could be in hotels, restaurants, bistros, hospitals any commercial kitchen environment.
What skills will I have when I complete this course?
You will gain skills in commercial food production, food hygiene, food theory and general knowledge required for the hospitality industry. Please note there is a compulsory work placement unit required in a commercial kitchen to complete this qualification. You will be expected to find your own placement.
What qualifications will I receive?
On successful completion of the course you will be awarded the Certificate III in Hospitality (commercial cookery). As part of the Australian Qualifications Framework this program is nationally recognised.
What opportunities for further studies will I have?
This course will lead to higher level studies at AQF level 4 and above. Credit transfers may be available into Certificate IV in Hospitality, Diploma and/or Advanced Diploma of Hospitality.
Please refer to the cookery pathway information on the web.
Can I apply?
There are no set prerequisites for this course. However it is recommended that you have satisfactory numeracy and literacy skills to undertake this course.
How do I apply?
It is important to understand that this course is offered as an apprentice and non-apprentice course.
If you wish to apply for this course, you must obtain an application form from the Institute. Call us on 13 TAFE (13 8233) or email enquiries@kangan.edu.au. This course has a mid-year intake.
Interviews are conducted regularly, please contact the department on Tel: 92792285 for rolling enrolments
New Apprentices/Trainees will first need to be employed and signed up to a “Contract of Training” by an Australian Apprenticeship Centre (AAC), with Kangan Institute listed as the preferred provider . For locations visit http://www.australianapprenticeships.gov.au/.
For further information call us on 13 TAFE (13 8233) or email enquiries@kangan.edu.au. KINDLY REFER TO THE GUIDE TO HIRING APPRENTICES
Interviews are conducted regularly, please contact the department on Tel: 92792285 for rolling enrolments.
How will I be selected for this course?
All applicants will need to attend an information session at Broadmeadows campus and complete a pre-selection application form:
http://www.kangan.edu.au/departments/hospitality-travel-tourism/
How long is the course?
Full time non-apprentice 12 months.
For an apprentice - 3 yrs (attends TAFE 1 day per week, but must be employed as an apprentice).
For the non-apprentice program you may be required to attend classes until 10.00pm due to the operation of our training facility.
For the apprenticeship delivery -students will need to be employed and signed up by the employer as an apprentice. They would then attend classes 1 day per week and work for the employer for the rest of the 4days.
Classes for 2012 commence on 8th February with an Orientation Day for all new students, at 10am in D-118 Richards Restaurant.
You do not have to bring anything with you.
Time tables and all the necessary info will be provided to you on this day.
Where and how can I study?
You will study at the Broadmeadows campus.
Classes are generally set between the hours of 8.30am -5.30pm (1 day per week) for APPRENTICES.
For NON-APPRENTICES classes are also between the hours of 8.30am-5.30pm for 4 days per week (with some night time classes involved)
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will be advised in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.
Additional comments
It is important to understand that this course is offered as an apprentice and non-apprentice course.
Students are required to purchase own chef uniform and knife kit along with other specified learning resources.
This course has a mid-year entry.
What will I study?
Refer to the list of modules.
