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Commercial Cookery
22/11/2021 2024-08-23 6:29Commercial Cookery
Commercial Cookery
CRICOS 109778M
International Students
Intake Date
January, April, July and October
Tuition Fee
$15,500 AUD
Material Fee
$1,400 AUD
Campus
Adelaide | Sydney
Duration
52 weeks, including 12 weeks
of holiday
General Award
Domestic Students
Intake Date
January, April, July and October
Fee For Service Student Fee
$9,000 AUD
Incidental Fee
$525 AUD
Campus
Adelaide | Sydney
Duration
52 weeks, including 12 weeks
of holiday
Apprenticeship
Domestic Students
Intake Date
Rolling intake
Student Contribution Fee
$3,000 AUD
Concession Student Fee
$1,000 AUD
Incidental Fee
$525 AUD
Campus
Adelaide
Duration
48 months (full-time)
Course Overview
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, use plans, policies, and procedures to guide work activities.
International Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours, to be undertaken in Alliance College training café, Alliance College function and/or approved workplace.
Academic Entry Requirement:
- Satisfactory completion of Year 10 or equivalent schooling and be at least 16 years of age.
- Participate in a suitability interview for your chosen qualification.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
English Entry Requirement:
- IELTS 6.0 or above, or equivalent.
- Qualifications recognised by Alliance College as equivalent to an IELTS 6.0 overall score are as published below.
Domestic Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours, to be undertaken in Alliance College training café, Alliance College function and/or approved workplace.
Academic Entry Requirement:
- Satisfactory completion of Year 10 or equivalent schooling and be at least 16 years of age.
- Participate in a suitability interview for your chosen qualification.
- Language, Literacy and Numeracy (LLN) Core Skills Profile.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
CORE
25 UNITS MUST BE COMPLETED
20 CORE UNITS + 5 ELECTIVESSITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetisers and salads
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC035
Prepare poultry dishes
SITHCCC036
Prepare meat dishes
SITHCCC037
Prepare seafood dishes
SITHCCC041
Produce cakes, pastries and breads
SITHCCC042
Prepare food to meet special dietary requirements
SITHCCC043
Work effectively as a cook
SITHKOP009
Clean kitchen premises and equipment
SITHKOP010
Plan and cost recipes
SITHPAT016
Produce desserts
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXHRM007
Coach others in job skills
SITXINV006
Receive, store and maintain stock
SITXWHS005
Participate in safe work practices
ELECTIVES
SITHCCC025
Prepare and present sandwiches
SITHCCC026
Package prepared foodstuffs
SITHCCC040
Prepare and serve cheese
SITHCCC044
Prepare specialised food items
BSBSUS211
Participate in sustainable work practices
Key Skills Developed
Certificate III in Commercial Cookery
Food Production
Team Effectiveness
Menu Planning
Health & Hygiene
Workplace Culture
Assessment Methods
Certificate III in Commercial Cookery
Testing
Projects
Observations
CRICOS 116179J
International Students
Intake Date
January, April, July and October
Tuition Fee
$14,000 AUD
Material Fee
$1,500 AUD
Campus
Adelaide
Duration
52 weeks, including 12 weeks
of holiday
General Award
Domestic Student
Intake Date
January, April, July and October
Fee For Service Student Fee
$9,600 AUD
Student contribution Fee
$380 AUD
Incidental Fee
$600 AUD
Campus
Adelaide
Duration
52 weeks, including 12 weeks
of holiday
Course Overview
This qualification is designed for pastry chefs, demonstrating their ability to use a wide range of refined patisserie skills and solid understanding of kitchen operations to produce patisserie products, while operating with some autonomously, utilising plans, policies, and procedures for their work activities. |
International Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- Home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full Patisserie uniform (included in material fee)
Special Requirement:
- This qualification will include 12 shifts (complete service periods), equivalent to approximately 90 hours of industry placement, to be undertaken at an Alliance College approved workplace.
Academic Entry Requirement:
- Be, at least, 16 years of age and satisfactory completion of Year 10 (or equivalent) schooling.
- Participate in a suitability interview for your chosen qualification.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
English Entry Requirement:
- IELTS 6.0 or above, or equivalent. Qualifications recognised by Alliance College as equivalent to an IELTS 6.0 overall score are published as below
Domestic Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- Home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full Patisserie uniform (included in material fee)
Special Requirement:
- This qualification will include 12 shifts (complete service periods), equivalent to approximately 90 hours of industry placement, to be undertaken at an Alliance College approved workplace.
Academic Entry Requirement:
- Be, at least, 16 years of age and satisfactory completion of Year 10 (or equivalent) schooling.
- Participate in a suitability interview for your chosen qualification.
- Language, Literacy and Numeracy (LLN) Core Skills Profile.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
CORE
21 UNITS MUST BE COMPLETED
15 CORE UNITS + 6 ELECTIVES Prerequisite Unit/s*SITHCCC023*
Use food preparation equipment
SITHCCC027*
Prepare dishes using basic methods of cookery
SITHCCC034*
Work effectively in a commercial kitchen
SITHKOP009*
Clean kitchen premises and equipment
SITHPAT011*
Produce cakes
SITHPAT012*
Produce specialised cakes
SITHPAT013*
Produce pastries
SITHPAT014*
Produce yeast-based bakery products
SITHPAT015*
Produce petits fours
SITHPAT016*
Produce desserts
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXHRM007
Coach others in job skills
SITXINV006*
Receive, store and maintain stock
SITXWHS005
Participate in safe work practices
ELECTIVES
SITHKOP010
Plan and cost recipes
SITHCCC042*
Prepare food to meet special dietary requirements
SITHFAB024*
Prepare and serve non-alcoholic beverages
SITHFAB025*
Prepare and serve espresso coffee
HLTAID011
Provide First Aid
SITXCOM007
Show social and cultural sensitivity
Key Skills Developed
Certificate III in Patisserie
Baking Knowledge
Food Safety
Kitchen Management
Teamwork
Time Management
Assessment Methods
Certificate III in Patisserie
Assessments
Projects
Observations
CRICOS 109640G
International Students
Intake Date
January, April, July and October
Tuition Fee
$22,200 AUD
Material Fee
$500 AUD
Campus
Adelaide | Sydney
Duration
78 weeks, including 18 weeks
of holiday
*Upon completion of SIT30821 Certificate III in Commercial Cookery, the course price and duration will be reduced.
General Award
Domestic Student
Intake Date
January, April, July and October
Fee For Service Student Fee
$14,000 AUD
Student Contribution Fee
$3,500 AUD
Concession Student Fee
$2,000 AUD
Incidental Fee
$525 AUD
Campus
Adelaide | Sydney
Duration
78 weeks, including 18 weeks
of holiday
*Upon completion of SIT30821 Certificate III in Commercial Cookery, the course price and duration will be reduced.
Course Overview
This qualification reflects the role of commercial cooks who have a supervisory or team-leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
International Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours; and 12 shifts (Complete 12 service periods), equivalent to approximately 80 hours, to be undertaken in AHTS training café, AHTS function and/ or approved workplace.
Academic Entry Requirement:
- Satisfactory completion of Year 11 or equivalent schooling and be at least 17 years of age.
- Participate in a suitability interview for your chosen qualification.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
English Entry Requirement:
- IELTS 6.0 or above, or equivalent.
- Qualifications recognised by Alliance College as equivalent to an IELTS 6.0 overall score are as published below.
Domestic Students Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours; and 12 shifts (Complete 12 service periods), equivalent to approximately 80 hours, to be undertaken in AHTS training café, AHTS function and/ or approved workplace.
Academic Entry Requirement:
- Satisfactory completion of Year 11 or equivalent schooling and be at least 17 years of age.
- Participate in a suitability interview for your chosen qualification.
- Language, Literacy and Numeracy (LLN) Core Skills Profile.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
CORE
33 UNITS MUST BE COMPLETED
27 CORE UNITS + 6 ELECTIVESSITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetisers and salads
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC035
Prepare poultry dishes
SITHCCC036
Prepare meat dishes
SITHCCC037
Prepare seafood dishes
SITHCCC041
Produce cakes, pastries and breads
SITHCCC042
Prepare food to meet special dietary requirements
SITHCCC043
Work effectively as a cook
SITHKOP010
Plan and cost recipes
SITHKOP012
Develop recipes for special dietary requirements
SITHKOP013
Plan cooking operations
SITHKOP015
Design and cost menus
SITHPAT016
Produce desserts
SITXCOM010
Manage conflict
SITXFIN009
Manage finances within a budget
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITXFSA008
Develop and implement a food safety program
SITXHRM008
Roster staff
SITXHRM009
Lead and manage people
SITXINV006
Receive, store and maintain stock
SITXMGT004
Monitor work operations
SITXWHS007
Implement and monitor work health and safety practices
ELECTIVES
SITHCCC026
Package prepared foodstuffs
SITHCCC040
Prepare and serve cheese
SITHCCC044
Prepare specialised food items
SITHCCC025
Prepare and present sandwiches
SITXHRM007
Coach others in job skills
BSBSUS211
Participate in sustainable work practices
Key Skills Developed
Certificate IV in Commercial Cookery
Team Leadership
Menu Budgeting
Menu Planning
Health & Hygiene
Workplace Culture
Assessment Methods
Certificate IV in Commercial Cookery
