Overview

HOSPITALITY

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Course code:SIT30816
Online (Upfront):-
CRICOS code:0101068
Online (Payment Plan):-
Next on-campus intake:February 2020
On-Campus:$10,000
Course code:SIT30816
CRICOS code:0101068
Next on-campus intake:February 2020
Online (Upfront):-
Online (Payment Plan):-
On-Campus:$10,000

About the Course

DOLPH BUSINESS SCHOOL (DBS) welcomes you to embark on a practical learning by experience the development of culinary skills of Commercial Cookery. Every student is supported throughout the journey of the duration of the course, to acquire the skills of commercial cookery by satisfying the competency requirements of each unit of study.  DBS offers a good learning environment, friendly and professional trainers, and a campus that is close to public transport for easy access. 

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.

Work Based Training

Students are required to complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen to meet the qualification requirements of SIT30816 Certificate III in Commercial Cookery. 

Please note that Students who have completed SIT30816 Certificate III in Commercial Cookery with 48 service periods of 4 hours in commercial kitchen, having pathway leading to Certificate IV in Commercial Cookery, will only have to Complete the remaining 12 service periods of 4 hours each while completing SIT40516 – Certificate IV in Commercial Cookery. This could be also undertaken in a simulated environment that satisfies the competency requirements.


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