SIT30821 Certificate III in Commercial Cookery | (AU)$ 15,140.00 | CRICOS Code: 109881A

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This course averages 1034 hours of duration including work placement; this course is 52 weeks including holidays. This course is designed to provide participants with the skills, knowledge and attitudes to meet the demands of the culinary industry. In short this course will provide students with:

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Training and skills development in Commercial Cookery

• Training that incorporates the following key competencies: collecting, analysing and organising information; working with others; using mathematical ideas and techniques; solving problems and using technology

• A specific overview of Commercial Cookery methods, preparation of food and kitchen management

• Basic skills and knowledge for entry into the hospitality industry as a chef

• Interpersonal skills essential for a successful career in the hospitality industry

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Training Location

Classroom Training and Practical: In a commercial training restaurant at Wiseman Institute ground floor, 157-171 Haldon St, and ground floor, 132-136 Haldon st, Lakemba, 2195 NSW.

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Work placement: commercial hospitality establishments as approved by Wiseman Institute.

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Training Schedule Lakemba

Shift times

Shift No.1:

Days (2.5) Times Duration p/wk: 

(20 hours on premises)

Monday : 8:30am - 5.00pm 

Tuesday : 8:30am - 5.00pm  

Wednesday: 8:30am - 12.30pm

 

 

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Shift No.2:

Days (2.5) Times Duration p/wk: 

(20 hours on premises)

Wednesday : 1.00pm - 5.00pm

Thursday : 8:30am - 5.00pm 

Friday : 8:30am - 5.00pm 

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Work placement

Work placement hours are as according to shift hours of the commercial operation and therefore may be outside these scheduled training hours. However students must maintain their student visa requirement of 20 hours p/wk whilst at work placement.

 

An approriate work placement provider will be : A council approved commercial kitchen that services customers , where 3 different service periods such as breakfast, lunch and dinner are available for the student to conduct their workplacement during and be supervised by a skilled worker with a minimum of 3 years experience in the management role with in the business. The student will also need exposure to three different menu styles, such as  a la carte, buffet, table  de hote, functions and bulk food production. 

    

Students will need to organise their own workplace location where the above criteria apply. If a student would like to pick a venue where the commercial kitchen only performs only one or more of the menu options and is open for a limited operation time, the student will need to organise and complete workplacement at multiple council approved commercial kitchens that service customers during their mandatory  workplacement to satisfy the qualification requiment for the 200 mandatory hours.  

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Target Group

This training is provided by Wiseman Institute for international students who wish to enter the culinary industry as a commercial cook in a wide range of commercial operations (e.g. restaurants / clubs / pubs / hotels / cafes and coffee shops etc.) who also want to have a supervisory or team leading role in the kitchen.

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