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Certificate III in Commercial Cookery
Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

  • ID:LCBA610001
  • Level:Certificate III
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • Application Fee:$250.00
  • TuitionFee/Year:$37,609.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
  • Application Fee:$250.00
  • TuitionFee/Year:$37,609.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$530.00
Estimated Total/program:
$50,389.00
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirements

  • Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

  • Age: 18

English Requirement

English Proficiency: 5.5 Academic IELTS with no band score below 5​

Course Information

This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.

CRICOS Code: 097325K

More info: Click here

COURSE STRUCTURE

Program 1: ASSISTANT CUISINE (2 Months)

FRENCH CULINARY TOPICS

  • French culinary terms and definitions

  • Working in a safe and hygienic manner

  • Food preparation and mise en place

  • Introduction to French cuisine

  • French classical cooking techniques

  • Variations of cooking methods

  • Fonds de Cuisine - foundation sauces production

  • Commodities - receiving and storing

  • Classical French stocks, glazes, basic and advanced sauces and soups

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC001 Use food preparation equipment (core)

  • SITHCCC005 Prepare dishes using basic methods of cookery (core)

  • SITHCCC007 Prepare stocks, sauces and soups (core)

  • SITHKOP001 Clean kitchen premises and equipment (core)

  • SITXINV002 Maintain the quality of perishable items (core)

  • SITXFSA001 Use hygienic practices for food safety (core) This unit describes the performance outcomes, skills and knowledge required to

  • SITXWHS001 Participate in safe work practices (core)

  • SITHIND002 Source and use information on the hospitality industry (elective)

  • BSBWOR203 Work effectively with others (core)

Program 2: CADET CUISINE (2 Months)

PREREQUISITE: ASSISTANT CUISINE QUALIFICATION

FRENCH CULINARY TOPICS

  • Mise en place, organisation and workflow planning in the preparation and service of meals

  • Classical French stocks, glazes, basic and advanced sauces and soups

  • Hors d’oeuvres, canapés, salads and appetisers

  • Vegetables, eggs and farinaceous cooking techniques and menu items

  • French pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC006 Prepare appetisers and salads (core)

  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes (core)

  • SITHCCC019 Produce cakes, pastries and breads (core)

  • SITHCCC012 Prepare poultry dishes (core)

  • SITXFSA002 Participate in safe food handling practices (core)

  • SITXCOM002 Show social and cultural sensitivity (elective)

  • BSBSUS201 Participate in environmentally sustainable work practices (core)

Program 3: COMMIS CUISINE (2 Months)

PREREQUISITE: CADET CUISINE QUALIFICATION

FRENCH CULINARY TOPICS

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC017 Handle and serve cheese (elective)

  • SITHCCC014 Prepare meat dishes (core)

  • SITHCCC013 Prepare seafood dishes (core)

  • SITHPAT006 Produce desserts (core)

  • SITHCCC018 Prepare food to meet special dietary requirements (core)

  • SITXCOM005 Manage conflict (elective)

  • SITXHRM001 Coach others in job skills (core)

  • SITHKOP002 Plan and cost basic menus (core)

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNIT OF COMPETENCY

  • SITHCCC020 Work effectively as a cook (core)

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Pre Courses

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Pathway Courses

Pathway

Certificate III In Commercial Cookery (12 Months) -> Certificate IV In Commercial Cookery (6 Months)   -> Advanced Diploma of Hospitality Management  (6 Months)  

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Career Opportunity

Career Opportunity

  • Sous Chef

  • Executive Chef

  • Restaurant Manager

  • Banquet Manager

  • Food & Beverage Manager

  • Catering Manager.

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) per year

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