Certificate III in Commercial Cookery

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)