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RSSA Title | Certificate III Commercial Cookery |
Qualification | SIT30816 Certificate III in Commercial Cookery |
RTO | TAFE SA Berri |
Host Organisation | TAFE SA Berri |
Course Length | 2 Semesters (1 year) To be confirmed |
Entry Requirements | Certificate II Kitchen Operations |
Work Placement | There are no work placement requirements for this course |
SACE Details | SACE Stage 2, 70 SACE credits |
Units Of Competency |
Core | SITHCCC013 | Produce seafood dishes | 30 nominal hours |
| SITHCCC012 | Produce poultry dishes | 25 nominal hours |
| SITHASC007 | Produce curry pastes and powders | 25 nominal hours |
| SITXHRM001 | Coach others in job skills | 20 nominal hours |
| SITHPAT006 | Produce desserts | 100 nominal hours |
| SITHCCC020 | Work effectively as a cook | 80 nominal hours |
| SITHCCC017 | Handle and serve cheese | 5 nominal hours |
| SITXFSA002 | Participate in safe food handling practices | 40 nominal hours |
| SITHCCC014 | Prepare meat dishes | 50 nominal hours |
| SITHKOP002 | Plan and cost basic menus | 30 nominal hours |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 nominal hours |
| SITHKOP004 | Develop menus for special dietary requirements | 15 nominal hours |
Nominal hours are used for SACE purposes and are not reflective of actual delivery hours |
Student Cost | None |
Home School Cost | None |
Cost Notes | To be negotiated by student's school |
Number Of Students | Minimum 15 Maximum 20
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Public Transport | To be negotiated by student's school |
Contact Person | Michael Pater |
Other Resources | |