Certificate III in Commercial Cookery

Program 1: BASIC CUISINE (3 Months)
The Basic Cuisine Programme offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills ranging from how to hold a knife properly, to preparing vegetables and trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you will become skilled in organising, preparing and integrating ingredients to achieve dazzling flavours.

FRENCH STUDY MODULES

• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• 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
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC007 Prepare stocks, sauces and soups
• SITHKOP001 Clean kitchen premises and equipment
• SITXINV002 Maintain the quality of perishable items
• SITXFSA001 Use hygienic practices for food safety
• SITXWHS001 Participate in safe work practices
• SITHIND002 Source and use information on the hospitality industry
• BSBWOR203 Work effectively with others

Program 2: INTERMEDIATE CUISINE (3 Months)
PREREQUISITE: BASIC CUISINE QUALIFICATION

The Intermediate Cuisine Programme introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine Programme. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate.

FRENCH STUDY MODULES

• 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
• Career preparation and workplace communication

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC006 Prepare appetisers and salads
• SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC019 Produce cakes, pastries and breads
• SITHCCC012 Prepare poultry dishes
• SITXFSA002 Participate in safe food handling practices
• SITXCOM002 Show social and cultural sensitivity
• BSBSUS201 Participate in environmentally sustainable work practices

Program 3: SUPERIOR CUISINE (3 Months)
PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION

The Superior Cuisine Programme teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classical dishes. You will be encouraged to be more creative in your cooking and presentation.

By successfully completing this course you will receive a Diplôme de Cuisine and a Certificate III in Commercial Cookery.

FRENCH STUDY MODULES

• Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Cheese knowledge and uses
• Menu trends and market application including food costing
• Desserts à l’assiette
• Preparation of foods for dietary, allergy and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approaches to plate design and presentation to restaurant standards
• Organise and prepare mise en place for a restaurant situation in a team
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace communication

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC017 Handle and serve cheese
• SITHCCC014 Prepare meat dishes
• SITHCCC013 Prepare seafood dishes
• SITHPAT006 Produce desserts
• SITHCCC018 Prepare food to meet special dietary requirements
• SITXCOM005 Manage conflict
• SITXHRM001 Coach others in job skills
• SITHKOP002 Plan and cost basic menus

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC020 Work effectively as a cook

This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a Certificate III in Commercial Cookery.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA