Certificate III in Commercial Cookery ignites your culinary passion and hones your skills for the dynamic world of commercial kitchens. From mastering classic techniques to exploring contemporary trends, this course equips you with the expertise to excel as a professional chef. Gain hands-on experience in menu planning, food preparation, and kitchen management, preparing you for a rewarding career in the vibrant hospitality industry.

• Chef de Partie
• Sous Chef
• Line Cook
• Commis Chef

This program is delivered in the classroom (face to face) and in Spring Hill college training kitchen.

Springhill college students must:

• Be at least 18 years of age before commencement of course.
• Have completed Year 12 or equivalent.
• Knowledge of common computing terms and word processing.
• Completion of LLND assessment prior to enrolment (not necessarily a barrier to entry)
• Have an IELTS* overall score of 6.0 (test results must be no more than 2 years old) or PTE – Overall No lower than 50, with each no lower than 42 or CAE 169 or Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

• Core – SITXFSA005 Use hygienic practices for food safety
• Core – SITXFSA006 Participate in safe food handling practices
• Core – SITHCCC023* Use food preparation equipment
• Core – SITHCCC027* Prepare dishes using basic methods of cookery
• Core – SITXINV006* Receive, store and maintain stock
• Core – SITHKOP009* Clean kitchen premises and equipment
• Core – SITXWHS005 Participate in safe work practices
• Core – SITXHRM007 Coach others in job skills
• Core – SITHKOP010 Plan and cost recipes
• Core – SITHCCC029* Prepare stocks, sauces and soups
• Core – SITHCCC028* Prepare appetisers and salads
• Core – SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• Core – SITHCCC031* Prepare vegetarian and vegan dishes
• Core – SITHCCC035* Prepare poultry dishes
• Core – SITHCCC037* Prepare seafood dishes
• Core – SITHCCC036* Prepare meat dishes
• Core – SITHCCC041* Produce cakes, pastries and breads
• Core – SITHPAT016* Produce desserts
• Core – SITHCCC042* Prepare food to meet special dietary requirements
• Core – SITHCCC043* Work effectively as a cook
• Elective – SITXINV007 Purchase Goods
• Elective – SITXHRM008 Roster staff
• Elective – SITXHRM009 Lead and manage people
• Elective – SITXCOM010 Manage conflict
• Elective – SITXWHS006 Identify hazards, assess and control safety risks