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C O U R S E D E S C R I P T I O NThe Certificate III in Commercial Cookery qualification is for entry level candidates wishing to start a career as a cook and for experienced kitchen personnel wishing to gain knowledge and skills to work effectively as a cook/chef within a commercial kitchen environment. It is also intended for those who are currently working within a commercial kitchen capacity and are looking to enhance their existing knowledge and skills.

This qualification also reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under some or limited supervision using plans, policies and procedures to guide work activities. This qualification provides the foundation skills and knowledge to be an effective team member within a hospitality career.

C A R E E R PAT H WAY O P T I O N SUpon successfully completing this qualification, individuals have a pathway to any commercial kitchen environment as a commercial cook. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. This qualification also allows for multiskilling and for specialisation within the industry. Career progression can also be enhanced by enrolling in the Certificate IV Commercial Cookery.

See http://training.gov.au for further information and the list of institutions offering these courses.

Possible roles upon graduating the Cert III in Commercial Cookery include:• Commercial cook

If you have the passion to provide exceptional customer service, have an eye for detail, want to create culinary delights, strive to lead by example and the motivation to work in a strong and committed team, then this qualification will give you the opportunity for a career that is both challenging and rewarding.

E M P L O Y M E N T O P P O R T U N I T I E SMayfair College has partnered with one of Australia’s premier and well-respected hospitality organisations, Mantle Group Hospitality (MGH).

Mantle Group Hospitality is synonymous with names like Jimmy’s on the Mall restaurant, Pig ‘N’ Whistle British style pubs, The Charming Squire restaurant and brewery and Phuc Deli-Viet. The partnership between Mayfair College and MGH will allow you to take part in professional hands-on vocational placement at any one of their well-established restaurants. You also have the unique opportunity to showcase your acquired knowledge and skills with the potential of securing future employment or professional development wtih MGH.

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E M P L O YA B L E S K I L L SThe skills and knowledge gained by studying with Mayfair College are recognised Australia wide. The essential skills you gain to learn include how to work effectively as a cook, plan and cost menus, prepare dishes using basic methods of cookery, team building, problem solving and communication in the workplace among many others. Detailed information on this course including duration, tuition fees, entry requirements, assessment methods and vocational placement requirements are shown in the Course Information section.

Mayfair College students receive the most up-to-date and relevant theoretical knowledge and the most innovative hands-on practical training in real-world industry environments for highly skilled trainers possessing extensive industry experience.

Be educated, be prepared and be part of the team!

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C O U R S E I N F O R M AT I O NCourse code & title: SIT30816 Certificate III in Commercial CookeryCourse tuition fees: $10,500 $AUDPlease note: tuition fees have the potential to change prior to your application being accepted. Course Progression Payment Plans are available to approved applicants.Intake dates: OpenCampus locations: The main classroom is situated in the heart of the Brisbane CBD, located within the iconic Queen Street Mall. Our modern and stylish theory classrooms offer a relaxed learning environment that will enhance your learning experience. Situated within 10 mins of our main classroom we also have a fully functional and state-of-the-art commercial kitchen training facility equipped to serve every aspect in your practical training and is easily accessible by public transport.Course duration: Generally, 1 to 2 years 1200 - 2400 hours. Total duration of the course is dependent on the individual needs of the learner and the mode of study. Factors that may affect the course duration include part-time or full-time study or whether the study is part of an apprenticeship or traineeship. In these circumstances the volume of learning can be up to 4 years. Course duration is also dependent on RPL (Recognised Prior Learning) and/or CT (Credit Transfer).Course structure: 25 units must be completed; 21 x Core units & 4 x Elective units. Students must attain competency in all units in order to graduate.Course units, Core: BSBSUS201 Participate in environmentally sustainable work practices BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC006 Prepare appetisers and salads SITHCCC007 Prepare stocks, sauces and soups SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes SITHCCC012 Prepare poultry dishes SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements SITHCCC019 Produce cakes, pastries and breads SITHCCC020 Work effectively as a cook SITHKOP001 Clean kitchen premises and equipment SITHKOP002 Plan and cost basic menus SITHPAT006 Produce desserts SITXFSA001 Use hygienic practices for food safety SITXFSA002 Participate in safe food handling practices SITXHRM001 Coach others in job skills SITXINV002 Maintain the quality of perishable items SITXWHS001 Participate in safe work practicesCourse units, Elective: SITHCCC003 Prepare and present sandwiches SITXFSA003 Transport and store food SITXINV003 Purchase goods SITXINV001 Receive and store stock

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Methods of delivery: A blended delivery method which incorporates:• Supervised instruction – Classroom based face-to-face lectures and practical sessions• Simulated work/industry environment – Classroom and work/industry functional premises face-to-

face training and tuition• Work industry/Vocational Placement – On the job hands-on job skills experience• Online self-paced study – Online e-learning through student login and progress reviews

Please note: The trainer may provide additional learning material or tuition where gaps are identified in either the participant’s underpinning knowledge or skills.Assessment methods: Students are required to achieve competency in all units to graduate the Certificate III in Commercial Cookery (SIT30816). Assessment strategies include:

• Written and/or oral questions and answers• Practical activity/observation and assessment• Project/assignment submissions• Student Logbook compilation and submission during vocational placement

Special delivery and assessment considerations: Mayfair College provides excellent learning and assessment experiences for all students. We consider flexible arrangements for learning and assessment wherever possible and should you believe that you require special arrangements then speak to your trainer/assessor or contact College Administration before your course commences.Course entry requirements: Students must be over the age of 18 years and successfully meet the entry requirements for Mayfair College as detailed in the ‘Domestic Student Handbook’. These include, but are not limited to:

• 18 years of age minimum• LLN (Literacy, Language & Numeracy) assessment, and• Criteria specific for RPL and CT applications

Please note: RPL, CT (Credit Transfer), and RCC (Recognised Current Competency) will be considered on an individual basis as outlined in the ‘Domestic Student Handbook’. Students who feel they are eligible should contact Mayfair College before enrolment.Course Uniform requirements: All students are required to wear smart casual attire when attending theory classroom sessions. During practical training and/or assessment sessions, students are required to wear the appropriate attire as required by your trainer/assessor prior to the session. – No sand shoes, thongs, sandals or high heels are to be worn during any practical training and/or assessment sessions.Course Resource & facilities requirements: Mayfair College provides all learning resources and material and facilities for the course. Students are required to provide their own computer, laptop or tablet.Printing facilities for extra theory resources will be available on request when necessary.Course policies and procedures: Course policies and procedures are available on the Mayfair College website and by viewing or downloading the ‘Domestic Student Handbook’.

mayfaircollege.com.au/domesticstudenthandbook

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Email: admin@mayfaircollege.com.au

Legal entity: Mayfair College Pty Ltd

Phone: 07 3733 1436

RTO Provider code: 31293

Post: Mayfair College Enquiries GPO Box 2866, Brisbane QLD 4001