SIT30807-1
Certificate III in Hospitality(Commercial Cookery)Schools Based Apprenticeship
Whet your appetite for a career in hospitality, by commencing your commercial cookery apprenticeship whilst still at school. Designed for students in Year 11 or 12 who are currently employed part-time and registered as apprentices, the first stage of the program is conveniently structured to fit around your study requirements. Offering the chance for employment as a qualified chef in many varied workplaces, it’s the perfect course to get an early taste of the culinary arts.
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Career Opportunities
Qualified Chef in hotels, restaurants, hospitals, or any commercial catering establishment.
Entry Criteria
Entry is open to Year 11 and 12 students who are currently employed part time and registered as apprentices
Program Articulation
Students will complete the online component of their trade certificate, part-time, whilst they are studying for their Senior Certificate. The continuation of their apprenticeship will be in full-time mode with block or day release programs on offer for completion of their training.
Program Duration
Part Time: The online component (stage 1, Part A) is to be completed prior to attending formal training when the student becomes a full-time apprentice
Stages 1 (Part B), 2 3 and 4 of the training will be programmed after the completion of formal schooling and will be offered in both block and day release modes whilst the student is employed as a full-time apprentice.
Stages 1 (Part B), 2 3 and 4 of the training will be programmed after the completion of formal schooling and will be offered in both block and day release modes whilst the student is employed as a full-time apprentice.
Program Award
Certificate III
Recognition of Prior Learning
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
Standard course cost will be charged for units of study/courses credited via RPL.
For additional information relating to RPL for this program, please contact:
The RPL Co-ordinator
13 72 48
rplcoordinator@southbank.edu.au
Venue
- Southbank Campus
How to Apply
Traineeship and apprenticeship positions are offered by both public and private organisations. To obtain further information on traineeships or apprenticeships go to www.apprenticeshipsinfo.qld.gov.au or www.australianapprenticeships.gov.au/. You can also find an employer by:
•contacting the Australian Jobsearch information line on 13 62 68 or visit jobsearch.gov.au
•approaching employers directly
•applying for jobs advertised in the newspaper or online
Applications Close
Apprentices can commence block release at various times of the year depending on vacancies.
Applicants are urged to organise their study as early in the year as possible in order to secure a place.
Applicants are urged to organise their study as early in the year as possible in order to secure a place.
Cost
The cost of this program will depend on the training methods chosen. However employers can receive incentive payments for each new apprentice/trainee they employ.
Students and employers may obtain further details at www.australianapprenticeships.gov.au and/or www.apprenticeshipsinfo.qld.gov.au or alternatively call 13 38 73 and/or 1800 210 210 for further information.
Additional costs include a complete professional chefs uniform subject to the dress standards set out by the Institute and a full set of tools and equipment.
Students and employers may obtain further details at www.australianapprenticeships.gov.au and/or www.apprenticeshipsinfo.qld.gov.au or alternatively call 13 38 73 and/or 1800 210 210 for further information.
Additional costs include a complete professional chefs uniform subject to the dress standards set out by the Institute and a full set of tools and equipment.
For Additional Information
| Location: | Southbank |
| Telephone: | (07) 3244 5718 |
| Facsimile: | (07) 3244 5720 |
| Address | |
| In Person: | Faculty of Design, Arts & Hospitality School of Tourism & Hospitality D Block, Level 4 Ernest Street South Brisbane |
| Mail: | Locked Mail Bag 14 South Brisbane QLD 4101 |
| Email: | enquiry@southbank.edu.au |
| Find us at: | www.Southbank.edu.au |
Course Outline
| STAGE ONE – Online Units (to be completed online prior to attending college for the practical components) | Course Code | Course Name |
| SITHCCC003B | Receive and store kitchen supplies |
| SITHCCC004B | Clean and maintain kitchen premises |
| SITXCOM001A | Work with colleagues and customers |
| SITXCOM002A | Work in a socially diverse environment |
| SITXOHS001B | Follow health and safety procedures |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITHIND001B | Develop and update hospitality industry knowledge |
| STAGE ONE – Practical Units | Course Code | Course Name |
| SITHCCC007A | Prepare sandwiches |
| SITHCCC005A | Use basic methods of cookery |
| SITHCCC006A | Prepare appetisers and salads |
| SITHCCC008A | Prepare stocks, sauces and soups |
| SITHCCC009A | Prepare vegetables, eggs, fruit and farinaceous dishes |
| SITHCCC001B | Organise and prepare food |
| SITHCCC002A | Present food |
| SITHCCC027A | Prepare and serve food – food service (holistic course) |
| STAGE TWO Stage 1 online components MUST be completed before progressing to Stage 2 | Course Code | Course Name |
| SITHCCC010A | Select, prepare and cook poultry |
| SITHCCC011A | Select, prepare and cook seafood |
| SITHCCC012A | Select, prepare and cook meat |
| SITHCCC014A | Prepare pastries, cakes and yeast goods |
| SITXFSA001A | Implement food safety procedures |
| SITHCCC021B | Handle and serve cheese |
| STAGE THREE | Course Code | Course Name |
| HLTFA301B | Apply first aid |
| SITHCCC013A | Prepare hot and cold desserts |
| SITHCCC016A | Develop cost effective menus |
| SITHCCC029A | Prepare food according to dietary needs |
| SITXCOM003A | Deal with conflict situations |
| SITXHRM001A | Coach others in job skills |
| SITHCCC023B | Select, prepare and serve specialised food items |
| STAGE FOUR | Course Code | Course Name |
| SITHCCC028A | Prepare and cook food for menus (holistic course) |
This brochure was last updated Wednesday, 16 November 2011
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
