SIT30821 Certificate III in Commercial Cookery

Entry Requirements

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

English Proficiency: 5.5 Academic IELTS with no band score below 5

Age: 18

Course Details

The Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine.

Potential Career Paths

French culinary topics are combined with Australian Units of Competency to create a unique study programme. As you advance through the course you will progressively learn to master the techniques of traditional and contemporary French Cuisine. Discover the career paths that our Diplome de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery) can take you. Sous chef | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Catering Manager | Executive Chef

What Will You Learn?

This programme focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes.

WHO IS THE PROGRAM FOR?

This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

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