SIT30807 Certificate III in Hospitality (Commercial Cookery)
Want to work in Australia? Have a desire to travel and work overseas? An apprenticeship in Commercial Cookery means you have choices.
Work in a dynamic and exciting environment and be trained by a contemporary chef, Paolo Pavia. Paolo has worked all over the world in a number of acclaimed restaurants and up-market cafes.
Paolo insists on:-
- One-on-one practical training with every apprentice
- Onsite training at your venue using your equipment, preparation lists and menus
- Quality workbooks and access to online materials
Nationally Recognised Training
The Australian Quality Training Framework (AQTF) is the national set of standards which assures nationally consistent, high-quality training and assessment services for the clients of Australia’s vocational education and training system.
This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
The qualification is suitable for an Australian apprenticeship pathway.
Individuals with this qualification are able to perform roles such as:
- preparing appetisers, salads, stocks, sauces and soups
- preparing vegetables, fruit, eggs and farinaceous dishes
- selecting, preparing and cooking poultry, seafood and meat
- preparing hot and cold desserts, pastries, cakes and yeast goods
- planning and preparing food for buffets.
Following is a summary of the employability skills required by the hospitality industry for this qualification. You can expect to learn the following:-
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen..
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
About the FacilitatorPaolo has worked in a number of international kitchens and prestigious restaurants including Caruso Roof Garden Restaurant (Naples: Italy) Il Teatro Hotel (Venice: Italy) George’s Restaurant (Rome: Italy) Mr.Chow (London: UK), Villa Bianca (London: UK) Cesare Restaurant (London: UK) . Paolo has also managed a number of restaurants as Head Chef.