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Address:
171 James Street
Perth Western Australia 6003
Phone: +61 (8) 9227 1797
Fax: +61 (8) 9227 1238
For admissions:
admissions@stanleycollege.edu.au
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info.agent@stanleycollege.edu.au
For all other enquiries:
info@stanleycollege.edu.au
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SIT30807 Certificate III in Hospitality (Commercial Cookery)
CRICOS Course Code 066174K
Course Duration
This course is delivered over 52 weeks. Classes are rostered for 2½ days per week (20 hours per week).
Career Opportunities
This qualification suits students seeking employment in the following job roles:
Study Modes
The delivery methods for this course include:
- Face-to-face classroom-based learning.
- Self-paced learning activities (compulsory activities undertaken in a simulated work environment).
Recognition of Previous Studies or Work Experience
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.
Entry Requirements
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Academic
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English Proficiency
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Assessment Level 1 & 2
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Assessment Level 3
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Assessment Level 4
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Equivalent to Australian Year 10
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Stanley College may conduct an English Proficiency Test where English is not a first language
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Min. Overall Band Score of 5.5
OR 4.5 + ELICOS
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Min. Overall Band Score of 5.5
OR 5.0 + ELICOS
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Note: Mature age students who do not meet the entry requirements listed above, but who possess relevant work experience, will be considered.
Course Content
Students must successfully complete the following units:
- SITHCCC001B Organise and prepare food
- SITHCCC002A Present food
- SITHCCC003B Receive and store kitchen supplies
- SITHCCC004B Clean and maintain kitchen premises
- SITHCCC005A Use basic methods of cookery
- SITHCCC006A Prepare appetisers and salads
- SITHCCC008A Prepare stocks, sauces and soups
- SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
- SITHCCC010A Select, prepare and cook poultry
- SITHCCC011A Select, prepare and cook seafood
- SITHCCC012A Select, prepare and cook meat
- SITHCCC013A Prepare hot and cold desserts
- SITHCCC014A Prepare pastries, cakes and yeast goods
- SITHCCC016A Develop cost-effective menus
- SITHCCC027A Prepare, cook and serve food for food service
- SITHCCC028A Prepare, cook and serve food for menus
- SITHCCC029A Prepare foods according to dietary and cultural needs
- SITHIND001B Develop and update hospitality industry knowledge
- SITXCOM001A Work with colleagues and customers
- SITXCOM002A Work in a socially diverse environment
- SITXCOM003A Deal with conflict situations
- SITXFSA001A Implement food safety procedures
- SITXHRM001A Coach others in job skills
- SITXOHS001B Follow health, safety and security procedures
- SITXOHS002A Follow workplace hygiene procedures
- HLTFA301C Apply first aid
- SITHCCC007A Prepare sandwiches
- SITXINV001A Receive and store stock
- SITXINV002A Control and order stock
Cost
Course Fee: $10,850 Special Course Fee (valid until 30 June 2012): $10,350
Material Fee: $1,100*
*The material fee includes books and handouts
Other Expenses
For other fees and expenses including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here.
Intakes
January, March, May, August, October
Further Studies
On completion of the Certificate III in Hospitality (Commercial Cookery), students may pursue various higher education options at Stanley College or other education institutions. Our Career Advisor will assist students to identify the appropriate pathway that best meet your requirements.
Other Services
- Access to Stanley College’s Recreation Centre. Complimentary use of the Internet and computers.
- Complimentary membership to Stanley College’s Student Portal. Receive regular newsletters and updates on Facebook and Twitter.
- Complimentary alumni membership upon graduation.
Please familiarise yourself with Stanley College’s Refund and Cancellation Policy and Procedure.
Download Application Form.
Last update 05/01/2012
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