The certificate III in commercial cookery qualification is pursued by students in Australia to pursue careers in hospitality industry. The certificate is composed of studies of 25 units of courses in which there are 21 core study units and 4 elective study courses.
The 21 Core Units which are to be studied as a part of the course structure of certificate III in commercial cookery are:
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 practices
The following Elective Units are offered under the certificate III in commercial cookery course:
SITHCCC003 - Prepare and present sandwiches SITXCOM002 - Show social and cultural sensitivity HLTAID003 - Provide first aid SITHIND002 - Source and use information on the hospitality industry
For some of the core courses the students are also required to have studied a Pre-requisite unit of SITXFSA001 Use hygienic practices for food safety
The SIT30816 Certificate III in Commercial Cookery is composed of a mix of courses that involve online and classroom teaching as well as workplace training such as training as qualified cooks in five-star hotels and restaurants, hotels, motels, pubs, community clubs, restaurants, café and other hospitality units to enable them to kickstart a career in hospitality industry in Australia. After this, students can pursue many more allied courses and certifications and diploma courses of study such as SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations, SIT40716 Certificate IV in Patisserie and many more.
The mix of 21 core courses and 4 elective courses in the commercial cookery certificate III involves many written assignments, formative assessments and summative assessment tasks as well as major activities and skills and knowledge-based activities that involve a combination of theoretical concepts of commercial cookery as well as workplace hospitality training in a commercial kitchen.
Often students pursuing the certificate III in commercial, cookery find it difficult to complete all formative assignments and summative assessments by themselves since a large chunk of their time is devoted to working in the commercial kitchen as a professional cook and chef. Students pursing the certificate in commercial cookery often need assignment help for commercial cookery assignments for core units and elective units so as to get a better understanding of the concepts and get expert assignment writing help with commercial cookery assignments and achieve competency in all units.
At Urgenthomework, we offer the best online certificate III commercial cookery assignment help answer writing services for all students studying in universities of Australia as well as pursing related cookery courses and hospitality courses in UAE, UK, USA, Canada, Singapore, Malaysia, New Zealand, Ireland and more. All our cookery assignment answers, whether it is Certificate III in commercial Cookery, Certificate IV in commercial cookery or even Diploma in Commercial Cookery, are written with 100% perfection by expert hospitality management assignment writers and hotel management assignment help experts who have experiences worth over 25 years of experience in industry and teaching hospitality, event management, tourism as well as commercial cookery.
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