HMIA
Hospitality Management Institute of Australia
What HMIA Students Have To Say
"The school is fantastic, well organised and the education they provide is excellent."
- Shicheng Zang
"No other institute can be so cooperative and have so much knowledgeable material for us."
- Narendra Singh
"The teaching staff is friendly and the service is good in the reception department. "
- Hong Van Bui
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Certificate III in Hospitality
(Commercial cookery) - SIT30807
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| * This price only includes the tuition fee |
- This qualification include schedule work-based training
- The cost of books, uniform and tool kit is not included in the course fees
- Please note that course fees is fixed at the contracted price for the duration of the course but additional fees is charged where the student is required to repeat the units
Course Structure
| Unit Code | Unit Title | |
| SITXCOM001A | Work with colleagues and customers | Core |
| SITXCOM002A | Work in a socially diverse environment | Core |
| SITXOHS001A | Follow health, safety and security procedures | Core |
| SITHIND001A | Develop and update hospitality industry knowledge | Core |
| SITXOHS002A | Follow workplace hygiene procedures | Core |
| HLTFA301B | Apply first aid | Core |
| SITXCOM003A | Deal with conflict situations | Core |
| SITXHRM001A | Coach others in job skills | Core |
| SITHCCC001A | Organise and prepare food | Core |
| SITHCCC002A | Present Food | Core |
| SITHCCC003A | Receive and store kitchen supplies | Core |
| SITHCCC004A | Clean and maintain kitchen premises | Core |
| SITHCCC005A | Use basic methods of cookery | Core |
| SITHCCC027A | Prepare, cook and serve food for food service | Core |
| SITHCCC006A | Prepare appetisers and salads | Core |
| SITHCCC008A | Prepare stock, sauces and soups | Core |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | Core |
| SITHCCC010A | Select, prepare and cook poultry | Core |
| SITHCCC011A | Select, prepare and cook seafood | Core |
| SITHCCC012A | Select, prepare and cook meat | Core |
| SITHCCC013A | Prepare hot and cold desserts | Core |
| SITHCCC014A | Prepare pastries, cakes and yeast goods | Core |
| SITHCCC016A | Develop cost-effective menus | Core |
| SITFXSA001A | Implement food safety procedures | Core |
| SITHCCC029A | Prepare foods according to dietary and cultural needs | Core |
| SITHCCC028A | Prepare, cook and serve food for menus | Core |
| SITXCCS002A | Provide quality customer service | Elective |
| SITHCCC007a | Prepare sandwiches | Elective |
| SITXFIN003A | Interpret financial information | Elective |
Please Note: Statement of results for Certificate III in Hospitality (Commercial Cookery) will show student competencies in 29 units of competencies as per training package qualification packaging rules. A Statement of Attainment will be given for any additional units completed
NB: Animal products are used in the delivery of this course.
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