Certificate III Commercial Cookery Course 商業廚師三級證照課程

 這是一個一年的課程, 也是廚師課程裡真正進入廚房學習的課程

一年總共分2個學期(semester), 一個學期又分2個段落(term).所以一學年有4個段落(term)

每個Term 中間又會有兩到三個星期的假期. 而在一個學習段落term開始或結束前都需要通過考試跟繳交作業. 所以一年裡我們要完成至少四次的大考跟四次的整體作業,學習可謂非常忙碌.

在這一年份的課程(標準編號為SIT30816)我們要分段完成幾個目標課程 

Unit Code	Unit name	Nominal Hours	Delivery Hours	e-Learning Hours
Core Units
BSBSUS201	Participate in environmentally sustainable work practices	20	20	10
SITXWHS001	Participate in safe work practices	12	16	10
BSBWOR203	Work effectively with others	15	16	10
SITXHRM001	Coach others in job skills	20	20	10
SITXFSA002	Participate in safe food handling practices	40	36	15
SITXFSA001	Use hygienic practices for food safety	15	16	10
SITHKOP001	Clean kitchen premises and equipment*	13	16	10
SITHCCC001	Use food preparation equipment*	25	24	10
SITHCCC005	Prepare dishes using basic methods of cookery*	45	44	15
SITHCCC007	Prepare stocks, sauces and soups*	35	32	10
SITHCCC006	Prepare appetisers and salads*	25	24	10
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes*	45	48	10
SITHCCC012	Prepare poultry dishes*	25	32	10
SITHCCC013	Prepare seafood dishes*	30	32	10
SITHCCC014	Prepare meat dishes*	50	48	15
SITHCCC018	Prepare food to meet special dietary requirements*	75	72	20
SITHKOP002	Plan and cost basic menus	30	28	10
SITHPAT006	Produce desserts*	100	96	10
SITHCCC019	Produce cakes, pastries and breads*	40	40	10
SITHCCC020	Work effectively as a cook*	80	160	0
SITXINV002	Maintain the quality of perishable items	10	16	10
Electives Units
SITXINV201	Prepare and present sandwiches	10	16	10
SITXINV001	Receive and store Stock	10	16	10
SITXINV003	Purchase goods	30	28	10
SITHCCC015	Produce and serve food for buffets*

以上表格資料來自https://ace.vic.edu.au/SIT30816.php

Term 1 - 基本刀工,烹飪方式

Term 2- 烘焙課程

Term 3- 肉類, 海鮮課程

Term 4- 辦理宴會課程