Diplôme de Commis Cuisinier

Program 1: ASSISTANT CUISINE (2 Months)

Assistant Cusine - Learn classical French Culinary techniques under pinning modern international cuisine, master basic skills, and explore more complex techniques.

FRENCH CULINARY TOPICS

• French culinary terms and definitions
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Introduction to French cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine - foundation sauces production
• Commodities - receiving and storing
• Classical French stocks, glazes, basic and advanced sauces and soups

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC023 Use food preparation equipment (core) 
• SITHCCC027 Prepare dishes using basic methods of cookery (core)
• SITHCCC029 Prepare stocks, sauces and soups (core)
• SITXINV006 Receive, store and maintain stock (core)
• SITHKOP009 Clean kitchen premises and equipment (core)
• SITXFSA005 Use hygienic practices for food safety (core)
• SITXWHS005 Participate in safe work practices (core)
• SITHCCC025 Prepare and present sandwiches (elective)
• SITHCCC026 Package prepared food stuffs (elective)
  
  

Program 2: CADET CUISINE (2 Months)
PREREQUISITE: ASSISTANT CUISINE QUALIFICATION

Cadet Cuisine Programme - Discover classical French regional dishes, learn mise en place, and practice a range of presentation styles.

FRENCH CULINARY TOPICS

• Mise en place, organisation and workflow planning in the preparation and service of meals
• Classical French stocks, glazes, basic and advanced sauces and soups
• Hors d’oeuvres, canapés, salads and appetisers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC028 Prepare appetisers and salads (core)
• SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
• SITHCCC031 Produce vegetarian and vegan dishes (core)
• SITHCCC042 Prepare food to meet special dietary requirements (core)
• SITHCCC041 Produce cakes, pastries and breads (core)
• SITHCCC041 Produce yeast-based bakery products (elective)
• SITXFSA006 Participate in safe food handling practices (core)
  
  

Program 3: COMMIS CUISINE (2 Months)
PREREQUISITE: CADET CUISINE QUALIFICATION

Commis Cuisine - Explore contemporary developments in French and International Cuisine, identify modern menu trends, and re-interpret French classics.

FRENCH CULINARY TOPICS

• Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Menu trends and market application including food costing
• Desserts à l’assiette
• Preparation of foods for dietary, allergy and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approaches to plate design

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC036 Prepare meat dishes (core)
• SITHCCC035 Prepare poultry dishes (core)
• SITHCCC037 Prepare seafood dishes (core)
• SITHPAT016 Produce desserts (core)
• SITXHRM007 Coach others in job skills (core)
• SITHKOP010 Plan and cost recipes (core)
• SITXCOM007 Show social and cultural sensitivity (elective)
• SITHCCC040 Prepare and serve cheese (elective)
  

Program 4: INDUSTRY PLACEMENT (6 Months)

AUSTRALIAN UNIT OF COMPETENCY

• SITHCCC043 Work effectively as a cook (core)
  
  

By successfully completing this course you will receive a Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery).

This program is designed for students who wish to learn the skills and techniques of classical French cuisine and cookery. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Successful graduates will gain a Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery).

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA

This programme is also available to study in Brisbane, Melbourne and Sydney