Qualification
Certification
Available Intakes
20200211
Duration
64 weeks including breaks

About
The Certificate III in Commercial Cookery qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Upon completing the course, they will be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Course Information
Overview
Course Name | : | SIT30821 - Certificate III in Commercial Cookery |
CRICOS Code | : | 109780F |
Duration | : | 64 weeks |
Delivery Locations | : | Melbourne Campus: 123 Queen Steet Melbourne / 235 Queen Street, Melbourne 413, Johnston Street, Abbotsford Adelaide Campus: 14, Adam St, Hindmarsh Sydney Campus: 57-161 Gloucester Street, The Rocks 42 Campbell Street, Parramatta |
Intake | : | Monthly Refer to Intake Dates |
Work placement | : | Students must complete minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. |
Entry Requirements | : |
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Target Group | : | International students over the age of 18 who wish to enter the hospitality industry as a cook. |
Delivery | : | Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week. |
Domestic Students
Course Fee | : | Refer to Fees & Scholarships |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
International Students
Course Fee | : | Refer to Fees & Scholarships |
Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
Payment Options | : | Upfront, Payment Plan |
Delivery Mode | : | For International students; face-to-face classroom based. |
Eligibility Criteria | : | Refer to Entry Requirements |
How To Apply | : | Apply Here |
Resource and Materials
Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.
Course Structure
Certificate III in Commercial Cookery SIT30821 | |
Units of Competency | |
Unit Code | Unit Name |
Core Units | |
SITHCCC037 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHCCC035 | Prepare poultry dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC037 | Prepare seafood dishes |
SITHCCC041 | Produce cakes, pastries and breads |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHCCC043 | Work effectively as a cook |
SITHKOP009 | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHPAT016 | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006 | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
Elective Units | |
SITHCCC025 | Prepare and present sandwiches |
SITHCCC040 | Prepare and serve cheese |
SITXCCS014 | Provide service to customers |
SITXFSA007 | Transport and store food |
SITXWHS006 | Identify hazards, assess and control safety risks |
Employment Pathway | This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. |
Training Pathway | After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to SIT40521 Certificate IV in Kitchen Management or SIT40721 Certificate IV in Patisserie. |
Assessment Methods | Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports. |
Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |
Recommended Pathways | Pathways into the qualification Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification. Pathways from the qualification Employment pathways from the Qualification
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Course Credit | Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency. |