SIT30821 – Certificate III in Commercial Cookery

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	:	Minimum 18 years of age at the time of commencement Successful completion of Australian Equivalent Year 10 qualification or higher Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent. In addition, Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Should have basic computer and MS Office skills (Word, Excel and Power Point)
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 After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Operation, or other Certificate IV qualifications within the Hospitality training package. Employment pathways from the Qualification This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – cook
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.