SIT30816 Certificate III in Commercial Cookery

CRICOS Code: 093951E


Duration: 52 weeks 


Delivery Location:

Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150

Practical: Parravilla Function Lounge 42 Campbell Street, Parramatta 2150


Entry Requirements

  • Minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 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)

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.


Target Groups

International students over the age of 18 who wish to enter the hospitality industry as a cook.


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 Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.

  • Employment pathways from the Qualification

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – 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. 


Work Placement

Students must complete minimum of 60 sessions (300 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. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.


Assessments

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


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.


Course Structure

 Core Units

 

 SITXWHS001     Participate in safe work practices

 BSBSUS201       Participate in environmentally sustainable work practices

 BSBWOR203     Work effectively with others

 SITHCCC001      Use food preparation equipment

 SITHCCC005      Prepare dishes using basic methods of cookery

 SITHCCC006      Prepare appetisers and salads

 SITHCCC007      Prepare stocks, sauces and soups

 SITHCCC008      Prepare vegetable, fruit, egg and farinaceous dishes

 SITHCCC012      Prepare poultry dishes

 SITHCCC013      Prepare seafood dishes

 SITHCCC014      Prepare meat dishes

 SITHCCC018      Prepare food to meet special dietary requirements

 SITHCCC019      Produce cakes, pastries and breads

 SITHCCC020      Work effectively as a cook

 SITHKOP001      Clean kitchen premises and equipment

 SITHKOP002      Plan and cost basic menus

 SITHPAT006       Produce desserts

 SITXFSA001       Use hygienic practices for food safety

 SITXFSA002       Participate in safe food handling practices

 SITXHRM001     Coach others in job skills

 SITXINV002       Maintain the quality of perishable items

 Elective Units

 

 SITHKOP005      Coordinate cooking operations

 SITXCCS006      Provide service to customers

 SITXCOM002     Show social and cultural sensitivity

 SITXWHS002     Identify hazards, assess and control safety risks

 

Fees

Please refer to the Course Fee table