Course Code: SIT30816

Certificate III in Commercial Cookery

CRICOS Course Code: 091530J

Location

Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia

Duration

The course comprises of 52 weeks, including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery. Students are required to do 192 work based training.

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.

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
  • Applicants must complete the PAX LLN test

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

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 titles include

  • cook

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed:

  • 21 core units
  • 4 elective units
UNIT CODE UNIT NAME
Core Units
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 *
SITXWHS001 Participate in safe work practices
Elective Unit(s)
SITHIND002 Source and use information on the hospitality industry
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXINV001 Receive and store stock

 

* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety

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