SIT30821 Certificate III in Commercial Cookery
CRICOS Course Code: 114073B

SIT30821 Certificate III in Commercial Cookery

CRICOS Course Code: 114073B (Hospitality Management)

Program Description

This qualification reflects the role of individuals who apply highly specialised knowledge and skills in the field of organisational learning and capability development. Individuals in these roles generate and evaluate complex ideas.

They also initiate, design and execute major learning and development functions within an organisation. Typically, they would have full responsibility and accountability for the personal output and work of others.

This qualification may apply to leaders and managers in an organisation where learning is used to build organisational capability. The job roles that relate to this qualification may also include RTO Manager and RTO Director.

Course Language

English

Mode

Full-time
Face to face delivery
This program will be delivered in the classroom.
Practical face to face training will be provided in a commercial training kitchen. A work placement is also required

Fees

Course Fee: $9,000
Material Fee: $450
Enrolment Fee (Non Refundable): $250
Estimated Total Course Cost: $9,700

Age Requirements

Applicants must be at least 18 years of age to be eligible for enrollment.

Location

Address of campus: Level 12, 190 Queen Street, VIC 3000.
Kitchen Address: 180 Victoria Street Richmond VIC.

Duration

This qualification is expected to be completed in 52 weeks. This will include 45 weeks of face to face training, assessment and placement spread over 5 terms and 7 weeks (in total) of term breaks.

In term 5, students will need to complete work placement of 192 hours as part of their course. Refer to the Training and Assessment Schedule section for further details.

Academic Requirements

Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications).

English Language Requirements

Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency, please refer to the Student handbook, OR, A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia.

Kitchen toolkit

Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by the Australian School of Business and Trade.

Requirements

Twenty-five (25) units including twenty (20) core units and five (5) elective units are required for the award of the SIT30821 Certificate III in Commercial Cookery. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

25 units must be completed:

20 core units 5 elective units, consisting of: 3 units from Group A or Group B below, 2 units from Group A, Group B or Group C below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT30821

Course Structure

Core Units – 20

SITHCCC023 – Use food preparation equipments (SITXFSA005)
SITHCCC027 – Prepare dishes using basic methods of cookery (SITXFSA005)
SITHCCC028 – Prepare appetisers and salads (SITXFSA005)
SITHCCC029 – Prepare stocks, sauces and soups (SITXFSA005)
SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes (SITXFSA005, SITHCCC027)
SITHCCC031 – Prepare vegetarian and vegan dishes (SITXFSA005, SITHCCC027)
SITHCCC035 – Prepare poultry dishes (SITXFSA005, SITHCCC027)
SITHCCC036 – Prepare meat dishes (SITXFSA005, SITHCCC027)
SITHCCC037 – Prepare seafood dishes (SITXFSA005, SITHCCC027)
SITHCCC041 – Produce cakes, pastries and breads (SITXFSA005)
SITHCCC042 – Prepare food to meet special dietary requirements (SITXFSA005, SITHCCC027)
SITHCCC043 – Work effectively as a cook (SITXFSA005, SITHCCC027)
SITHKOP009 – Clean kitchen premises and equipment (SITXFSA005)
SITHKOP010 – Plan and cost recipes
SITHPAT016 – Produce desserts (SITXFSA005)
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 (SITXFSA005)
SITXWHS005 – Participate in safe work practices

Elective Units: 05

BSBSUS211 – Participate in sustainable work practices
SITHCCC026 – Package prepared foodstuffs
SITHCCC039 – Produce pates and terrines
SITHCCC040 – Prepare and serve cheese
SITXWHS006 – Identify hazards, assess and control safety risks

Course Outcomes

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Study Pathway

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

Application

Follow these steps after finding the course(s) that suit your requirements and interests. How to Apply

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