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CERTIFICATE III IN COMMERCIAL COOKERY

Start Your Culinary Career

  • This 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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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    Completion of this qualification contributes to recognition as a trade cook.

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

  • Age requirement:
    Minimum age of 18 years and above

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    Academic requirement:
    Satisfactory completion of the equivalent of Australian Year 11 or higher

    English Proficiency:
    An IELTS band score of 6.0 (Academic) or equivalent, or
    Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, the Republic of Ireland, South Africa, the United Kingdom or the United States, or
    Evidence that, within two (2) years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education, or
    Applicants originating from students’ visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test.

  • Educational pathway:
    On successful completion of this qualification, participants may progress into further studies such as:

    • SIT40521 Certificate IV in Kitchen Management

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    Exit Pathway:
    Participants who achieve competency in all units in the course will be awarded the full qualification, SIT30821 – Certificate III in Commercial Cookery, which includes a Certificate and a Record of Result.


    Participants who leave the course mid-way or do not achieve competency in all units will receive a Statement of Attainment indicating the number of units they have achieved competency in.

  • On successful completion of this qualification, participants may find employment in the Hospitality Industry as a:

    • Commercial Cook

    • Kitchen supervisor

     

    It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.

  • Students with prior learning and work experience can apply for RPL.

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    Recognition of prior learning evidence must include, but not be limited to, the following:

    • Work experience

    • Life experience

    • Previous study

    • Professional development programs

     

    Students who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.


    If you wish to apply for RPL or Credit Transfer, please notify the Institute at the time of enrolment

  • This qualification is at AQF level L3, which is described in the AQF as follows:

     

    The volume of learning allocated to a qualification should include all teaching, learning, and assessment activities required of the typical student to achieve the learning outcomes.

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    These activities may include some or all of the following:

     

    • guided learning (such as classes, lectures, tutorials, or self-paced study guides),

    • individual study,

    • research, learning activities in the simulated workplace, and

    • assessment activities.

     

    The Volume of learning for this qualification includes: face-to-face structured training sessions; training support provided to students in groups and one-on-one; guided structured learning activities; students' individual reading and research; assessments; and feedback reviews.

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    • Amount of Learning = 716 hours

    • Assessment hours = 455 hours

    • Work placement = 192 hours

    • Total volume of Learning hours = 464+252+455+192 = 1556 hours


    If any class day falls on a public holiday, the session will be scheduled for another day that week.

  • Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes, including:

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    • Written Questions and Answers

    • Projects

    • Role-play

    • Simulations

    • Observations

     

    At the beginning of each unit, trainers will outline the assessment tasks that must be completed.

  • Participants need to complete twenty-five (25) units of competencies, within the SIT training package at Certificate III level.

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    This qualification has:
    Core Units = 20
    Elective units = 5

     

    CORE UNITS

    Unit Code           Unit Name

    SITXFSA005      Use hygienic practices for food safety

    SITXFSA006      Participate in safe food handling practices

    SITHCCC027     Prepare dishes using basic methods of cookery

    SITHCCC023     Use food preparation equipment

    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

    SITHCCC037     Prepare seafood dishes

    SITHCCC036     Prepare meat dishes

    SITHCCC042     Prepare food to meet special dietary requirements

    SITHCCC041     Produce cakes, pastries and breads

    SITHCCC043     Work effectively as a cook

    SITHKOP009     Clean kitchen premises and equipment

    SITHKOP010      Plan and cost recipes

    SITHPAT016       Produce desserts

    SITXHRM007     Coach others in job skills

    SITXINV006       Receive, store and maintain stock

    SITXWHS005     Participate in safe work practices

     

    ELECTIVE UNITS

    Unit Code           Unit Name

    SITHCCC040     Prepare and Serve Cheese

    SITHCCC039     Produce pates and terrines

    BSBSUS211      Participate in sustainable work practice

    SITXINV007       Purchase Goods

    SITHCCC038     Produce and serve food for buffets

  • Admission Fees: (Non-refundable): $250
    Material Fees: (Not limited to books, etc.): $2250
    Tuition Fees: $12,500
    Total Course fees: $15,000
    Unless otherwise specified, Total course fees include all training and assessment, as well as required resources and textbooks, to help participants achieve the qualification or course they are enrolling in.

  • Learner needs will be identified through an enrolment form, a face-to-face or over-the-phone interview, an LLND (Language, Literacy, Numeracy, and Digital) and a pre-training review.


    It will help establish the applicant's skill and knowledge levels, their current employment, and how that relates to the course content and interactions.


    Where additional support needs have been identified, an Individual Support Plan will be developed, which may include:

    • Language Literacy Numeracy and Digital Support

    • Mentoring from trainers

    • Additional classes, tutorials, and workshops

    • Additional classes, tutorials, and workshops

    • Computer and technology support

    • Reasonable adjustment to assessments

     

    Provision of additional support services will be provided where necessary to enable students to participate in the same way as any other person regardless of whether support services have been required.

Course Name

Certificate III in Commercial Cookery

CRICOS Course Code

119479F

VET National Code

SIT30821

Location

8 Prowse Street Brunswick VIC 3056 Australia

Duration

Total duration of the qualification is 52 weeks, including 6 weeks of term breaks or 920 hours of term break.

Delievery Mode

Face-to-face

Full-time

20 hours per week

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