Certificate III in Commercial Cookery

Qualification description

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.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Delivery Mode

Face to face classroom, simulated workplace and real workplace delivery and assessment.

DELIVERY LOCATION

51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement

Computer skills and your own personal computer to complete the assessments electronically

Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)

Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.

Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Pathways for Students 

Students are provided with advice on employment and training options throughout the delivery of the program (but no guarantees are implied or given).

Pathways into the qualification

Students may enter SIT30821 Certificate III in Cookery with limited or no vocational experience, and without having completed a related lower-level qualification.

Pathways from the qualification

After achieving SIT30821Certificate III in Cookery, graduates could progress to hospitality qualifications at Certificate IV level or higher from within the Tourism, Travel and 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 – trade coo

COURSE DURATION

This course will be delivered over 78 weeks, comprising 53.6 weeks of scheduled classes and approximately 14.4 weeks (288 hours) of practical placement and work-based training, and 10 weeks of breaks.

Packaging rules

25 units must be completed:

1. 20 core units
2. 5 elective units, which can be chosen from:

Note: Units marked with an *asterisk have one or more prerequisites

CORE UNITS
1	SITHCCC023	Use food preparation equipment
2	SITHCCC027	Prepare dishes using basic methods of cookery
3	SITHCCC028	Prepare appetisers and salads
4	SITHCCC029	Prepare stocks, sauces and soups
5	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
6	SITHCCC031	Prepare vegetarian and vegan dishes
7	SITHCCC035	Prepare poultry dishes
8	SITHCCC036	Prepare meat dishes
9	SITHCCC037	Prepare seafood dishes
10	SITHCCC041	Produce cakes, pastries and breads
11	SITHCCC042	Prepare food to meet special dietary requirements
12	SITHCCC043	Work effectively as a cook
13	SITHKOP009	Clean kitchen premises and equipment
14	SITHKOP010	Plan and cost recipes
15	SITHPAT016	Produce desserts
16	SITXFSA005	Use hygienic practices for food safety
17	SITXFSA006	Participate in safe food handling practices
18	SITXHRM007	Coach others in job skills
19	SITXINV006	Receive, store and maintain stock
20	SITXWHS005	Participate in safe work practices
ELECTIVE UNITS
27	SITHCCC025	Prepare and present sandwiches
28	SITHCCC026	Package prepared foodstuffs
29	SITHCCC038	Produce and serve food for buffets
30	SITHCCC040	Prepare and serve cheese
31	SITXWHS006	Identify hazards, assess and control safety risks
32	SITXCOM007	Show social and cultural sensitivity