SIT30816 | CRICOS Course Code 097286A
This qualification will enable you to gain the knowledge and skills to work effectively in a commercial kitchen team and be able to plan, prepare and cook a variety of dishes. You will produce dishes suitable for different cultural and dietary requirements and learn about food preparation equipment, cleaning kitchen premises and equipment, plan and cost basic menus, food hygiene and safety, safe work practices, perishable food items, and receive and store stock.
After you complete the SIT30816 Certificate III in Commercial Cookery, you may be looking at a career as a cook or chef in a range of kitchens. This qualification may assist you in entry to the SIT40516 Certificate IV in Commercial Cookery course.
Note: This course may not be suitable for persons who are unable to handle knives, meat (beef and Halal), seafood, poultry or dairy products.
Entry Requirements
- Completion of Australian Year 12 or equivalent, or Demonstrated knowledge, skills and experience in commercial cookery
- IELTS Test Score of 5.5 or equivalent
- 18 years of age and above
Course Outline
| Unit Code | Unit Title |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITXWHS002 | Identify hazard, assess and control safety risks |
| SBWOR203 | Work effectively with others |
| SITHIND002 | Source and use information on the Hospitality industry |
| SITXWHS001 | Participate in safe work practices |
| SITXHRM001 | Coach others in job skills |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXINV001 | Receive and store stock |
| SITXINV002 | Maintain the quality of perishable items |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHPAT006 | Produce desserts |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHKOP002 | Plan and cost basic menus |
| SITHCCC020 | Work effectively as a cook |
Course Duration / Fees
This course is delivered over 40 weeks + 12 weeks of holiday breaks. Classes are rostered for 2 ½ days per week (20 hours per week). Students should allow for an additional 10 hours of study per week.
Tuition Fee: $11,000
Materials Fee: $1,600
All fees are quoted in Australian dollars.
Study Modes
The delivery methods include face-to-face classroom-based
learning, practical training and assessment at a commercial kitchen.
Included in the course is work-based training of 100 hours over a period of 5 weeks. During work-based training students will be able to practice their knowledge and skills in real workplace settings. You will prepare, cook and present 48 serves of a variety of dishes including breakfast, dinner, lunch and special function. This will assist students to be job ready at graduation.
Intakes
Start of each month. Please contact Admissions team for more information.
Assessment
All units of competence will be assessed using a selection of tools, projects, case studies, quiz, practical demonstrations, portfolios, knowledge based tests and checkpoints.
As part of the course assessment requirements, students are
required to serve breakfast, lunch and dinner to paying customers during weekdays and weekends. Events and dinners during evenings during weekdays and weekend may be assessed to fulfill comprehensive course requirements.
Awards Requirements
Students completing all the above units are eligible for the
SIT30816 Certificate III in Commercial Cookery. Completion of individual units of competency will enable students to receive a statement of attainment for that unit.
Recognition of Prior Learning (RPL) or Credit Transfer (CT)
Recognition is available (on application received no later than two weeks after the CoE start date) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training in related areas. Recognition may reduce the duration of your studies.
Career Prospects
This qualification enables students to seek employment in the
following job role:
- Cook
Future Studies
After achieving the SIT30816 Certificate III in Commercial Cookery, students may pursue a SIT40516 Certificate IV in Commercial Cookery at the Australian Tertiary Institute.