Certificate III in Commercial Cookery SIT30816
CRICOS Code: 092930G
Duration: 56 Weeks
As per DIC admission policy all Vocational Education courses (Certificate III to Advanced Diploma) must meet the requirements below:
This qualification reflects the role of commercial 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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students need to complete 25 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
UNIT CODE - UNIT TITLE
BSBSUS201 - Participate in environmentally sustainable work practices
BSBWOR203- Work effectively with others
HLTAID003 - Provide first aid
SITHCCC001 - Use food preparation equipment
SITXINV001 - Receive and store stock
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
SITHCCC017 - Handle and serve cheese
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
SITXWHS002 - Identify hazards, assess and control safety risks
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
This program will be delivered over a period of 56 weeks 20 hours per week by 51 teaching weeks and 5 weeks of holidays.
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by college.
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.
Assessment methods may include the following:
On successful completion of this course you will be awarded with Certificate III in Commercial Cookery SIT30816 students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.
Pathways from the qualification
After achieving the SIT30816 Certificate III in Commercial Cookery, candidates may choose to undertake SIT40516 Certificate IV in Commercial Cookery or other relevant qualifications.
The following employment pathways are available to students who complete this qualification:
Tuition fee: - $14,000
Application fee: - $250 (Non-Refundable)
Resources: - $200 (Text books)
Student Kit: - $500
Total course cost: - $ 14,950
Overseas Student Health Cover $550 per Annum Approximately
Family Overseas Student Health Cover $5000 per Annum Approximately