Sit30816 Certificate Iii In Commercial Cookery

(Cricos Course Code: 0100013)

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Course Overview

This course is perfect for beginning a career in the fast-growing hospitality industry. You will develop a wide range of knowledge and skills which includes kitchen techniques, cookery, knowledge on food, kitchen operations, food preparations and menu items. Previous experience not required. If you love food, cooking and working in a team, you can learn to become a qualified professional cook.

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

Campus

Level 9, 120 Spencer Street, Melbourne VIC 3000
The training kitchen location is at Kitchen 4, 79 Sunshine Road,West Footscray VIC 3012

Course Duration

52 weeks full time study including work placement and term breaks

Entry Requirements

Minimum 18 years of age
Completion of Year 11 or equivalent
English level of at least IELTS 5.5 or equivalent Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course.

Intakes

Every Month

Course Structure

To Be Awarded This Qualification, Competency Must Be Achieved With Total Of Twenty-Five (25) Units, Consisting Of 21 Core Units And 4 Elective Units

There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.

Unit Code
Unit Title

CORE UNITS

BSBSUS201
Participate in environmentally sustainable work practices

BSBWOR203
Work effectively with others

SITHCCC001
Use food preparation equipment*

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*

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*

Unit Code
Unit Title

CORE UNITS

SITHKOP002
Plan and cost basic menus

SITHPAT006
Produce desserts*

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

Unit Code
Unit Title

ELECTIVE UNITS

SITHCCC015
Produce and serve food for buffets*

SITHCCC003
Prepare and present sandwiches*

SITXINV001
Receive and store stock

HLTAID003
Provide first aid

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety

^ will be assessed including during work placement

Training Product Status: Current Training Product Release Date:3 March 2016

Modes of Delivery

Classroom based face-to-face training

Practical training in commercial training kitchen

Work placement training

(200 hours of compulsory work placement)

Note: Students are expected to conduct out-of-class self-learning and assessment activities whose total number of hours may vary among students.

Work placement providers and industry partners

Assessment Methods

There is compulsory work placement for 200 hours for on the job practice and partial assessment for the following unit:

SITHCCC020 Work effectively as a cook

(Placement will be provided by the college).

Career Outcomes

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

Pathways From The Qualification

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery.

Fees

Tuition Fee = $13,000
Material & Service Fee = $1,000
Knife Kits Fee=$300
Uniform Fee=$200

Applications accepted for online training during COVID -19 outbreak