Course Code:
National Course Code: SIT30816 || CRICOS Course Code: 0100013
Course Duration:
52 weeks full time study including work placement and term breaks
Intake:
Every Month
Campus:
Level 9, 120 Spencer Street, Melbourne VIC 3000.
The training kitchen location is at Kitchen 4, 79 Sunshine Road, West Footscray VIC 3012.
Assessment Methods:
Written tests, projects, work placement record books and observations.
Note:There is compulsory job practice and partial assessment for the following unit:
SITHCCC020 Work effectively as a cook (Placement will be provided by the college).
Work Placement Hours:
200 Hours
Fee:
This course is currently being offered for $13000*
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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.
- 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.
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
- 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.
After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
- Tuition Fee = $13,000
- Material & Service Fee = $1,000
- Knife Kits Fee= $300
- Uniform Fee= $200
