Program Overview

SIT30821 Certificate III in Commercial Cookery

Description

The SIT30821 Certificate III in Commercial Cookery reflects the role of culinarians who deploy their specialised cookery skills and sound knowledge of kitchen operations to plan, organise, and prepare food and menu items. Using discretion and judgment, they work semi-autonomously and under limited supervision using plans, policies, and procedures to guide work activities.

Successful completion of this qualification contributes to recognition as a trade chef qualified to work in a range of commercial workspaces including restaurants, hotels, clubs, pubs, cafes, breweries, and wineries.

Learn how to create a range of dishes inspired by local and international cuisine, meet and understand special dietary requirements, plan and develop recipes, ensure safe food handling, workplace health and safety standards and maintain kitchen hygiene. Team up and work adeptly in a commercial kitchen setting and acquire knowledge of balance and flavour profiles that will boost your career overseas as well.

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

You can further advance in your career by enrolling in the SIT40521 Certificate IV in Kitchen Management.

Licensing

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

Pre-requisite

Nil

Entry Requirements

• Applicant must be 18 years of age or older.
• Successful completion of an Australian Year 12 or equivalent.
• IELTS band 6.0 or equivalent.

Applicant does not need to provide evidence of English language proficiency if one of the following applies:

• Applicant is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland.
• Applicant is a Foreign Affairs or, Defence sponsored student or a Secondary Exchange student (AASES).
• Applicant is enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), a course registered to be delivered in a language other than English, or a registered post-graduate research course.
• Applicant has completed at least 5 years’ study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland.
• In the 2 years before applying for the student visa, applicant completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.

Minimum required LLN score for entry into this course:

• Learning: 3
• Reading: 3
• Writing: 3
• Oral Communication: 3
• Numeracy: 3

Units

Total number of units: 25

• 20 core units Unit Code | Unit Name ---|--- SITHCCC023* | Use food preparation equipment SITHCCC027* | Prepare dishes using basic methods of cookery SITHCCC028* | Prepare appetisers and salads SITHCCC029* | Prepare stocks, sauces and soups SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031* | Prepare vegetarian and vegan dishes SITHCCC035* | Prepare poultry dishes SITHCCC036* | Prepare meat dishes SITHCCC037* | Prepare seafood dishes SITHCCC041* | Produce cakes, pastries and breads SITHCCC042* | Prepare food to meet special dietary requirements SITHCCC043* | Work effectively as a cook SITHKOP009* | Clean kitchen premises and equipment SITHKOP010 | Plan and cost recipes SITHPAT016* | Produce desserts SITXFSA005 | Use hygienic practices for food safety SITXFSA006 | Participate in safe food handling practices SITXHRM007 | Coach others in job skills SITXINV006* | Receive, store and maintain stock SITXWHS005 | Participate in safe work practices
• 5 Elective units Unit Code | Unit Name ---|--- SITXWHS006 | Identify hazards, assess and control safety risks SITHCCC039* | Produce pates and terrines SITHCCC038* | Produce and serve food for buffets SITHCCC040* | Prepare and serve cheese SITHCCC026* | Package prepared foodstuffs

Further Education Pathways

You can further advance in your career by enrolling in the SIT40521 Certificate IV in Kitchen Management.

Duration

52 weeks (including holidays)

Mode of Delivery

Face-to-face

Fees

For fee details, please contact the institution.

Campus Location

• Main Campus: Level 1, 120 Miller Street, West Melbourne, VIC 3003
• Kitchen: Level 1, 372 Spencer Street, West Melbourne, VIC 3003

Career Outcomes

• Sous chef
• Restaurant Manager
• Banquet Manager
• Food & Beverage Manager
• Catering Manager
• Executive Chef