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SIT30821 Certificate III in Commercial Cookery
NA , Australia
Tuition Fee
AUD 12,250
Start Date
Medium of studying
On campus
Duration
52 weeks
Details
Program Details
Degree
Diploma
Major
Food Manufacturing Technology | Food Processing
Area of study
Manufacturing and Processing
Education type
On campus
Timing
Full time
Course Language
English
Tuition Fee
Average International Tuition Fee
AUD 12,250
About Program
Program Overview
SIT30821 Certificate III in Commercial Cookery
Overview
This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to:
- Work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops
- An Academic pathway in SIT40521 Certificate IV in Kitchen Management
Fees
| Description | Amount |
|---|---|
| Application | $250.00 |
| Tuition | $10,500.00 |
| Resource | $1500.00 |
| Total course amount | $12,250.00 |
| Commitment* | $500.00 |
Payment Terms & Conditions
- The Application fee must be paid in full prior to the issuance of a COE.
- The Commitment fee must be paid in full by students taking this course individually.
- The Commitment fee will be adjusted/credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions.
- This fee does not apply to students enrolled in a structured course package, such as the pathway from SIT50422 Certificate III in Commercial Cookery to SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management.
- The Resource fee must be paid in full prior to the issuance of a COE.
- The Tuition fee for First Term / Term 1 must be paid in full prior to the issuance of a COE. From Term 2 onwards, the remaining balance must be paid in equal termly instalments or as per the letter of offer.
- All fees advertised are in Australian Dollars (AUD).
- Resource fee for Cert III Commercial Cookery includes uniforms, toolkits, and kitchen ingredients.
Duration
- Total Duration: 52 weeks (40 academic weeks + 12 weeks of study breaks)
- Scheduled Classes: 2 days per week (mandatory)
- Academic Support: 1 day per week (Fridays)
- Academic Contact Hours: 20 hours per week
Entry Requirements
- Completion of Year 10 or equivalent.
- Achieve at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, or OET B overall test result.
Course Packaging Rule
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S | UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 1 | SITHCCC023* | Use food preparation equipment | SITXFSA005 | 1.5 |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 |
| 3 | SITHCCC028* | Prepare appetisers and salads | SITXFSA005 | 1.5 |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 | 2 |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 |
| 7 | SITHCCC035* | Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 |
| 8 | SITHCCC036* | Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 |
| 9 | SITHCCC037* | Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 | 3 |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 |
| 12 | SITHCCC043* | Work effectively as a cook (Minimum of 48 work-based training sessions) | SITXFSA005, SITHCCC027 | 1 |
| 13 | SITHKOP009* | Clean kitchen premises and equipment | SITXFSA005 | 1 |
| 14 | SITHKOP010 | Plan and cost recipes | Nil | 2 |
| 15 | SITHPAT016* | Produce desserts | SITXFSA005 | 2 |
| 16 | SITXFSA005 | Use hygienic practices for food safety | Nil | 1 |
| 17 | SITXFSA006 | Participate in safe food handling practices | Nil | 1 |
| 18 | SITXHRM007 | Coach others in job skills | Nil | 1 |
| 19 | SITXINV006* | Receive, store and maintain stock | SITXFSA005 | 1 |
| 20 | SITXWHS005 | Participate in safe work practices | Nil | 1 |
| 21 | SITHCCC025* | Prepare and present sandwiches | SITXFSA005 | 1.5 |
| 22 | SITHCCC038* | Produce and serve food for buffets | SITXFSA005, SITHCCC027 | 2 |
| 23 | SITHCCC040* | Prepare and serve cheese | SITXFSA005 | 1.5 |
| 24 | SITXCCS014 | Provide service to customers | Nil | 1 |
| 25 | SITXINV007 | Purchase goods | Nil | 1 |
- Academic weeks: 40 weeks
- Course study breaks: 12 weeks
- Total course duration for 25 units of competency: 52 weeks
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