SIT30821 Certificate III in Commercial Cookery
July 25, 2022 2024-04-24 9:45SIT30821 Certificate III in Commercial Cookery
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
Course Delivery and Assessment
Students attend face to face classes for a minimum of 20 scheduled course contact hours per week. Students complete learning activities in class to prepare them for the summative assessments that follow at prescribed intervals.
Assessment methods include written questions, demonstration of skills, research, projects, and work placement.
Entry Requirement – Whilst there are no entry requirements stipulated in the training package, Hopkins International College requires its participants to meet the following criteria:
Minimum Age Requirement:
18 years or older at commencement of course.
Minimum English Language Requirement:
An English Language proficiency level of one of the following:
- Cert III in EAL or Academic IELTS band score of 6 or equivalent
- Satisfactorily completed ELICOS at to at least Upper Intermediate level
- Evidence as prescribed by the Department of Education, Skills and Employment
- Completed within the past 2 years in Australia: Requirements for senior secondary certificate of education
- Completed within the past 2 years in Australia: Substantial component of AQF level 4 or higher on a student visa
Minimum Academic Requirement:
Completion of senior high school to the Australian Year 10 or equivalent
Work placement Requirements:
SITHCCC043 – Work effectively as a cook – Students are required to complete a minimum of 48 complete service periods in a commercial kitchen within the course duration.
This unit requires demonstration of safely and hygienically preparing, cooking and serving menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
- Breakfast
- Lunch
- Dinner
During the above service periods, prepare, cook and present items for at least two of the following different menu styles:
-
à la carte
- Buffet
- Set Menu
- Cyclical
Further study pathways
Students completing SIT30821 – Certificate III in Commercial Cookery can continue studying SIT40521 – Certificate IV in Kitchen Management.
Career Pathways
Post-graduate employment pathways to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Occupational titles may include:
• Cook
• Commercial Cook
• Banquet Cook
• Cafe Cook
Units of Competency
Consistent with the qualification packaging rules, there are 20 core units and 5 elective unit, a total of 25 units as listed below for this qualification.
| Code | Title | Unit Type |
1 | SITHCCC023* | Use food preparation equipment | Core |
2 | SITHCCC027* | Prepare dishes using basic methods of cookery | Core |
3 | SITHCCC028* | Prepare appetisers and salads | Core |
4 | SITHCCC029* | Prepare stocks, sauces and soups | Core |
5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
6 | SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
7 | SITHCCC035* | Prepare poultry dishes | Core |
8 | SITHCCC036* | Prepare meat dishes | Core |
9 | SITHCCC037* | Prepare seafood dishes | Core |
10 | SITHCCC041* | Produce cakes, pastries and breads | Core |
11 | SITHCCC042* | Prepare food to meet special dietary requirements | Core |
12 | SITHCCC043* | Work effectively as a cook | Core |
13 | SITHKOP009* | Clean kitchen premises and equipment based approach | Core |
14 | SITHKOP010 | Plan and cost recipes | Core |
15 | SITHPAT016* | Produce desserts | Core |
16 | SITXFSA005 | Use hygienic practices for food safety | Core |
17 | SITXFSA006 | Participate in safe food handling practices | Core |
18 | SITXHRM007 | Coach others in the job skills | Core |
19 | SITXINV006* | Receive, store and maintain stock | Core |
20 | SITXWHS005 | Participate in safe work practices | Core |
21 | SITHCCC038* | Produce and serve food for buffets | Elective |
22 | SITHCCC025* | Prepare and present sandwiches | Elective |
23 | SITHCCC026* | Package prepared foodstuffs | Elective |
24 | SITHCCC044* | Prepare specialised food items | Elective |
25 | BSBSUS211 | Participate in sustainable work practices | Elective |
* Units marked with an *asterisk have one or more prerequisites. Refer to the table next page for details.
| Title | Units | SITXFSA005 Use hygienic practices for food safety must be successfully completed | SITHCCC023 Use food preparation equipment SITHCCC025 Prepare and present sandwiches SITHCCC026 Package prepared foodstuffs SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks, sauces and soups SITHCCC041 Produce cakes, pastries and breads SITHKOP009 Clean kitchen premises and equipment SITXINV006 Receive, store and maintain stock SITHPAT016 Produce desserts |
|---|---|
| SITXFSA005 Use hygienic practices for food safety and SITHCCC027* Prepare dishes using basic methods of cookery must be successfully completed prior to commencing: | SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031Prepare vegetarian and vegan dishes SITHCCC035 Prepare poultry dishes SITHCCC036 Prepare meat dishes SITHCCC037 Prepare seafood dishes SITHCCC038 Produce and serve food for buffets SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook SITHCCC044 Prepare specialised food items |
Course Fee Breakdown
| Tuition Fee | $12,000 AUD |
| Application Fee | $250 AUD |
| Material Fee | $1,200 AUD |
| Total Course Fee | $13,450 AUD |
Credit Transfer and Recognition of Prior Learning
All applicants can apply for credit transfer of units that they have already been issued with from another RTO. Additionally, they may wish to apply for recognition of prior learning gained form their past formal and informal learning pathway from other training, work or life experience.
