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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.

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

Licensing/Regulatory Information

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

Who can enrol?

Target group for the course SIT30821 Certificate III in Commercial Cookery will be international students who are:

  • Seeking to pursue or further a career in commercial cookery;
  • Seeking to enter a new industry sector;
  • Seeking a pathway to higher level qualifications.
Cohort characteristics for this training and assessment strategy:
  • International students who are onshore currently based in Australia or offshore students applying from overseas
  • Target group’s general education level will be year 12 or equivalent
  • Existing skills relating to the program would be low (have no previous qualification or experience in hospitality or commercial kitchen roles)
  • Typical age range would be young to matured: 18 and above age group
  • Most learners speak English as a second language and must satisfy English language proficiency requirement
  • Typical ACSF LLN level would be Level 2 – Level 3 of language, literacy and numeracy (LLN)
  • Learners must have basic computer skills and knowledge

Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.

Entry Requirements

There are no specific entry requirements as per the qualification details or training package. International students entering this course at SP International College must meet the following entry requirements:

Age requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications).

English Language Requirements

Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook

OR

A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia.

Pre-training review

All international applicants will undertake a pre-training review to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course to the applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities.

Language, Literacy and Numeracy (LLN) Assessment

All students will be required to complete an LLN assessment prior to the commencement of the course. SP International College uses the LLN robot platform for the assessment.

All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

Hardware/Software requirements

SP International College provides learners an Office 365 account (free of charge) with access to online Outlook, Word, PowerPoint, Excel, OneDrive etc to facilitate the training and communication.  SP International College will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.

Note: Some assessment tasks are completed using a computer and the internet, and the student needs to possess basic computer skills.

Kitchen toolkit

Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by SP International College.

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

SP International College will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.

Pathways from the qualification

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

Employment Outcomes

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

Qualification Duration

This qualification is expected to be completed in 52 weeks. This will include 45 weeks of face to face training, assessment and placement spread over 5 terms and 7 weeks (in total) of term breaks.

In term 5, students will need to complete work placement of 192 hours as part of their course.

Delivery mode – Face to face

Units of Competency

Twenty-five (25) units including twenty (20) core units and five (5) elective units are required for the award of the SIT30821 Certificate III in Commercial Cookery. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

Core Units
Unit Code Unit Title Pre-requisite
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITXFSA005 Use hygienic practices for food safety Nil
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005, SITHCCC027
SITHCCC035* Prepare poultry dishes SITXFSA005, SITHCCC027
SITHCCC036* Prepare meat dishes SITXFSA005, SITHCCC027
SITHCCC037* Prepare seafood dishes SITXFSA005, SITHCCC027
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005, SITHCCC027
SITHCCC043* Work effectively as a cook SITXFSA005, SITHCCC027
SITHKOP009* Clean kitchen premises and equipment SITXFSA005
SITHKOP010 Plan and cost recipes NIL
SITHPAT016* Produce desserts SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITXFSA006 Participate in safe food handling practices Nil
SITXHRM007 Coach others in job skills Nil
SITXINV006* Receive, store and maintain stock SITXFSA005
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005, SITHCCC027
SITXWHS005 Participate in safe work practices Nil
Elective Units
Unit Code Unit Title Pre-requisite
SITHCCC026* Package prepared foodstuffs SITXFSA005
SITHCCC038* Produce and serve food for buffets SITXFSA005, SITHCCC027
SITXCOM007 Show social and cultural sensitivity Nil
SITXWHS006 Identify hazards, assess and control safety risks Nil
SITHCCC040* Prepare and serve cheese SITXFSA005
Assessments

Assessments will usually commence in the session following delivery. As this is a competency-based program, assessments continue throughout the program until the participant either achieves the competency or a further training need is identified and addressed. Students will be required to perform a range of assessment tasks.

Course Credit (CT/ RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained knowledge and skills from outside the formal education and training systems which includes work and life experience. Students may apply for RPL or credit transfers for any unit in which they can successfully demonstrate competency.

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NATIONAL ACCEREDIATION

The Australian Skills Quality and Authority recognises Decode meaning our courses have national accreditation through the Australian Qualification Framework.

PRACTICAL TRAINING

Our courses and training delivery are designed to prepare our students for real world jobs and real world experiences. We know what you need.

INDUSTRY TRENDS

Our industry professional teaching staff regularly update our syllabus and training delivery methods to meet new developments and industry trends.

HOLISTIC SERVICES

International students studying at Decode will be supported by our partner organisations offering visa assistance, accommodation services and more.

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