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SIT30816 - Certificate III in Commercial Cookery - Australian Institute of Entrepreneurship

SIT30816 - Certificate III in Commercial Cookery

CRICOS Code: 097156M

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Most the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).

Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.

Delivery Location

Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000

Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051

Work Based Training (WBT)

Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC020Work effectively as a cook. Some students may already be employed whilst others are not.

For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.

For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.

See WBT Policy and Procedure for implementation.

Target group for this program will be international students who are 18 years and above, (including maturely aged clients) who wish to enter the hospitality industry as a cook.

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 core units and 4 elective units

Core Units
1BSBSUS201Participate in environmentally sustainable work practices
2BSBWOR203Work effectively with others
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic methods of cookery
5SITHCCC006Prepare appetisers and salads
6SITHCCC007Prepare stocks, sauces and soups
7SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
8SITHCCC012Prepare poultry dishes
9SITHCCC013Prepare seafood dishes
10SITHCCC014Prepare meat dishes
11SITHCCC018Prepare food to meet special dietary requirements
12SITHCCC019Produce cakes, pastries and breads
13SITHCCC020Work effectively as a cook
14SITHKOP001Clean kitchen premises and equipment
15SITHKOP002Plan and cost basic menus
16SITHPAT006Produce desserts
17SITXFSA001Use hygienic practices for food safety
18SITXFSA002Participate in safe food handling practices
19SITXHRM001Coach others in job skills
20SITXINV002Maintain the quality of perishable items
21SITXWHS001Participate in safe work practices
Elective Units
22 BSBCMM201Communicate in the workplace
23 SITXCOM002Show social and cultural sensitivity
24 SITXINV001Receive and store stock
25SITXWHS002Identify hazards, assess and control safet risks

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Australian Institute of Entrepreneurship

RTO Number