email info@aiemel.edu.au | phone+613-9428-9570 | map-marker Level 11, 474 Flinders Street, Melbourne, Victoria 3000, Australia
SIT30816 - Certificate III in Commercial Cookery - Australian Institute of Entrepreneurship

SIT30816 - Certificate III in Commercial Cookery

CRICOS Code: 097156M

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who use 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.

Entry Requirements

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 10 qualification or higher
  • Minimum 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 the Language, Literacy and Numeracy requirement through the college LLN assessment test.

Course Duration

This course will be delivered over 50 Academic weeks of full time study and a maximum of 14 weeks of holidays and breaks.

It is expected that the program would be less in duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.

Target Group

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook.

Recommended Educational Pathways

Pathways into the qualification:

Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification:

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.

Career Prospects

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

Delivery

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training – WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 48 sessions (192 hours of Practical placement) of WBT during their studies

Delivery Locations

  • Level 11, 474 Flinders Street, Melbourne VIC 3000
  • 14/65 Mark Street, North Melbourne VIC 3051

Assessments

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:

  • Knowledge test,
  • Written assignment,
  • Practical observation /demonstration,
  • Logbook,
  • Role play and
  • Project

RPL /Credit Transfers

The recognition of prior learning (RPL) pathway is appropri-ate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

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.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Unit of Competence

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
22BSBCMM201Communicate in the workplace
23SITXCOM002Show social and cultural sensitivity
24SITXINV001Receive and store stock
25SITXWHS002Identify hazards, assess and control safet risks

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Name Of RTO

Australian Institute of Entrepreneurship

RTO Number

21996

CRICOS No

02999J