Course Description

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.

Entry Requirements

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

• Applicants must be a minimum of 18 years old at the time of commencement.
• Successful completion of an Australian Equivalent Year 11 qualification or higher is required.
• A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
• Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
• The levels of written and spoken English are assessed through a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before the enrolment.
• Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
• Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
• Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training.
• It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.

Course Duration

The total duration of this course covers 69 complete weeks. During this period, 44 weeks are allocated for full-time studies, 10 weeks are for work-based training, and a maximum of 15 weeks are designated for holidays and breaks. It is expected that the program’s duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and/or Credit Transfer.

Career Prospects

This qualification provides a pathway to work in hospitality and commercial kitchen relevant role. Possible job titles include:

• Trade Cook(Kitchen)
• Cook (Hotels & Restaurants)
• Cook (Clubs, pubs)
• Cook (Cafes & Coffee Shop)

Work Based Training – WBT

Students are required to complete a minimum of (280 hours) in a commercial kitchen to meet the requirement of qualification SIT30821 Certificate III in Commercial Cookery.

AIE’s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator/Trainer/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.

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Assessments

Each unit is delivered and assessed as a standalone module. Assessment comprises written assignments, activities, and practical application projects. Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and procedures.

Assessment requires accomplishment across all tasks to demonstrate competence and may

include the following: knowledge test:

• Multiple choice, worksheets – short answer questions
• Practical demonstration in the training/workplace kitchen
• Project
• Logbook.

Each assessment has also been mapped to the elements, performance criteria, essential skills, essential knowledge, critical aspects of evidence and employability skills for each unit of competency.

Specific details of actual assessments and marking and/or assessment criteria are specified in the unit of competency information.

RPL /Credit Transfers

The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences.

Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration.

In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.

Unit of Competence

To achieve the SIT30821 – Certificate III in Commercial Cookery qualification, candidates must complete 25 units, including 20 core units and 5 elective units, as outlined below:

Core Units

SITHCCC023 Use food preparation equipment

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC041 Produce cakes, pastries and breads

SITHCCC042 Prepare food to meet special dietary requirements

SITHCCC043 Work effectively as a cook

SITHKOP009 Clean kitchen premises and equipment

SITHKOP010 Plan and cost recipes

SITHPAT016 Produce desserts

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006 Receive, store and maintain stock

SITXWHS005 Participate in safe work practices

Elective Units

SITHCCC040 Prepare and serve cheese

SITHCCC039 Produce pates and terrines

SITHCCC026 Package prepared foodstuffs

SITHCCC025 Prepare and presents and sandwiches

SITXCOM007 Show social and cultural sensitivity