SIT30816 – Certificate III in Commercial Cookery
(Flexible monthly installments)
combination of face-to-face theory and demonstration sessions and practical sessions within the commercial kitchen environment
This qualification reflects the role of commercial 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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. https://training.gov.au/Training/Details/SIT30816
Domestic learners for this qualification are:
- Employed or self-employed workers who want formal recognition of their experience / skills in Commercial Cookery / Hospitality industry.
- Learners, who are not employed but looking to get enrolled in this qualification, to gain the skills and knowledge, looking for employment in the Hospitality industry.
- Fee for Service
Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to ‘RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER’ section or contact Community Education Australia (CEA).
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|SITHCCC001*||Use food preparation equipment|
|SITHCCC005*||Prepare dishes using basic methods of cookery|
|SITHCCC006*||Prepare appetisers and salads|
|SITHCCC007*||Prepare stocks, sauces and soups|
|SITHCCC008*||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012*||Prepare poultry dishes|
|SITHCCC013*||Prepare seafood dishes|
|SITHCCC014*||Prepare meat dishes|
|SITHCCC018*||Prepare food to meet special dietary requirements|
|SITHCCC019*||Produce cakes, pastries and breads|
|SITHCCC020*||Work effectively as a cook|
|SITHKOP001*||Clean kitchen premises and equipment|
|SITHKOP002||Plan and cost basic menus|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS001||Participate in safe work practices|
|SITXCOM002||Show social and cultural sensitivity|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITHIND002||Source and use information on the hospitality industry|
|SITXINV001*||Receive and store stock|
* Pre-requisite: SITXFSA001 Use hygienic practices for food safety
Should the student successfully complete only one or more of the Units of Competency, but not the required 21 Units of Competency, the student will be issued with a Statement of Attainment at the time of completion or withdrawal
The duration of the course is 55 weeks. Total number of hours for the Qualification are 1265 hours, which constitute of Training and assessment hours (900 Hours) and Self-directed learning (365 hours). Please note that the classes will be conducted 20 hours per week. One day will be theory class and remaining time will be allocated to the practical demonstration.
Amount of Training:
Amount of training may be adjusted depending upon the learner cohort according to their experience and achieved qualifications. For example; learners with significant industry experience or competency already gained in any unit of competency to be delivered in the course, may be eligible for RPL or Credit Transfer. This will shorten the length of the course for particular students who are granted RPL or Credit Transfer (refer to Recognition of prior learning and Credit transfer section below). Please contact CEA for further details if required.
Course can be delivered at Level 1, 7 Clunies Ross Ct, Eight Mile Plains, Queensland 4113 and commercial kitchen at 1 Noel St, Slacks Creek, Queensland 4127 for practical classes. The students may also get the training and assessment conducted by CEA at their own workplace. CEA expects the full cooperation of the workplace management staff during the course delivery at the workplace.
Monthly Intake commencing the first Monday of every month.
Qualification Package Entry Requirements
There are no specific entry requirements are for this course.
CEA Admission requirements
CEA has the following admission requirements:
- Entry into this course requires successful completion of an Australian Year 12 qualification or equivalent. However, selection is not based purely on academic performance. Relevant work experience, work samples and other documentation submitted will also be considered.
- In addition to meeting the academic requirements applicants must demonstrate their competence in literacy and numeracy levels when enrolling into the course. ACSF exit levels 3 are required for enrolment into this course.
- All students must be of the age 18 years or over at the time of the scheduled course commencement.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol
LICENSING / REGULATORY INFORMATION
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Note: Course participants are required to purchase a student cookery equipment kit. Please contact CEA in case you don’t have kit.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
- Cook (Cook-Chill Kitchen)
- Cook (Hospital)
- Cook (Large Restaurant)
- Cook (Restaurant and Catering Company)
- Cook (Small Restaurant or Café)
Further training pathways from this qualification include, but are not limited to, Certificate IV in Commercial Cookery (SIT40516).
Recognition of Prior Learning
Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
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.
You could be granted RPL or CT full or part qualification based on your existing skills, knowledge and experience. Please contact us to find out if you’re a candidate for RPL or CT.
Notes: Payment of no more than $1,500 from each individual student prior to the commencement of the course.
- Regarding payment plans – Monies for an individual client will not exceed $1500 at any given time.
CEA does not guarantee that:
Student will successfully complete a training product on its scope of registration, or a training product can be completed in a manner which does not meet the requirements of clause 1.1 and 1.2 of SRTOs 2015 ( https://www.asqa.gov.au/standards/chapter-4/clauses-1.1-1.4-and-2.2 ), or a student will obtain a particular employment outcome where this is outside the control of the RTO.