Course Overview

QUALIFCATION CODE AND NAME

SIT30816 – Certificate III in Commercial Cookery

DURATION

This course is offered full time over 73 weeks including holidays (7 weeks) on a full-time basis for 20 hours per week for 66 weeks. Students need to gain competency in 33 units to successfully complete this course. Student are required to attend all the classes as per their timetable.

FEE
Refer to statement of fees or contact one of our friendly team members
DELIVERY MODE

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 have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

  • chef
  • chef de partie.

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

Domestic Students.

Learners are to be aged 18 years and above and will include mature aged learners.

Core Units

BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
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
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
Elective
SITXHRM002 Roster staff
SITXCCS006 Provide service to customers
BSBITU306 Design and Produce Business Documents
SITHKOP001 Clean kitchen premises and equipment
SITXWHS002 Identify hazards, assess and control safety risks
HLTAID003 Provide first Aid
BSBCMM201 Communicate in the Workplace

 

Work placement Requirements:
Students are required to complete a minimum of 48 food service periods of 4 hours each in a commercial kitchen to meet the qualification requirements of SIT30816 Certificate III in Commercial Cookery.

Assessment Methods and Delivery Mode
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at 69 Osborne Avenue, Springvale, Victoria 3171.
Assessments comprise of written Questions/projects/reports/Observation

69 Osborne Avenue, Springvale, VIC 3171, Australia and Workplace commercial kitchen as per student practical placement agreements.

Qualification Package Entry Requirements

No Specific entry requirements are for this course according to qualification package but Department of Human Affairs (DHA) requirements are applicable.

Pre-training Review:
CEA’s policies seek to remove barriers within learning and assessment processes and practices, which place individuals with specific needs and appropriateness of course for applicant.

CEA is responsible for obtaining enrolment details in full, as outlined on the Enrolment Application Form and ensure that information pertaining to individual learning requirements is provided to participants prior to enrolment. Pre-Training Review will be done during application processing in accordance with the applicant’s provided information. This review consists of information related to each learner’s previous education, training and work experience. This review will be conducted in order to determine if there is a need to recognise existing competencies through Recognition of Prior Learning (RPL) and / or Credit for prior studies.

Recognition of Prior Learning or Credit Transfer approval will shorten the length of the course accordingly. Please refer to Pre-Training Review Policy and Procedure.

Language, Literacy and Numeracy Test (LLN Test):
ACSF level 3 is required in reading, writing, learning, oral communication, and numeracy. Students will be undertaking LLN test and demonstrate ACSF level 3 to gain entry into the course. It will be conducted same day as pre-training review.

RTO Admission requirements:
CEA has the following admission requirements for all students:

  • 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

 

Computer literacy requirements:

All students enrolling into the program must have basic computer skills. CEA courses may require students to make reports, do graphs and analyse data.
Materials and Equipment Required
Students are required to have access to a laptop or computer with the Windows 7 operating system or higher at their own cost, to work on assignments and tasks for self-study. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).
All students are expected to have access to MS office application such as Microsoft Word, an email platform at their own cost.
Kitchen tools and equipment
Students are expected to have access to Kitchen tool kit including, Chef dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. Students can contact Jude for purchasing the kit on 0425856745. These are required by students to undergo the training effectively.

Note 1: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.

On successful completion of this course the student would be awarded SIT40516 Certificate IV in Commercial Cookery, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.

PATHWAY INTO THE QUALIFICATION

Individuals may enter SIT40516 Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

 

PATHWAY FROM THE QUALIFICATION

Training Pathway

Further training pathways from this qualification include, but are not limited to, Diploma of Hospitality Management (SIT50416).

 

Employment Pathway

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Chef
  • Chef de partie

Learners who complete a course are reminded at the time of completion, of further opportunities, unless a learning barrier has been identified that would hinder their progression to a higher qualification level.

Please refer to the following source for Pathway and employment outcomes and Job Pathways Charts illustrating potential career pathways within that industry.

Source: https://www.myskills.gov.au/courses/details?Code=SIT40516

The underlying principle of Nationally Recognised Training is that a learner does not have to repeat training and assessment that has already been undertaken. CEA will also consider this in Pre-Training Review.

CEA has a ‘Recognition of Prior Learning (RPL) and Credit Transfer Policy and Procedure’ and can be found at CEA’s website, which outlines in detail a process to be followed for granting recognition and credit transfer. This is supported through the RPL guidelines for this qualification which focus specifically on all units.
Learners are encouraged to apply for RPL prior to or immediately after formal enrolment but prior to the facilitated delivery of units to ensure that they do not miss any training opportunities offered should they be unsuccessful in the RPL process.

Credit Transfer relates to the recognition of learning achieved through formal education and training, and involves assessing a previously completed course or units to see if it provides equivalent learning or competency outcomes to those required within the current course of study. Learners must provide original transcripts of results and/or statements of attainment for credit transfer to be assessed.
Where a learner is successful in the RPL or Credit Transfer (CT) application, the units to be undertaken will be adjusted and the Training Plan will be updated.

Where RPL is granted, learners do not have to participate in further training and assessment for skills and knowledge that they already possess. Please refer to the Fees and Charges/fees Management Policy and Procedure in student handbook for the RPL assessment fee per unit of competency.

CEA’s responsibilities to the students:

  • Providing Quality Training and Assessment
  • Complying with the standards for RTOs 2015.
  • Issuing AQF certification, when all the assessment and financial requirements are met by the students.
    Please note that CEA does not provide any guarantee of:
  • A migration Outcome.
  • A learner will successfully complete a training product on its scope of registration; or
  • A training product can be competed in a manner which does not meet the requirements of the relevant training package or VET accredited course; or
  • A learner will obtain a particular employment outcome.
  • Licensing outcome

Student must read student handbook before making an enrolment decision. You can contact CEA student services for any further information.

Contact one of our friendly team members to join the most recent intake

Apart from Human Resources including training and assessment staff, support staff, course participants for role-plays and activities, following will be provided by CEA.

Learning Resources
The learning resources provided to students during the training and assessment include but not limited to:

  • PowerPoint presentations
  • Learner guides
  • Legislative documentation where required,
  • References according to individual units

Physical Resources
Facilities, Equipment and Learning Resources
CEA will provide facilities, equipment and all the learning resources required to deliver training and assessment of each unit according to its requirements. CEA will provide training / assessment facility in form of classrooms, commercial kitchen and simulated environment for training and assessment and all other resources required to deliver the unit of competency in the course.