SIT30816 – Certificate III in Commercial Cookery
This course is offered full time over 55 weeks including holidays (6 weeks) on a full-time basis for 20 hours per week for 49 weeks. Students need to gain competency in 25 units (21 core units and 4 elective units) to successfully complete this course. Student are required to attend all the classes as per their timetable.
Consists of classroom- based, commercial kitchen provided by CEA on 69 Osborne Avenue, Springvale, VIC 3171 and in a real Work place (commercial Kitchen) for work placement component of the course.
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.
- International Students.
- Students are to be aged 18 years and above and will include mature aged students.
|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|
|BSBITU306||Design and Produce Business Documents|
|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.
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.
If students do not meet English and LLN requirements, students will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Students (ELICOS) programs with institute at additional cost. CEA will not charge any referral fees.
RTO Admission requirements
CEA has the following admission requirements for all students:
- Applicant must be of the age 18 years or over at the time of the scheduled course commencement.
- IELTS band 5.5 or equivalent. Candidate does not need to provide evidence of an English test score with application if one of the following applies:
- Candidate is a citizen and holds a passport from UK, USA, Canada, NZ or Republic of Ireland
- Candidate is enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), a course registered to be delivered in a language other than English, or a registered post-graduate research course
- Candidate has completed at least 5 years’ study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
- in the 2 years before applying for the student visa, candidate completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.
- Entry into this course requires successful completion of an Australian Year 12 qualification or equivalent.
- Students who do not have a valid IELTS or PTE result will be required to demonstrate ACSF level 3 in LLN (Language, Literacy, Numeracy) test to gain entry into the course.
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 SIT30816 Certificate III 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 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
PATHWAY FROM THE QUALIFICATION
After achieving SIT30816 Certificate III in Commercial Cookery, Individuals could progress to SIT40516 Certificate IV in Commercial Cookery or other higher Qualifications in SIT training package or any other related sector.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes: Cook
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=SIT30816
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.
Apart from Human Resources including training and assessment staff, support staff, course participants for role-plays and activities, following will be provided by CEA.
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
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.