SIT30821 Certificate III in Commercial Cookery
CRICOS Course Code: 111013E
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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Licensing/Regulatory Information
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course duration
This course is delivered on full-time (20 contact hours per week) basis across 52 weeks consisting of 36 study weeks (four terms of nine weeks each) and scheduled holiday breaks.
Students can apply for recognition of prior learning or credit transfer if they have previously undertaken related studies. The course duration may vary for students who have been granted credits or RPL towards this course.
Course cost
The total cost of this course is $14,000 payable in four instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $500 enrolment fee payable at the time of enrolment. A $1,000 equipment fee and $1,200 materials fee payable for this course (refundable if you decide to cancel your course prior to commencement).
Other Details
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Students who successfully complete this course will be issued with a SIT30821 Certificate III in Commercial Cookery.
A Statement of Attainment will be issued to students who partially complete this course.
All certification documentation will be issued by The Ballarat Academy Pty Ltd trading as CAPSTONE Institute of Australia.
This course is delivered full-time (20 contact hours each study week) with a blended delivery mode (face-to-face, distance and work placement). Students must complete additional self-directed study at home to achieve the course outcomes. The purpose of the weekly self-directed study is to allow students to review and strengthen their knowledge and complete assessments that don’t require interaction with their assessor.
This course also includes mandatory 540 hours (27 weeks x 20 hours per week) of work placement in an industry workplace.
This course will be delivered and assessed exclusively in English.
The following entry requirements apply to this course:
Age requirement: All students must be over 18 years of age.
English language proficiency requirement: Overseas students must demonstrate at least an Advanced (IELTS 6.0 or equivalent) level of English prior to commencement.
Academic requirement: All students must have completed Australian Year 10 or higher or its overseas equivalent prior to commencing this course.
Upon successful completion of this course, students may elect to undertake further studies in SIT40521 Certificate IV in Kitchen Management or seek an employment outcome.
Employment outcomes from this qualification may include: Cook.
To be awarded the SIT30821 Certificate III in Commercial Cookery, students will need to complete all 25 of the units set out below
- 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, egg 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
- SITHCCC026 Package prepared foodstuffs
- SITHCCC040 Prepare and serve cheese
- SITHCCC038 Produce and serve food for buffets
- BSBSUS211 Participate in sustainable work practices
- SITXWHS006 Identify hazards, assess and control safety risks
Students are provided with an assessment guide at the commencement of each unit of competency, along with standard learner materials.
The assessment guide sets out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of number of assessment tasks which may include knowledge assessment, project assessment and/or demonstration assessment.
