SIT30821 – Certificate III in Commercial Cookery

Course Overview

CRICOS COURSE CODE: 120487G

SIT30821 Certificate III in Commercial Cookery reflects the role of commercial cooks who utilize a variety of well-developed cookery skills and a thorough understanding of kitchen operations when preparing foods and menu items. With some independence and limited supervision, they use plans, policies, and procedures to guide their work activities while using discretion and judgement.

They must demonstrate competency in production, service, and handling of food, as well as an understanding of food safety requirements. They also need to be able to work effectively as part of a team as well as independently.

Career Outcomes

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

Commercial Cook

Cafe Cook

Entry Requirements

Qualification Entry Requirements

There are no training package entry requirements for this qualification.

GSB Entry Requirements

Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies.
Student’s must have English proficiency as guided by GSB College’s English Proficiency Policy and Procedures.
IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.

NOTE: All applicants from AL3 countries must sit an IELTS test.

Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.

Course Duration

The anticipated time to complete the course is 52 Weeks, comprising of:

46 Weeks

of Classroom/Workshop based training

18 Weeks

(approximately 288 hours) of Vocational Placement

6 Weeks

of academic review/break

*Students will attend vocational placement once they have acquired the necessary skills and knowledge to do so, including any pre-requisite requirements. Exact timing of vocational placement may depend on the availability of vocational placement providers.

**Academic break times are indicative and are subject to change

Delivery and Assessment

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

Classroom / face to face

Kitchen Sessions

Simulated learning activities

Vocational / Work Placement

Pathways

After completing this course, students may work in the industry or take further studies such as

For other relevant qualifications or explore further study options in the automotive sector please refer to www.training.gov.au

Certificate Issuance

A Certificate is issued where all 25 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and / or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalised.

Qualification Rules & Units of Competency

25 Units in Total

21 core units + 4 elective units

Units Code

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

SITHCCC026

Package prepared foodstuffs

SITHCCC040

Prepare and serve cheese

SITHCCC044

Prepare specialised food items

SITXCOM006

Source and present information

BSBSUS211

Participate in sustainable work practices

Fees & Charges

Contact the college for further information.

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