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SlT30821

SIT30821 Certificate III in Commercial Cookery

CRICOS Code :
04304G
RTO Code:
46296
CRICOS Code :
04304G
RTO Code:
46296
CRICOS Course Code
117046C
Theory Location:Geelong, VIC 3220
Training Kitchen Location:

North Melbourne VIC 3051.

Work Placement:

At various places for work placement.

Delivery Mode:

Classroom and mandatory structured self-study. Practical face to face training at training kitchen. A work placement is also required.

Duration:

52 weeks

Study Load:

20 hours/week in the classroom + 4 hours/week of structured self-study. Completion of 48 service periods (4 hours per service period = 192 hours)

Tuition Fees:Refer to the price list.

Course Overview

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.

Completion of this qualification is essential for recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, 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.

For more details: https://training.gov.au/

This course is specifically designed for international students who fall into the following categories:

  • Aspiring Chefs and Cooks:
    If you have a passion for cooking and dream of becoming a chef, this course provides the foundational skills and practical experience needed to start your career in the culinary industry.
  • Hospitality Industry Employees:
    For those already working in hospitality, this course enhances your culinary skills, allowing you to expand your expertise and pursue higher-level roles in the kitchen or hospitality management.
  • Entrepreneurs and Future Business Owners:
    If you envision owning your own café, restaurant, or catering business, this course equips you with essential cooking techniques and kitchen management skills necessary for running a successful food business.
  • Pathway to Higher Qualifications:
    This qualification serves as a steppingstone for further studies, such as the Certificate IV in Kitchen Management or the Diploma of Hospitality Management, opening doors to more advanced career opportunities in the culinary and hospitality sectors.

Key Benefits of the Course:

  • Comprehensive Skill Development: Gain practical and technical skills required for various cookery roles, including preparation, cooking, and presentation of dishes in both commercial and residential settings.
  • Career Advancement: Enhance job prospects in the hospitality industry by acquiring in-demand cookery competencies.
  • Pathway to Advanced Qualifications: Serve as a stepping stone towards advanced vocational qualifications in hospitality and culinary arts, such as the SIT40521 Certificate IV in Kitchen Management.

This course is tailored to meet the educational and career development needs of individuals seeking to thrive in the hospitality industry, providing them with the essential skills and knowledge necessary to excel.

  • Chef
  • Sous Chef
  • Commis Chef
  • Cook
  • Kitchen Hand
  • Catering Assistant
  • Pastry Cook
  • Pathway to Advanced Qualifications in Culinary Arts and Hospitality Management
  • Duration: 52 weeks (43 study weeks + 9 weeks holidays)
  • Classroom Training: 20 hours/week
  • Work Placement: 192 hours
  • Structured Self-Study: 4 hours/week

1. Age and Education:

  • You must be at least 18 years old.
  • Completion of the equivalent of Year 12 education is mandatory.

2. Course Entry Interview and LLN Assessment:

  • Participation in a course entry interview is necessary to assess your suitability for the course and determine your specific student needs.
  • The interview will also include a Language, Literacy, Numeracy and Digital (LLND) assessment.
  • To be eligible for entry, you must achieve an Australian Core Skills Framework (ACSF) level of 4 in reading, writing, numeracy, and oral communication.

3. English Language Proficiency:

  • An International English Language Testing System (IELTS) score of 6 or equivalent is required.
  • Test results must be no more than 2 years old.
  • Alternatively, English language competence can be demonstrated through documented evidence of any of the following:
    • Education for a minimum of 5 years in an English-speaking country.
    • Completion of at least 6 months of a Certificate IV level course at an Australian Registered Training Organization (RTO).
    • Successful completion of an English Placement Test.
  • Other English language tests such as PTE and TOEFL may be accepted, provided the results are equivalent to IELTS 6. You are required to provide your test results for verification

Units of Competency

Core Units

CodeCore 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
SITXWHS005Participate in safe working practices

Elective Units

CodeElective Units
SITHCCC040Prepare and serve cheese
SITHCCC044Prepare specialised food items
SITXFSA007Transport and store food
HLTAID011Provide first aid
BSBSUS211Participate in sustainable work practices

Course Credit

You can apply for recognition of your existing qualifications, skills, knowledge, and experience through credit transfer or recognition of prior learning (RPL).

Detailed information about this process is available in our International Student Handbook, which can be accessed at www.ashford.edu.au

For any questions about course credit, contact us at info@ashford.edu.au

Courses Credits

All classes require you to bring a laptop with Office 365 (or similar) installed.

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