SIT30821

Certificate III in Commercial Cookery

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CRICOS Code: 109883K

Duration: 52 weeks (46 weeks study+ 6 weeks breaks)

Qualification description

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 contributes to 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.

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

Source: https://training.gov.au/Training/Details/SIT30821

Campus Available

Adelaide Level 1, 142 North Terrace SA 5000 Melbourne Suite 4.16-4.17, 343 Little Collins St, VIC 3000

Employment outcomes

This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops. ABCI does not guarantee job outcomes.

Addition Requirements

Applicants will handle and cook dairy and non-vegetarian food items including beef and pork and fish. Applicants must have Basic computer and MS Office skills, and access to the internet.

Entry Requirements

Age: 18 years old, minimum. 12 Year qualification or equivalent. A valid and current Study Visa Language Level: IELTS score of 5.5 or, PTE score of 42 or, Certificate III in EAL or, ABCI's English Level Test

Assessments & Attendance

International students are required to study 20 hours per week. This course is delivered face to face. Assessment methods include: Written answers, Case studies, Projects, Work placement, Practical sessions.

RPL and Credit Transfer

ABCI accepts AQF qualifications from other Registered Training Organisations. erification of authenticity may be required. Recognition of Prior Learning (RPL) is granted upon successful assessment, in line with ABCI policy. Approved RPL may result in course credits and adjusted duration.

Course Structure

 

Unit codeUnit nameCore/elective
SITXWHS005Participate in safe work practicesCore
SITXFSA006Participate in safe food handling practicesCore
SITHKOP009Clean kitchen premises and equipment*Core
SITHCCC023Use food preparation equipment*Core
SITXINV006Receive, store and maintain stock*Elective
SITXFSA005Use hygienic practices for food safetyCore
SITXWHS006Identify hazards, assess and control safety risksElective
SITHCCC042Prepare food to meet special dietary requirements*^Core
SITHCCC038Produce and serve food for buffet*^Elective
SITHCCC039Produce pates and terrines*^Elective
SITHCCC027Prepare dishes using basic methods of cookery*Core
SITHCCC026Package prepared foodstuffs*Elective
SITHCCC025Prepare and present sandwiches*Elective
SITHCCC036Prepare meat dishes*^Core
SITHCCC031Prepare vegetarian and vegan dishes*^Core
SITHCCC028Prepare appetisers and salads*Core
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes*^Core
SITHKOP010Plan and cost recipesCore
SITHCCC035Prepare poultry dishes*^Core
SITHCCC037Prepare seafood dishes*^Core
SITHCCC041Produce cakes, pastries and breads*Core
SITHCCC029Prepare stocks, sauces and soups*Core
SITHPAT016Produce desserts*Core
SITXHRM007Coach others in job skillsCore
SITHCCC043Work effectively as a cook*^+Core

*Indicates the unit has a pre-requisite SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.

Packaging Rules

To attain the qualification SIT30821 Certificate III in Commercial Cookery, 25 units of competency must be completed.

Total Number of Units25
Number of Core Units20
Number of Elective Units5

ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.

Work placement requirements

This course contains units of competency that require the student to complete work placement.

SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen. ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.

Education pathways

Students may enter this qualification with no prior experience or qualifications.
After satisfactory completion of this qualification, a student may progress to:

  • SIT40521 Certificate IV in Kitchen Management – additional study of 24 weeks
  • SIT50422 Diploma of Hospitality Management – additional study of 24 weeks
  • SIT60322 Advanced Diploma of Hospitality Management– additional study of 24 weeks

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Units of Competency

Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit are provided as well as an indication of core, elective (Elec), prerequisite (Pre)/co-requisite (Co) and licensing requirements (Lic).