SIT30821 Certificate III in Commercial Cookery
CRICOS Course Code: 109905J
Course Details
| Location | L10 601 Bourke Street Melbourne VIC 3000
212A Liverpool Street, Hobart TAS 7000 Various workplaces for work placement |
| Delivery mode | This program is delivered in the classroom and through structured self-study. Practical face to face training is provided in a commercial kitchen. A work placement is also required. |
| Duration | 52 weeks, including 43 study weeks and 9 weeks of holidays |
| Study load | 20 hours a week in the classroom and 4 hours of structured self-study Completion of 48 service periods (4 hours per service period = 192 hours) |
| Fees and Payment | Fees Schedule |
Course Overview
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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
The latest release of the qualification and packaging rules can be found at the following link:Details:SIT30821
Who should apply for this course and why?
This course is targeted at international students who are:
- Seeking to pursue a career in commercial cookery
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications
Completing this course may provide you with employment or learning opportunities. Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Further education pathways may include the SIT40521 – Certificate IV in Kitchen Management.
Resource requirements
You are required to bring your own laptop with Office 365 (or similar program) to all classes.
You are responsible for providing your own uniform, sturdy work shoes and a knife set. Details of suppliers will be provided to you at your orientation.
What can I expect?
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
Click here for Course Structure
| Unit Code | Unit Title |
| Core | |
| 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 |
| Elective | |
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide first aid |
| SITHCCC040 | Prepare and serve cheese |
| SITXFSA007 | Transport and store food |
| SITHCCC044 | Prepare specialised food items |
What are the entry requirements?
What are the entry requirements?
Australian Sovereign College has the following entry requirements:
You must:
- be at least 18 years of age and have completed the equivalent of Year 12.
- participate in a course entry interview to determine suitability for the course and student needs. This will also include an LLN assessment and you must achieve ACSF 3 for reading, writing, numeracy and oral communication to enter the course.
- have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- educated for 5 years in an English speaking country; or
- completed at least 6 months of a Certificate IV level course in an Australian RTO; or
- successful completion of an English Placement Test.
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.
Training and assessment information
This course is delivered face-to-face in a classroom-based setting, as well as structured- self-study and through workplace based training.
The timetable for this course will be provided to you on orientation, this is subject to change.
Class sessions include a mix of theory and practical activities with a focus on creating a real life workplace. Kitchen sessions focus on practical training and assessment.
For the self-study, you will be provided with a self-study guide which includes activities which you must complete and hand into your trainer and assessor each week.
In addition to classroom based training and assessment and training and assessment in the kitchen and structured self-study, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments.
As part of this course you will also need to complete 48 service periods as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.
You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
- Portfolios/journal
- Workplace hours log
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Your classes will be conducted in modern classrooms and the training kitchen and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study.
You will be provided with a Student Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
Course Credit
You can apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.ausc.edu.au
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment.
For any questions about course credit, contact us at info@ausc.edu.au
AuSC College respectfully acknowledge the past and present traditional owners of the land of the Indigenous people, the traditional custodians of this land, and respect their culture and identity which has been bound up with the land and sea for generations.
