SIT30821 - Certificate III in Commercial Cookery
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.
Course
overview
STUDENT
Domestic and International students
ACADEMIC REQUIREMENT
Completion of the equivalent level Australian certificate/ qualification. Completion of year 10 high school or equivalent
CAREER PROSPECTS
This qualification provides a pathway to work as a cook
ASSESSMENT
Mixture of theory and practical – All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform and tool kits are required to complete practical assessments. Attendance to all practical sessions is necessary to successfully complete this course.
industry placement
This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.
DURATION
52 weeks (1 year/4 terms)
ENGLISH REQUIREMENT
English equivalence to 6.0 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)
STUDY MODE
Face to face classroom and practical environment – 2.5 days per week, (20 contact hours).
STUDY PATHWAY
After completing the qualification, students may progress to study SIT40521- Certificate IV in Kitchen Management
MANDATORY REQUIREMENT
• Chef’s uniform and a knife kit
• Laptop, tablet or similar
• Internet Access
• Word and excel or compatible programs
• Please see Empyrean
Equipment list available in the student handbook.
ELICOS package
English equivalence to 5.0 IETLS upon application
Units of competency
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITXFSA005 |
Use hygienic practices for food safety |
Core
|
|
SITXFSA006 |
Participate in safe food handling practices |
Core
|
|
SITXWHS005 |
Participate in safe work practices |
Core
|
|
SITHCCC023 |
Use food preparation equipment |
Core |
|
SITHCCC027* |
Prepare dishes using basic methods of cookery |
Core
|
|
SITXINV006* |
Receive, store, and maintain stock |
Core |
|
SITHKOP009 |
Clean kitchen premises and equipment |
Elective |
|
SITXWHS006
|
Identify hazards, and assess, and control safety risks. |
Elective |
|
SITHCCC025
|
Prepare and present sandwiches |
Elective |
|
SITHCCC026*
|
Package prepared foodstuffs |
Elective |
|
SITXFSA007*
|
Transport and store food |
Elective |
|
SITHPAT014*
|
Produce yeast-based bakery products
|
Elective |
|
SITHCCC040
|
Prepare and serve cheese |
Elective |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHKOP010 |
Plan and cost recipes |
Core
|
|
SITHCCC030* |
Prepare vegetable, fruit, eggs, and farinaceous dishes |
Core
|
|
SITHCCC028*
|
Prepare appetisers and salads
|
Core
|
|
SITHCCC029* |
Prepare stocks, sauces, and soups |
Core
|
|
SITHCCC031* |
Prepare vegetarian and vegan dishes |
Core
|
|
SITHCCC035
|
Prepare poultry dishes
|
Core
|
|
SITHCCC036
|
Prepare meat dishes
|
Core
|
|
SITHCCC037
|
Prepare seafood dishes
|
Core
|
|
SITHCCC042
|
Prepare food to meet special dietary requirements
|
Core
|
|
SITHCCC043 |
Work effectively as a cook |
Core |
|
SITHPAT016 |
Produce desserts
|
Core |
|
SITHCCC041
|
Produce cakes, pastries, and breads
|
Core |
|
SITXHRM007
|
Coach others in job skills
|
Core |
Empyrean is your pathway
to a long lasting career
