hospitality2

Certificate III in Commercial Cookery

cook

This course is for Domestic student ONLY

  • Course Information

    Course NameSIT30816 - Certificate III in Commercial Cookery
    CRICOS CodeN/A
    Delivery ModeOnline /Distance
    Combination of the-job plus additional support via emails – (Traineeships Only)
    Course DurationFull time Apprentices with no prior qualifications - 36 months or until competency is achieved and 30 months with relevant prior qualifications or until competency is achieved.
    Part time Apprentices with no prior qualifications – 54 months or until competency is achieved and 45 months with relevant prior qualifications or until competency is achieved.

  • Course Structure

    Number of units25
    Core units21
    Electives4

  • Pre-requisites


    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

  • Course Credit


    Students wishing to apply for course credit must refer to Skills Recognition Policy (available on our website).

  • Course Outcomes

    On successful completion of the course, students will receive Certificate III in Commercial Cookery qualification. Graduates from this course will be able to perform the duties of a cook. After completing Certificate III in Commercial Cookery a learning pathway to Advanced Diploma of Hospitality would support career progression.

    Employment pathways are available to students who complete this qualification in:

    To work as a Commercial Cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.


  • Course Content

    Students are required to complete all of the following units:

    Unit CodeUnit TitleCore/Elective
    SITXWHS101Participate in safe work practicesC
    SITXFSA001Use hygienic practices for food safetyC
    SITXFSA002Participate in safe food handling practicesC
    SITXINV001Receive and store stockE
    BSBWOR203BWork effectively with othersC
    SITXINV002Maintain the quality of perishable itemsC
    SITHKOP001Clean kitchen premises and equipmentC
    SITHCCC001Use food preparation equipmentC
    SITHCCC005Produce dishes using basic methods of cookeryC
    BSBSUS201Participate in environmentally sustainable work practicesC
    SITHCCC006Prepare appetisers and saladsC
    SITHCCC007Prepare stocks, sauces and soupsC
    SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesC
    SITHCCC012Prepare poultry dishesC
    SITHCCC013Prepare seafood dishesC
    SITHCCC014Prepare meat dishesC
    SITHCCC019Produce cakes, pastries and breadsC
    SITHPAT006Produce dessertsC
    SITXHRM001Coach others in job skillsC
    SITHCCC016Produce pates and terrinesE
    SITHKOP002Plan and cost basic menusC
    SITHCCC018Prepare food to meet special dietary requirementsC
    SITHCCC020Work effectively as a cookC
    SITHCCC015Produce and serve food for buffetsE
    SITHCCC017Handle and serve cheeseE

  • Training Arrangements

    • Course is delivered full time/part time on employment site under traineeships.
    • Learning Resources are available on Learning Management System (Moodle)
    • Students will be given access to Moodle

  • Classes/ Workplace Visits/ Online Components

    The course will be delivered On-the-job and two placement visits will be conducted.

    Resources are accessible in Online Learning Management System.

  • Additional Support

    The following learning support will be available to learners:

    • Access to well qualified and experienced trainers from multicultural backgrounds.
    • Additional support for students with language barriers from the ELICOS arm of SSBT.

    The following processes will be applied for students considered to be ”at risk”:

    Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –
    http://www.ssbt.nsw.edu.au

  • Assessment Arrangements

    Evidence gathering technique used for this course:

    • Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills

  • Placement Requirements

    All students enrolled in this course must be employed at an approved hospitality venue and complete traineeship in order to gain this qualification.

  • Education Pathways

    The further study pathways available to learners who undertake this qualification include:

    • After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie.

    Note: SSBT does not offer the qualifications listed above in possible study pathways.

  • Entry Requirements and Selection Process

    All students entering this course must have completed Year 10 or equivalent qualification.

    Overseas students must demonstrate English language proficiency of IELTS 5.5 or equivalent.

    Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.

    Student must possess & bring their own laptop/notebook to class fully charged.

    Overseas students can only enroll face to face 20 hours per week.

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