Course Name SIT30816 - Certificate III in Commercial Cookery CRICOS Code N/A Delivery Mode Online /Distance
Combination of the-job plus additional support via emails (Traineeships Only)
Course Duration Full 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.
Number of units 25 Core units 21 Electives 4
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
Students wishing to apply for course credit must refer to Skills Recognition Policy (available on our website).
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.
Students are required to complete all of the following units:
Unit Code Unit Title Core/Elective SITXWHS101 Participate in safe work practices C SITXFSA001 Use hygienic practices for food safety C SITXFSA002 Participate in safe food handling practices C SITXINV001 Receive and store stock E BSBWOR203B Work effectively with others C SITXINV002 Maintain the quality of perishable items C SITHKOP001 Clean kitchen premises and equipment C SITHCCC001 Use food preparation equipment C SITHCCC005 Produce dishes using basic methods of cookery C BSBSUS201 Participate in environmentally sustainable work practices C SITHCCC006 Prepare appetisers and salads C SITHCCC007 Prepare stocks, sauces and soups C SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes C SITHCCC012 Prepare poultry dishes C SITHCCC013 Prepare seafood dishes C SITHCCC014 Prepare meat dishes C SITHCCC019 Produce cakes, pastries and breads C SITHPAT006 Produce desserts C SITXHRM001 Coach others in job skills C SITHCCC016 Produce pates and terrines E SITHKOP002 Plan and cost basic menus C SITHCCC018 Prepare food to meet special dietary requirements C SITHCCC020 Work effectively as a cook C SITHCCC015 Produce and serve food for buffets E SITHCCC017 Handle and serve cheese E
- 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.
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 –
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
All students enrolled in this course must be employed at an approved hospitality venue and complete traineeship in order to gain this qualification.
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.