BE REWARDED

SIT30816 Certificate III
in Commercial Cookery

BE REWARDED

SIT30816 Certificate III
in Commercial Cookery

SIT30816 Certificate III in Commercial Cookery (Domestic students only – Traineeship support)

Always wanted to cook commercially? Graduates will be qualified to perform the duties of a cook. After completing Certificate III in Commercial Cookery, with its practical foundation, why not choose to advance with our learning pathway to the Advanced Diploma of Hospitality.

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Course Information

COURSE DETAILS

- 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.

 

COURSE STRUCTURE

Students are required to complete all of the following units:

    Number of units 25
    Core units 21
    Electives 4
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 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
BSBWOR203 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
BSBCMM401 Make a presentation E
SITHKOP002 Plan and cost basic menus C
SITHCCC018 Prepare food to meet special dietary requirements C
SITHCCC020 Work effectively as a cook C
SITHFAB002* Provide responsible service of alcohol C
HLTAID003 Provide first aid C
TRAINING ARRANGEMENTS

•  Face to Face classes will be conducted at Level 4, 11-15 Deane Street,Burwood
•  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 –https://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

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.

 

TESTIMONIALS

TESTIMONIAL

“My background includes 17 years’ experience in the Vocational sector, including at Managerial level. I joined SSBT in 2014 and have been constantly impressed by the dedication of the SSBT team.
My job includes managing a team of highly-skilled individuals and of course making sure we are compliant with all government regulations, consistent in maintaining a quality education, and always exceeding expectations.
“I am proud of what we do at SSBT, an institution that has consistently provided quality education over more than 18 years, evolving with the times… even being a pioneer in online learning.”

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ROY BAHRI,CEO

TESTIMONIAL

Alberto has held executive level positions since 2002 in various industries within the corporate sector. His portfolio of responsibilities has included: Sales & Marketing, Professional Development, Training and Strategy.
As Manager of Projects and Strategic Partnerships, he is responsible for the implementation and delivery of SSBT’s national partnerships strategy.”

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ALBERTO LAVENUTA,MANAGER

TESTIMONIAL

Minnie is an Accounts Officer, Work Health and Safety Officer and a First Aid Officer. She believes all students need a strong educational foundation as well as dependable support. This is something we offer as part of our student services. Her goal is to provide supportive services to all students from all cultures.”

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MINNIE ESTRADA,ACCOUNTS OFFICER

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