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.
- 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.
Students are required to complete all of the following units:
|Number of units||25|
*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|
|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|
|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|
• 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
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 –https://www.ssbt.nsw.edu.au
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.
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.
“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.”
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.”
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.”
MINNIE ESTRADA,ACCOUNTS OFFICER