Certificate III in Commercial Cookery
May 31, 2022 2024-03-12 12:43Certificate III in Commercial Cookery
SIT30821 Certificate III in Commercial Cookery
CRICOS Code: 109883K
Duration: 52 weeks (46 weeks study+ 6 weeks breaks)
This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
International students
Whilst there are no entry requirements specified in the training package, ABCI requires the following course entry criteria to be met:- Applicants must be a minimum of 18 years of age at the time of commencement; and
- Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification or equivalent; and
- Hold a valid and current study visa; and
- Hold a minimum IELTS score of 5.5 OR PTE score of 42 OR Certificate III in EAL or equivalent OR speak English as a first language
- Will need to handle and cook dairy and non-vegetarian food items including beef and pork; and
- Should have basic computer and MS Office skills (Word, Excel and PowerPoint) and access to the internet.
| Total Number of Units | 25 |
|---|---|
| Number of Core Units | 20 |
| Number of Elective Units | 5 |
| Unit code | Unit name | Core/elective |
|---|---|---|
| SITXWHS005 | Participate in safe work practices | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHKOP009 | Clean kitchen premises and equipment* | Core |
| SITHCCC023 | Use food preparation equipment* | Core |
| SITXINV006 | Receive, store and maintain stock* | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements*^ | Core |
| SITHCCC038 | Produce and serve food for buffet*^ | Elective |
| SITHCCC039 | Produce pates and terrines*^ | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery* | Core |
| SITHCCC026 | Package prepared foodstuffs* | Elective |
| SITHCCC025 | Prepare and present sandwiches* | Elective |
| SITHCCC036 | Prepare meat dishes*^ | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes*^ | Core |
| SITHCCC028 | Prepare appetisers and salads* | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes*^ | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHCCC035 | Prepare poultry dishes*^ | Core |
| SITHCCC037 | Prepare seafood dishes*^ | Core |
| SITHCCC041 | Produce cakes, pastries and breads* | Core |
| SITHCCC029 | Prepare stocks, sauces and soups* | Core |
| SITHPAT016 | Produce desserts* | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITHCCC043 | Work effectively as a cook*^+ | Core |
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.
This course contains units of competency that require the student to complete work placement.
SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen. ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.
This qualification provides a potential pathway for employment as a commercial cook in organisations such as restaurants, hotels, cafés, pubs and coffee shops.
ABCI does not guarantee employment outcomes for students studying this qualification.
After satisfactory completion of this qualification, a student may progress to:
- SIT40521 Certificate IV in Kitchen Management – additional study of 24 weeks
- SIT50422 Diploma of Hospitality Management – additional study of 24 weeks
- SIT60322 Advanced Diploma of Hospitality Management– additional study of 24 weeks
Assessment methods include:
- Written answers
- Case studies
- Projects
- Work placement
- Practical sessions.
Level 1, 142 North Terrace Adelaide SA 5000
Suite 4.16-4.17, 343 Little Collins St, Melbourne VIC 3000
ABCI recognises all AQF qualifications issued by another Registered Training Organisation. Credit transfer will be granted upon presentation of certified copies of qualifications. ABCI reserves the right to confirm the authenticity of any qualifications presented for credit transfer.
Recognition of Prior Learning (RPL) will be recognised upon successful completion of an RPL assessment in accordance with ABCI policy. If RPL is awarded, a student may receive credits towards their qualification and course duration will be adjusted accordingly.
