Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

CRICOS Course Code : 099284J

SIT30816 Certificate III in Commercial Cookery

This qualification reflects the role of commercial 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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no prior knowledge requirements for this qualification.
However,student required to fulfill the admission requirements.

Qualification Packaging Rules

Based on information available from www.training.gov.au the following packaging rules apply for completion of this qualification:

Total Number of Units 25
Number of Core Units 21
Number of Elective Units 4
Link to Packaging Rules http://training.gov.au/Training/Details/SIT30816
Other notes (imported units, levels of units, etc) Elective units chosen by the RTO are relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

This qualification reflects the role of commercial 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. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

NOTE: ABCI will deliver SITXFSA001Use hygienic practices for food safety unit before others unit where that unit requires as a prerequisite unit. Student must need to complete this unit before start the others unit where this unit is required as per prerequisite

 

Code Title Core/Elective
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soup Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
Duration & Amount of Training

The course will be conducted over a period of 66 (sixty-six) weeks, students will attend 20 hours classes every week. Holiday break is 8 weeks.

The scheduled ‘hours’ include face-to-face classroom delivery, practical sessions in the ABCI commercial kitchen, any workplace learning, and all assessments. These ‘hours’ represent a suitable and appropriate amount of training for the target cohort.

Total Fees for International students: $12000

Material fee: $800

Total fee: $12,800

students who have finished some of the units cert 3 commercial cookery from other RTO, they need to go through ABCI CT/RPL procedures before determining the course duration and the course fees also will be determined according to ABCI fees policy and procedures.

 

Delivery Addresses

Adelaide Address: Level 1, 142 North terrace, Adelaide, South Australia, 5000

Adelaide Mobile: 08 8311 1394

Melbourne Address: Suite 416 & 417,Level 4,343 Little Collins Street, Melbourne 3000

Melbourne Mobile: 03 8672 7403

 

Mode of Delivery: Face to face

The environment where the qualification will be delivered includes: Institutional delivery

Pathways

Study Pathways

Students may enter SIT30816 Certificate III in Commercial Cookery without a lower-level qualification. After achieving the SIT30816 Certificate III in Commercial Cookery, graduates could progress to the SIT40516 Certificate IV in Commercial Cookery. Based on the ABCI course structure the following are possible qualifications pathways:

SIT30816 Certificate III in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

SIT50416 – Diploma of Hospitality Management

SIT60316 Advanced Diploma of Hospitality Management

Note: This RTO may not offer all qualifications listed above in possible pathways

Employment Pathways

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops

Age Requirements:

  • All students must be aged 18 years or over at the time of applying for admission to ABCI (all students).

Academic and LLN Requirements:

To gain entry into this course, prospective students must:

  • display competence at or above Exit Level 3 in the Australian Core Skills Framework (ACSF), or
  • attain IELTS 5.5, or provide evidence of an equivalent exam result recognised by the Department of Home Affairs (DHA), or
  • hold an International Baccalaureate Diploma Programme (IB) diploma, where the main language of instruction was English, or
  • attained a qualification at level 3 or above in the Australian Qualifications Framework, or

Irrespective of evidence of English Language proficiency provided by student, all students will undertake a ABCI’s Language, Literacy and Numeracy assessments to confirm LLN levels, and identify any students who may require support.

Academic entry requirements were determined on the basis thatACSF Level 3 is regarded as the “minimum required for individuals to meet the complex demands of everyday life and work in the emerging knowledge-based economy.”

(p.5, Australian Bureau of Statistics 4228.0 – Adult Literacy and Life Skills Survey, Summary Results, Australia, 2006).

Further, it is commonly accepted by Australian education authorities that the minimum standard for Year 12 is set as Level 3 of the Australian Core Skills Framework (ACSF).

(Education Standards Authority, NSW)

Students who indicate that they wish to pursue VET hospitality studies beyond the Certificate III will be advised that, ACSF Level 3 is required for entry into VET qualifications up to AQF Diploma level, but it is strongly recommended that students attain ACSF Level 4 should they wish to pursue studies in VET qualifications above AQF Diploma level. Whilst Australian Council for Educational Research (ACER)*has determined that “The mandatory minimum entry literacy and numeracy requirements prior to learners enrolling in a VET course of study at a Diploma level… is that learners need to display competence at Exit Level 3 in the Australian Core Skills Framework (ACSF) in both skill areas of Reading and Numeracy”, ABCI institute recommends that students attain ACSF Level 4 should they wish to enrol in VET qualifications higher than AQF Diploma level.

* (p. 2, Assessment of LLN testing tools for the VET student loans program, ACER 2017)

 

Work based training requirement:

Students must agree, and be able, to undertake, and agree to completing, work-based training and assessment requirements. The following Units require students to undertake training and assessment in a real commercial hospitality workplace.

SITHCCC020 Work effectively as a cook (60 service periods)

SITHCCC011 Use cookery skills effectively (15 service periods).

A total of 300 hours (75 service periods at 4 hours per service period) will be completed as WBT.

Whilst students with a disability, or other learning challenge, are not precluded from enrolling in the course, ABCI will assessed whether the student has the capacity to safely undertake and complete training.

Students will be placed by RTO into a workplace, or the student may find their own work placement. Where the student finds their own workplace, approval must be sought from ABCI before commencing training. The host employer will need to enter into an agreement with ABCI and the student.

 

Learning Support:

A range of student support strategies will be provided where required. These strategies include, but are not limited to:

  • Study support and study skills programs;
  • Language, literacy and numeracy (LLN) programs, or referrals to these programs;
  • Tutorial services or referrals to these services;
  • Flexible scheduling and delivery of training and assessment;
  • Counselling services or referrals to these services;
  • Information and communications technology (ICT) support.

A Unique Student Identifier (USI):

In addition, students will need to provide ABCI with their Unique Student Identifier number. A Unique Student Identifier (USI) is a reference number made up of numbers and letters, unique to each student. This USI allows them to link their previous and future VET qualifications into a single authenticated transcript, through the National Vocational Education and Training Data Collection, and prevents them from losing their record. This lets them see all their training results, from all their previous providers. A USI Number will stay with the student for life, and must be recorded with any nationally recognised VET course they undertake.

Computer literacy requirements

All learners enrolling in to this program must have basic computer skills. Students will need skills in MS Word and PowerPoint presentations.

 

National Recognition & RPL

ABCI recognises all AQF qualifications issued by another RTO. Credit Transfer (CT) is granted on presentation of certified copies of qualifications. ABCI also provides credit based on successful completion of a Recognition of Prior Learning (RPL) assessment. RPL assessment:

  • is offered at the time of enrolment, conducted in a timely manner that may lead to an adjustment of student’s timetable and reduce the course duration
  • will be conducted fair, valid, reliable and flexible manner, ensuring that there is no conflict of interest and that in all cases an unbiased assessment is made will be based on evidence that is current, authentic, reliable, valid and sufficient.

Employability Skills Summary / Foundation Skills

https://training.gov.au/Training/Details/SIT30816