SIT30821– Certificate III in Commercial Cookery

CRICOS Code: 113660B

Course Code: SIT30821

Duration: 60 Weeks

This qualification reflects the role of SIT30821– Certificate III in Commercial Cookery roles who have established specialized skills in a Commercial Cookery.

Individuals in these roles carry out moderately complex tasks in a specialist field, working independently, as part of a team or leading a deliverable with others. They may apply their skills across a wide range of industries, business functions and departments, or as a business owner (sole trader/contractor).

Entry Requirements

AICSE student selection process has been developed to ensure that students are enrolled in a qualification that best suits their needs. These selection criteria consider a variety of factors when assessing a student’s suitability for undertaking the course. The following will be considered when deciding the suitability for enrolment:

The student’s needs and desired outcomes as the student indicates in the Pre-Training Review (PTR);
The ability and commitment of the student to completing the course;
Eligibility requirements as outlined in the applicable National Training Package;
Student’s existing ability in the ACSF core skills (learning, reading, writing, oral communication and numeracy). The Language, Literacy and Numeracy assessment will be completed as part of the PTR process.

Students not meeting these requirements will be directed to more suitable qualifications.

Minimum education standard

Year 12 or equivalent.

Age restrictions

Students must be 18 years of age or above.

English requirements

Meet one of the following English proficiency requirements:
- Valid IELTS score of 6.0 or equivalent, with no score below 5.5 in any band
  - IBT 60
  - PTE Academic 50
  - CAE 169
  - OET C
  - Duolingo 95
  - General English Advanced*
  - MOI Certificate
  - Certificate III or Higher Qualification with an Australian Institution.
- Evidence of successful completion of at least five (5) years (full time equivalent) study taught and assessed in English.

*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS

Study Pathway And Career Opportunities

After completion of SIT30821– Certificate III in Commercial Cookery, students may wish to undertake ICT60220 Advanced Diploma of Information Technology or a pathway to higher education such as:

Bachelor of Hotel Management
Culinary Management

If a qualification is only partly achieved, a Statement of Attainment is issued for successful achievement of a single or multiple unit of competency.

Students who complete this course may gain work as a:

Commis Chef
Line Cook
Catering Assistant
Kitchen Hand

Assessment

All units of competence will be assessed using a selection of tools

Portfolio
Observation
Report
Verbal Questions and Answers
Written Assessment
Practical demonstration / Role Play
Presentations / Meetings / Discussions

Recognition Of Prior Learning

RPL is the assessment process for recognizing competencies gained through previous learning, work, and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact AICSE prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.

Delivery Mode, Duration And Location

Duration : 60 weeks tuition + 12 weeks break

Face-to-face classroom-based learning and work-based

Please note that tuition fees for the SIT30821– Certificate III in Commercial Cookery may vary based on different factors such as scholarships, financial aid, and other considerations. We are committed to providing accessible and affordable education.

For the most accurate and up-to-date information regarding tuition fees for this course, please contact our admissions team. They will be more than happy to assist you and provide detailed information tailored to your circumstances.

Course Structure / Units Of Competency

SIT30821– Certificate III in Commercial Cookery requires the successful completion of 25 units of competency.

Core Units
Elective Units

SITHCCC023*	Use food preparation equipment
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHCCC035*	Prepare poultry dishes
SITHCCC036*	Prepare meat dishes
SITHCCC037*	Prepare seafood dishes
SITHCCC041*	Produce cakes, pastries and breads
SITHCCC042*	Prepare food to meet special dietary requirements
SITHCCC043*	Work effectively as a cook
SITHKOP009*	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITHPAT016*	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006*	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices

SITHCCC025*	Prepare and present sandwiches
SITHCCC026*	Package prepared foodstuffs
SITHCCC038*	Produce and serve food for buffets
SITXWHS006*	Identify hazards, assess and control safety risks
BSBSUS211	Participate in sustainable work practices