National Code : SIT30816
CRICOS Course Code :0102174
Duration: 52 Weeks (Incl. Holidays)
Holiday:09 Weeks
Entry Requirements: Refer to page
Delivery Mode: Face-to-Face, Work Based Training
Learn fundamental skills and develop knowledge in a wide range of subjects to become job ready. This course lays the foundations of restaurant cookery, knife skills, food safety practices and more. On graduation, you will have the skills to work as a qualified cook, kitchen manager, commis chef or food business owner. Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your technique and skills. Your studies in commercial cookery will also equip you with skills in financial, team and kitchen management so you will be trained across every aspect of running a busy kitchen while keeping operations running smoothly. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies, individuals could progress to the following courses:
Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely a responsibility of the student. Also, the college does not guarantee any migration or employment outcomes after the course is complete.
Face to Face 20 hours per week for 43 Academic Weeks and Work Based Training.
Classroom Location: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia
WBT Location: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the brochure.
SIT30816 Certificate III in Commercial Cookery involves work-based training / Practical Placement for 48 complete food service periods (or 192 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the brochure.
Although there are no formal prerequisites required to enter SIT30816 Certificate III in Commercial Cookery, however, International Students entering this course at Veritas Institute Australia must meet the entry requirements as specified in the brochure. For more information about entry requirements, please read the entry requirements section in the brochure.
52 Weeks including 9 weeks Term Breaks and Holidays and 43 Weeks Face to Face Training and Assessment.
To successfully achieve this qualification, students need to complete 25 units of competency which include 21 core units, plus 4 elective units.
Students obtaining a competent result for all 25 units of competency will achieve the Nationally Recognised qualification SIT30816 – Certificate III in Commercial Cookery. (CRICOS Course Code: 0102174). A Record of Results will be issued to students who complete less than the required units.
| Unit Code | Unit of Competency Title | Core / Elective |
| SITXFSA001 | Use Hygienic Practices for food safety | Core |
| SITXFSA002 | Participate in safe food handling practices | Core |
| BSBWOR203 | Work effectively with others | Core |
| SITHCCC001 | Use food preparation equipment | Core |
| SITHKOP001 | Clean kitchen premises and equipment | Core |
| SITXINV002 | Maintain the quality of perishable items | Core |
| SITXWHS001 | Participate in safe work practices | Core |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC006 | Prepare appetizers and Salads | Core |
| SITHCCC007 | Prepare stocks, sauces and soups | Core |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Core |
| SITHCCC012 | Prepare poultry dishes | Core |
| SITHCCC013 | Prepare seafood dishes | Core |
| BSBSUS201 | Participate in environmentally sustainable work practices | Core |
| SITHFAB002 | Provide responsible service of alcohol | Elective |
| SITXMGT001 | Monitor work operations | Elective |
| SITXHRM001 | Coach others in job skills | Core |
| SITHKOP002 | Plan and cost basic menus | Core |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHCCC003 | Prepare and present sandwiches | Elective |
| SITHCCC014 | Prepare meat dishes | Core |
| SITHPAT006 | Produce desserts | Core |
| SITHCCC019 | Produce cakes, pastries and breads | Core |
| SITHCCC018 | Prepare food to meet special dietary requirements | Core |
| SITHCCC020 | Work effectively as a cook | Core |
*Elective units for this qualification are current at the time of publication and are subject to change.
