SIT30816 – Certificate III in Commercial Cookery (CRICOSCourseCode:0102174)

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

 

 

Course Description

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.

Possible Study Pathways

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:

  • SIT40516 Certificate IV in Commercial Cookery
  • SIT50416 Diploma of Hospitality Management
  • SIT60316 Advanced Diploma of Hospitality Management
  • Various bachelor’s degrees

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.

Mode of Study

Face to Face 20 hours per week for 43 Academic Weeks and Work Based Training.

Location of Course Delivery

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.

Work Based Training

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.

Entry Requirements

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.

Course Duration

52 Weeks including 9 weeks Term Breaks and Holidays and 43 Weeks Face to Face Training and Assessment.

Course Structure

To successfully achieve this qualification, students need to complete 25 units of competency which include 21 core units, plus 4 elective units.

Awards issued on Completion

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.