Certificate III In Commercial Cookery
Course Code: SIT30821 | CRICOS Code: 109871C

Faculty

Hospitality

Delivery Mode

Blended

Duration

58 Weeks

Course Description

Course Code: SIT30821 CRICOS Code: 109871C

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The course Certificate III in Commercial Cookery, enriches the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare exquisite menu items. They use discretion and judgement with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification contributes to recognition as a trade cook. It also provides a pathway to work as a cook in organisations such as, restaurants, hotels, clubs, pubs, cafes and coffee shops.

PRE-REQUISITE REQUIREMENTS

There are no pre-requisite requirement for this qualification as per course training package.

Course Duration/Fee

Course Duration: 58 weeks

Course Fee: AUD $18,000

Total Course Fee: AUD $18,000

Mode of Delivery

Blended (Face to Face + Online)

Intake Dates
2023 Intake Dates 2024 Intake Dates
30th January, 2023 29th January, 2024
06th March, 2023 04th March, 2024
24th April, 2023 22th April, 2024
29th May, 2023 27th May, 2024
17th July, 2023 15th July, 2024
21st August, 2023 19th August, 2024
09th October, 2023 07th October, 2024
13th November 2023 11th November 2024
Entry Requirement
Eligibility Criteria: –

Here’s your check list to check your eligibility: –

  • The candidate must complete 18yrs of age or older at the time of course commencement.
  • Potential candidates may be asked to undertake an LLN Assessment / Enrolment Interview prior to acceptance.
  • The candidate needs to ensure that they have completed anyone of the following: –

    Australian Year 12 or an equivalent level of schooling or a Certificate III or Higher Qualification with an Australian Institution.

  • IELTS Requirements-

    The candidates need to secure the English level of IELTLS 5.5, with no band less than 5.0 or equivalent such as.,

    IBT 46

    PTE Academic 42

    CAE 162

    OET B

    Duolingo 90

    General English Upper Intermediate

  • MOI Certificate Certificate III or Higher Qualification with an Australian Institution.
  • The candidate must have the ability to undertake a work placement at a regulated care service.
Assessment

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Award Requirements

A candidate is only entitled for the Certificate, once they have successfully completed all units of the course – SIT30821 Certificate III in Commercial Cookery.

On the other hand, candidates who have done a partial completion of the course will receive a Statement of Attainment, for the units they are deemed competent.

It is mandatory to complete work placement to be eligible for attainment of this qualification.

Career Pathway
On completion of this course the candidate is opened to opportunities to seek employment as: –
  • This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
  • Possible job title includes – cook
Vocational Placement

This qualification requires that the learner complete at least 48 complete service periods in a commercial kitchen.

The college has allocated 200 hours for vocational placement.

Essential Information

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

ISMT College recognises qualifications issued by other RTOs. ISMT College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage ISMT College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

It has been made mandatory for all students studying VET coursed in Australia to use a USI.The USI is available online & free of cost to the student. The USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed.

Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow ISMT College to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

ISMT College ensures all candidates that relevant resources are available. So that, the candidates may settle in well, smoothly transit life in new place & achieve the required level of competency in all accredited courses. Our dedicated staff puts in their efforts to assist in how to seek help with the local welfare and guidance services.

ORIENTATION

ISMT College provides orientation to assist students through culturally appropriate program. Candidates will only be permitted to attend classes after they have completed the orientation session for the enrolled courses.

Pathway From Qualification

After completing SIT30821

Certificate III in Commercial Cookery, students may progress to SIT40521 Certificate IV in Kitchen Management.

Units Of Competency

The SIT30821 Certificate III In Commercial Cookery requires the completion of the following 25 Units (including 20 core and 5 electives).

Core 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
SITHKOP010Plan and cost recipes
SITHPAT016*Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006*Receive, store and maintain stock
SITXWHS005Participate in safe work practices
Elective units
SITHCCC025*Prepare and present sandwiches
SITHCCC026*Package prepared foodstuffs
SITHCCC038*Produce and serve food for buffets
SITXWHS006Identify hazards, assess and control safety riskss
BSBSUS211Participate in sustainable work practices

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.

Related Qualifications

SIT30821 Certificate III In Commercial Cookery – 109871C

Course Code: SIT30821
CRICOS Code: 109871C

SIT40521 Certificate IV in Kitchen Management – 109546E

Course Code: SIT40521
CRICOS Code: 109546E

SIT50422 Diploma Of Hospitality Management – 110806B

Course Code: SIT50422
CRICOS Code: 110806B

Hospitality – Packaged Course

2 Packaged Courses