Course Code: SIT30821
CRICOS Code: 109871C
Course Code: SIT30821 CRICOS Code: 109871C
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: 58 weeks
Course Fee: AUD $18,000
Total Course Fee: AUD $18,000
Blended (Face to Face + Online)
|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|
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.,
PTE Academic 42
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.
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.
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.
- 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
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.
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.
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.
After completing SIT30821
Certificate III in Commercial Cookery, students may progress to SIT40521 Certificate IV in Kitchen Management.
The SIT30821 Certificate III In Commercial Cookery requires the completion of the following 25 Units (including 20 core and 5 electives).
|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|
|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 riskss|
|BSBSUS211||Participate in sustainable work practices|
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.