Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT30816 - Certifcate iii in commercial cookery

  • Course Code SIT30816

  • CRICOS course Code 0101694

  • Course Duration 52 weeks

  • Pre Enrolment Information Click Here

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Course Description

NRT

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Course Duration

52 weeks (including public holidays, re-assessment and catch-up classes) – full-time study 20 contact hours per week timetabled over 3 days per week.

Mode of Study

The program is classroom-based delivery face to face with practical application in a simulated work environment/ or a work placement venue with trainer led training in classrooms, commercial kitchens, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence.

Campuses
  • Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
  • 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057
  • Urban Kitchen - 17 - 21 Buckhurst Street, South Melbourne, Victoria, 3205

   

Entry Requirements

    AIIT requires that all International students must be 18 years of age or over at the time of enrolment in this qualification and must provide evidence that they have obtained or completed one of the following

  • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS (https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements);
  • Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-; or
  • Have completed a Certificate III, Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
  • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level
  • Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference: https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements: English language exemptions, these students will be required to complete AIIT’s English Language Assessment (Copyright to Department of Industry 2013) to determine that they have the required levels (at ACSF Level 3) to satisfactorily complete their course of study; and if they cannot satisfactorily complete this assessment, they will be enrolled in the General English Course at AIIT as a pathway to this qualification.
 
Course Requirements

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.
Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.
Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 48 Complete Food Service periods*.

  • *A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers
 
Pathways

Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into the SIT40516 – Certificate IV in Commercial Cookery or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.

Units of Competency

Total number of units of competency – 25 (This qualification has 21 Core units and 4 Elective units)

   

  • CODE

  • TITLE

  • CORE

  • ELECTIVE

  • BSBSUS201

  • Participate in environmentally sustainable work practices

  • BSBWOR203

  • Work effectively with others

  • SITHCCC001

  • Use food preparation equipment *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC005

  • Prepare dishes using basic methods of cookery *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC006

  • Prepare appetizers and salads *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC007

  • Prepare stocks, sauces, and soups *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC008

  • Prepare vegetable, fruit, egg, and farinaceous dishes *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC012

  • Prepare poultry dishes *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC013

  • Prepare seafood dishes *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC014

  • Prepare meat dishes *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC018

  • Prepare food to meet special dietary requirements *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC019

  • Produce cakes, pastries, and breads *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHCCC020

  • Work effectively as a cook * +

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) (+ Work Placement - 48 Complete Food Service Periods)
  • SITHKOP001

  • Clean kitchen premises and equipment

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITHKOP002

  • Plan and cost basic menus

  • SITHPAT006

  • Produce desserts *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
  • SITXCCS006

  • Provide Service to Customers

  • SITXCOM002

  • Show social and cultural sensitivity

  • SITXFSA001

  • Use hygienic practices for food safety

  • SITXFSA002

  • Participate in safe food handling practices

  • SITXHRM001

  • Coach others in job skills

  • SITXINV001

  • Receive and store stock

  • SITXINV002

  • Maintain the quality of perishable items *

    (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
  • SITXWHS001

  • Participate in safe work practices

  • SITXWHS002

  • Identify hazards, assess, and control safety risks