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 Information

This qualification reflects the role of commercial cooks who use a wide range of welldeveloped 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 days) – full‐time study 20 hours per week timetabled over 3 days per week.

Mode of Study

Face to face delivery on an AIIT campus with WBT (48 Food Service Period)

Campuses:

Ground Floor 313‐315 Flinders Lane, Melbourne VIC 3000

17‐21 Buckhurst Street, South Melbourne, VIC 3205

390A Lygon Street, Brunswick East, VIC 3057

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‐Howlong‐ 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.
 
Units of Competency
  • Prerequisite Unit: SITXFSA101 – Use hygienic practices for food safety is a pre‐requisite unit which the student must be deemed competent before they can Commercial Cookery Units of Competency.

    Note: The Handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements

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

    • UNIT CODE
      UNIT NAME
    • BSBSUS201
      Participate in environmentally sustainable work practices
    • BSBWOR203
      Work effectively with others
    • SITHCCC001
      Use food preparation equipment * (3 Dishes to Standard Recipes)
    • SITHCCC005
      Prepare dishes using basic methods of cookery * (10 Dishes to Standard Recipes)
    • SITHCCC006
      Prepare appetisers and salads * (10 Dishes to Standard Recipes)
    • SITHCCC007
      Prepare stocks, sauces and soups * (4 Stocks, 8 Sauces & 8 Soups to Standard Recipes)
    • SITHCCC008
      Prepare vegetable, fruit, egg and farinaceous dishes * (21 Dishes to Standard Recipes)
    • SITHCCC012
      Prepare poultry dishes * (8 Dishes to Standard Recipes)
    • SITHCCC013
      Prepare seafood dishes * (9 Dishes to Standard Recipes)
    • SITHCCC014
      Prepare meat dishes * (10 Dishes to Standard Recipes)
    • SITHCCC018
      Prepare food to meet special dietary requirements * (6 Dishes modifying Standard Recipes)
    • SITHCCC019
      Produce cakes, pastries and breads * (12 Dishes to Standard Recipes)
    • SITHCCC020
      Work effectively as a cook * (48 Complete Service Periods)
    • SITHKOP001
      Clean kitchen premises and equipment*
    • SITHKOP002
      Plan and cost basic menus
    • SITHPAT006
      Produce desserts * (10 Desserts to Standard Recipes)
    • SITXFSA001
      Use hygienic practices for food safety
    • SITXFSA002
      Participate in safe food handling practices
    • SITXHRM001
      Coach others in job skills
    • SITXINV002
      Maintain the quality of perishable supplies *
    • SITXWHS001
      Participate in safe work practices
    • SITHCCC017
      Handle and serve cheese * (4 Standard Recipes & Buffet)
    • SITHCCC003
      Prepare and present sandwiches * (6 different types to Standard Recipes)
    • SITHCCC004
      Package prepared foodstuffs * (6 Different Types of Packaging)
    • SITXCCS006
      Provide Service to Customers
    • The above Units of Competency in this Qualification will be timetabled over 52 weeks (Including public holidays and re-assessment and catch-up days)