Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000
Course Code SIT30816
CRICOS course Code 0101694
Course Duration 52 weeks
Pre Enrolment Information Click Here
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.
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.
The program is classroom-based delivery face to face and work placement with trainer led training in classrooms, commercial kitchens, and computer labs consisting of lectures, group discussions, workshops, and simulated or actual industry work environments.
Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence.
Australian International Institute of Technology has the following entry requirements for the SIT30816 - Certificate III in Commercial Cookery.
All International students must:
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*.
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.
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 |
Core |
BSBWOR203 |
Work effectively with others |
Core |
SITHCCC001 |
Use food preparation equipment * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC005 |
Prepare dishes using basic methods of cookery * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC006 |
Prepare appetizers and salads * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC007 |
Prepare stocks, sauces, and soups * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC008 |
Prepare vegetable, fruit, egg, and farinaceous dishes * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC012 |
Prepare poultry dishes * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC013 |
Prepare seafood dishes * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC014 |
Prepare meat dishes * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC018 |
Prepare food to meet special dietary requirements * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC019 |
Produce cakes, pastries, and breads * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHCCC020 |
Work effectively as a cook * + (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)(+ Work Placement - 48 Complete Food Service Periods) |
Core |
SITHKOP001 |
Clean kitchen premises and equipment (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITHKOP002 |
Plan and cost basic menus |
Core |
SITHPAT006 |
Produce desserts * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety) |
Core |
SITXFSA001 |
Use hygienic practices for food safety |
Core |
SITXFSA002 |
Participate in safe food handling practices |
Core |
SITXHRM001 |
Coach others in job skills |
Core |
SITXINV002 |
Maintain the quality of perishable items * (*Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety |
Core |
SITXWHS001 |
Participate in safe work practices |
Core |
SITXCCS006 |
Provide Service to Customers |
Elective |
SITXCOM002 |
Show social and cultural sensitivity |
Elective |
SITXINV001 |
Receive and store stock |
Elective |
SITXWHS002 |
Identify hazards, assess, and control safety risks |
Elective |