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SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY

Food Processing (FDF30510) Duration

The program is delivered over 52 weeks

Description

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems

Entrance Requirements
  • Successful completion of Year 11 or the equivalent level of study. Click Here
  • Minimum English level of IELTS 5.5 or equivalent. Click Here
  • Applicant must be 18 years of age or above

Pre-requisites

SITXFSA001 Use hygienic practices for food safety must be successfully completed prior to commencing

  SITHCCC001   Use food preparation equipment
  SITHCCC005   Prepare dishes using basic methods of cookery
  SITHCCC006   Prepare appetisers and salads
  SITHCCC007   Prepare stocks, sauces and soups
  SITHCCC008   Prepare vegetable, fruit, egg and farinaceous dishes
  SITHCCC012   Prepare poultry dishes
  SITHCCC013   Prepare seafood dishes
  SITHCCC014   Prepare meat dishes
  SITHCCC018   Prepare food to meet special dietary requirements
  SITHCCC019   Produce cakes, pastries and breads
  SITHCCC020   Work effectively as a cook
  SITHKOP005   Coordinate cooking operations
  SITHPAT006   Produce desserts
  SITHASC002   Prepare Asian appetisers and snacks

Pathways
Pathways into the Qualification

Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.


Pathways from the Qualification

After achieving SIT40516 Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

Job Roles

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes:

  • Chef
  • Chef de partie

Units
Core Units
  BSBSUS201 (practices)   Participate in environmentallysustainable work
  BSBWOR203   Work effectively with others
  SITHCCC001   Use food preparation equipment*
  SITHCCC005   Prepare dishes using basic methods of cookery*
  SITHCCC006   Prepare appetisers and salads*
  SITHCCC007   Prepare stocks, sauces and soups*
  SITHCCC008 (dishes*)   Prepare vegetable, fruit, egg and farinaceous
  SITHCCC012   Prepare poultry dishes*
  SITHCCC013   Prepare seafood dishes*
  SITHCCC014   Prepare meat dishes*
  SITHCCC018   Prepare food to meet special dietary Requirements*
  SITHCCC019   Produce cakes, pastries and breads*
  SITHCCC020   Work effectively as a cook*
  SITHKOP001   Clean kitchen premises and equipment*
  SITHKOP002   Plan and cost basic menus
  SITHPAT006   Produce desserts*
  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 items
  SITXWHS001   Participate in safe work practices
Elective Unit
  SITHASC002   Prepare Asian appetisers and snacks *
  SITXCOM001   Source and present information
  BSBITU306   Design and produce business documents
  SITXINV001   Receive and store stock

Course Delivery

Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in a commercial kitchen.

Assessment

Learners will be assessed through projects, case scenarios, research and observation. Students will be required to undertake 144 hours of work placement.

RPL / Course Credit

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.

Fees

$11,500 ($,10,500.00 tuition fee, ($200.00 Application Fee, $800.00 Material Fees(non refundable)


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