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SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY

Food Processing (FDF30510) Duration

The program is delivered over 52 weeks including scheduled holidays.

Description

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Entry 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

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and 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
  SITHKOP001   Clean kitchen premises and equipment
  SITHPAT006   Produce desserts
  SITHASC002   Prepare Asian appetisers and snacks
  SITXINV002   Maintain the quality of perishable items

Pathways

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

After successful completion of this course, you could progress to SIT40516 Certificate IV in Commercial Cookery.

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   Participate in environmentally sustainable work practices
  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   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*
  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, Assessment and Work placement

Classroom Based - The course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement.

Work Placement – Work placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”

Students are required to undertake 48 food service period that cover breakfast, lunch, dinner and special functions in a commercial kitchen.

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

$13,000.00 includes $250 Application fee + $1000 Materials Fee (non-refundable)


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