SIT30821 Certificate III in Commercial Cookery

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

ENQUIRE NOW
Qualification Code SIT30821
CRICOS Code 109831M
Qualification Name Certificate III in Commercial Cookery
Duration 78 weeks full-time
Course Cost $18,500
Delivery Site City Campus – Level 11, 190 Queen Street, Melbourne, 3000
Kitchen Facility 55 Yarra Blvd Richmond VIC Australia 3121
Delivery Mode Blended Delivery Model

Who can enrol

Target group for this program will be International students over the age of 18 who wish to enter the hospitality industry as a cook

Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement
Australian Year 12 completion or equivalent
Minimum IELTS score of 6 or equivalent
All course applicants are required to meet course relevant Digital, Language, Literacy and Numeracy capabilities prior to commencing the courses. If the applicants are unable to demonstrate LLN capabilities through valid credentials of an equivalent or higher qualification, NTCA will assess their LLN capabilities through a LLN assessment
Physical Resources requirement:
Applicants must bring their own compatible devices to facilitate the training and assessment activities.

Pathways from the qualification

After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Management, or other Certificate IV qualifications within the Hospitality training package.

Employment Pathways from the qualification

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
Possible job title includes – cook

Course Structure

To attain the SIT30821 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 Core units and 4 elective units.

Core Units
Unit Code Unit Description
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP009 Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices
Elective Units
Unit Code Unit Description
SITXWHS006 Identify hazards, assess and control safety risks
SITXCOM007 Show social and cultural sensitivity
SITHASC023 Prepare Asian sauces, dips and accompaniments
SITHCCC026 Package prepared foodstuffs
SITHASC024 Prepare Asian salads

Placement Requirements

Each student is required to work in an operational commercial kitchen of an industry workplace as per allocated hours. *Please refer to training and assessment strategy.

This course includes mandatory Work Based Training to be undertaken in SITHCCC043 Work effectively as a cook unit.

Each student is required to work in an operational commercial kitchen at an industry workplace for a minimum 240 hours over 11 weeks.

NTCA will ensure placement of all students, however students may have the option to arrange their own work placement subject to approval of the workplace from the college.

Assessments

Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:

  • Written Quiz (A)
  • Written Question (B)
  • Assignment (C)
  • Project (D)
  • Case Study (E)
  • Observation / Demonstration (F)
  • Logbook – Service Log, Supervisor Report & Assessor Observation (G)

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Testimonial

Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.

– Ravinder,

The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.

– Baijun YANG,