SIT30821 - Certificate III in Commercial Cookery

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.

Course

overview

STUDENT

Domestic and International students

ACADEMIC REQUIREMENT

Completion of the equivalent level Australian certificate/ qualification. Completion of year 10 high school or equivalent

CAREER PROSPECTS

This qualification provides a pathway to work as a cook

ASSESSMENT

Mixture of theory and practical – All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform and tool kits are required to complete practical assessments. Attendance to all practical sessions is necessary to successfully complete this course.

industry placement

This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.

DURATION

52 weeks (1 year/4 terms)

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

STUDY MODE

Face to face classroom and practical environment – 2.5 days per week, (20 contact hours).

STUDY PATHWAY

After completing the qualification, students may progress to study SIT40521- Certificate IV in Kitchen Management

MANDATORY REQUIREMENT

• Chef’s uniform and a knife kit
• Laptop, tablet or similar
• Internet Access
• Word and excel or compatible programs
• Please see Empyrean Equipment list available in the student handbook.

Units of competency

UNIT CODE DESCRIPTION CATEGORY
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXWHS005
Participate in safe work practices
Core
SITHCCC023
Use food preparation equipment
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITXINV006*
Receive, store, and maintain stock
Core
SITHKOP009
Clean kitchen premises and equipment
Elective
SITXWHS006
Identify hazards, and assess, and control safety risks.
Elective
SITHCCC025
Prepare and present sandwiches
Elective
SITHCCC026*
Package prepared foodstuffs
Elective
SITXFSA007*
Transport and store food
Elective
SITHPAT014*
Produce yeast-based bakery products
Elective
SITHCCC040
Prepare and serve cheese
Elective
UNIT CODE DESCRIPTION CATEGORY
SITHKOP010
Plan and cost recipes
Core
SITHCCC030*
Prepare vegetable, fruit, eggs, and farinaceous dishes
Core
SITHCCC028*
Prepare appetisers and salads
Core
SITHCCC029*
Prepare stocks, sauces, and soups
Core
SITHCCC031*
Prepare vegetarian and vegan dishes
Core
SITHCCC035
Prepare poultry dishes
Core
SITHCCC036
Prepare meat dishes
Core
SITHCCC037
Prepare seafood dishes
Core
SITHCCC042
Prepare food to meet special dietary requirements
Core
SITHCCC043
Work effectively as a cook
Core
SITHPAT016
Produce desserts
Core
SITHCCC041
Produce cakes, pastries, and breads
Core
SITXHRM007
Coach others in job skills
Core

Empyrean is your pathway
to a long lasting career

testimonial-paul-cert3-commercial-cookery
The mandatory industry placement was an excellent experience for me. To work with long term industry professionals in a five-star kitchen was amazing and showed me just how much more I had to learn.
Paul McMurrich
SIT30816 - Certificate III in Commercial Cookery (CRICOS-094633M)
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