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)
STUDY MODE
Face to face classroom and practical environment – 2 contact days per week plus 4 hours directed digital learning per week.
ENGLISH REQUIREMENT
English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)
STUDY PATHWAY
After completing the qualification, students may progress to study SIT40516 - Certificate IV in Commercial Cookery (CRICOS-094634K)
MANDATORY REQUIREMENT
• Chef’s uniform and a cookery kit
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary &
Equipment list available on website to student handbook.
Units of competency
TERM 1
TERM 2
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITXFSA005 |
Use hygienic practices for food safety |
Core
|
|
SITXFSA006 |
Participate in sage work practices |
Core
|
|
SITHCCC023 |
Use food preparation equipament |
Core |
|
SITHCCC027* |
Prepare dishes using basic methods of cookery |
Core
|
|
SITXINV006* |
Receive, store, and maintain stock |
Core |
|
SITXWHS005
|
Participate in safe work practices |
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 |
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITXFSA007* |
Transport and store food |
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
|
|
SITHCCC026*
|
Package prepared foodstuffs
|
Elective A
|
TERM 3
TERM 4
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHCCC043
|
Work effectively as a cook
|
Core
|
|
SITHKOP010
|
Plan and cost recipes
|
Core
|
| UNIT CODE | DESCRIPTION | CATEGORY |
|---|---|---|
|
SITHPAT016
|
Produce desserts
|
Core
|
|
SITHCCC041
|
Produce cakes, pastries and breads. |
Core
|
|
SITXHRM007
|
Coach others in job skills
|
Core
|
|
SITHPAT014*
|
Produce yeast-based bakery products
|
Elective A |
|
SITHCCC040
|
Handle and serve cheese
|
Elective A |
|
SITHCCC043 |
Work effectively as a cool |
Submission |
|
SITHCCC043 |
Plan and cost recipes |
Submission |
Empyrean is your pathway
to a long lasting career
