CERTIFICATE III IN COMMERCIAL COOKERY-SIT30821

Course Outline

SIT30821Certificate III in Commercial Cookery
Course CodeC3CC_ SIT30821
CRICOS Code109785A
Delivery ModeVaried: Face to Face Kitchen, Classroom, Workshop, Online Learning
LocationMelbourne
Course DurationUp to 12 months
Work Based TrainingSITHCCC043 Work effectively as a cook. 144 hours (16 Days @9hr shift per day)
Qualification LevelCertificate III
Cost$12,000.00 tuition + $1,500.00 materials and consumable fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)
Nationally RecognisedYes
im

Course Overview

The hospitality industry provides a vast array of career opportunities across a broad range of sectors.

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.

Typically, work would be undertaken in various hospitality enterprises where food is prepared and served including:

  • Restaurants
  • Hotels
  • Clubs
  • Pubs
  • Cafes
  • Cafeterias
  • Coffee shops

 

Individuals may have some responsibility for others and provide technical advice and support to a team

Course Details

Subjects
Assessment Methods
Entry Requirements
Course Completion
Course Availability
Future Pathways
Recognition of Prior Learning (RPL)
Credit Transfer (CT)
Special Requirements
Subjects

Subjects

The SIT30821 Certificate III in Commercial Cookery qualification is made up of 25 units of competency from the SIT - Tourism, Travel and Hospitality Training Package.

These consist of 20 core units and 5 elective units as outlined below:

Note:  Units marked with an *asterisk have one or more prerequisites.

Unit CodeUnit Name
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
SITHKOP010Plan and cost recipes
SITHPAT016*Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006*Receive, store and maintain stock
SITXWHS005Participate in safe work practices
ELECTIVES UNITS
SITXCOM006Source and present information
SITXCOM007Show social and cultural sensitivity
SITHCCC025*Prepare and present sandwiches
SITHCCC040*Prepare and serve cheese
SITHCCC039*Produce pates and terrines

ANIBT may change the elective units based on industry, student needs and trainer availability.

Assessment Methods

Assessment Methods

A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:

  • Demonstration and observation
  • Review questions and answers
  • Group assignments
  • Individual projects / portfolios
  • Case studies
  • Role plays
  • Presentations
Entry Requirements

Entry Requirements

There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.

For International Students

Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.

The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.

Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:

 

English Language proficiency levelIELTSPTE AcademicTOEFL iBTCambridge (CAE)
Vocational6.051.660169

 

ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.

Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.

All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.

If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.

Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:

  • The student has completed 1-year study which is taught in English
  • The student has successfully completed ELICOS course and the level is equivalent to IELTS 6.0
  • The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
    agents (does not apply to offshore direct-application).
Course Completion

Course Completion

Upon successful completion of this course, you will receive a nationally recognised qualification SIT30821 Certificate III in Commercial Cookery issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).

The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA)

Course Availability

Course Availability

ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:

  • Kitchen*
  • Classroom*
  • Computer generated supervised learning*
  • Workshop
  • Correspondence

ANIBT has regular intakes for its classroom-based courses as follows:

            *delivery modes available for INTERNATIONAL STUDENTS

January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake

Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.

Future Pathways

Future Pathways

After successful completion of your Certificate III, you will have many other study options available to you. These may include Certificate IV and up to Diploma, Advanced Diploma level and Bachelor qualifications.

Please see here for more information on available Pathways through the college. 

Recognition of Prior Learning (RPL)

Recognition of Prior Learning (RPL)

Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly on +61 3 9620 2922 to discuss your previous experience and we will be able to guide you through the RPL process.

Credit Transfer (CT)

Credit Transfer (CT)

Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly on +61 3 9620 2922 to discuss your previous studies and we will be able to guide you through the credit transfer process.

Special Requirements

Special Requirements

It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.

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Course Guide- Certificate III in Commercial Cookery