SIT30816 Certificate III in Commercial Cookery

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Course Information
Course Name Certificate III in Commercial Cookery (SIT30816)
ATMC Code N/A
Duration (Part Time) N/A
Duration (Full Time) 52 Weeks
2017 Course Fees 11,000
Intake Dates TBC
University ATMC VET Programs
Campus Melbourne
Faculty Commercial Cookery and Hospitality

Program Outline

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.

Career Opportunities

Possible job title includes:

Cook

Entry Requirements

  • Successful completion of Year 11 in Australia or equivalent in student’s country of origin
  • 18 years of age or above
  • Minimum English level of IELTS 5.5 or equivalent.

Students need to wear uniforms and use knives kits during practical sessions. Uniform and Knives Fees apply.

Pathways

After completing SIT30816 Certificate III in Commercial Cookery, students may continue their studies by enrolling in SIT40516 Certificate IV in Commercial Cookery.

Mode of Study and Assessment Methods

Mode of study includes classroom based training sessions based on theory classes and practical sessions involving small groups and individual activities in a simulated work environment (including commercial kitchen) and work placement. Assessment methods include written test, observation, logbook and project.

Recognition of Prior Learning (RPL) and Credit Transfer

A learner may be able to apply for RPL if they have gained competency from work, other programs, courses, life experience or training provided at work that is relevant to the course. The College recognises the AQF qualifications and statements of attainment issued by other registered training organisations. 

Course Contents/ Units of Competency

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 UNITS

SITHCCC015    Produce and serve food for buffets*

SITHCCC003    Prepare and present sandwiches*

SITXINV003      Purchase goods

HLTAID003       Provide first aid

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety