SIT30821 Certificate III in Commercial Cookery

Overview

SIT30821 Certificate III in Commercial Cookery

This qualification reflects the role of 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.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration

This qualification will be delivered over 52 weeks, including 40 weeks of training and assessment spread over 4 terms of 10 weeks each and 12 weeks of holidays.

Delivery Mode and location

This program is delivered in the classroom at Level 3, 76 Waymouth Street, Adelaide SA 500. Practical face to face training is provided in a commercial training kitchen.

Target Group

Target groups for the SIT30821 Certificate III in Commercial Cookery are international students who are:

Seeking to pursue or further a career in kitchen management
Seeking to enter a new industry sector
Seeking a pathway to higher level qualifications.

Pathways

Potential employment options are in the commercial cookery sector in the roles such as cooks.

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.

Work Placement

Students are required to complete 48 service periods to meet the requirements of the unit SITHCCC043* Work effectively as a cook. Service period hours are 4 hours and therefore students will be required to complete 192 hours during Term 4

Course Fee

Enrolment Fee: $250

Material Fee: $1500

Tuition Fee: $15000

Entry Requirements

Kentford College has the following entry requirements:

International students must:

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.

Course Structure

CODE	TITLE	CORE/ELECTIVE
SITHCCC023*	Use food preparation equipment	Core
SITHCCC027*	Prepare dishes using basic methods of cookery	Core
SITHCCC028*	Prepare appetisers and salads	Core
SITHCCC029*	Prepare stocks, sauces and soups	Core
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	Core
SITHCCC031*	Prepare vegetarian and vegan dishes	Core
SITHCCC035*	Prepare poultry dishes	Core
SITHCCC036*	Prepare meat dishes	Core
SITHCCC037*	Prepare seafood dishes	Core
SITHCCC041*	Produce cakes, pastries and breads	Core
SITHCCC042*	Prepare food to meet special dietary requirements	Core
SITHCCC043*	Work effectively as a cook	Core
SITHKOP009*	Clean kitchen premises and equipment	Core
SITHKOP010	Plan and cost recipes	Core
SITHPAT016*	Produce desserts	Core
SITXFSA005	Use hygienic practices for food safety	Core
SITXFSA006	Participate in safe food handling practices	Core
SITXHRM007	Coach others in job skills	Core
SITXINV006*	Receive, store and maintain stock	Core
SITXWHS005	Participate in safe work practices	Core
SITHCCC026*	Package prepared foodstuffs	Elective Group A
SITHCCC040*	Prepare and serve cheese	Elective Group A
SITHCCC038*	Produce and serve food for buffets	Elective Group A
BSBSUS211	Participate in sustainable work practices	Elective Group C
SITXWHS006	Identify hazards, assess and control safety risks	Elective Group C

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