Hospitality
SIT30821Certificate 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.
Work Placement
Work placement component has been implemented in this strategy to ensure work-based training of 48
service periods (192 hours) for SITHCCC043 Work effectively as a cook. This work placement starts in Term 4
after the training and delivery for all other units of competencies is finished and is aimed at giving students
a varied experience in a real-life situation, under normal commercial pressures. In this live environment, they
will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g.,
Lunch times at a restaurant in the city.
An induction for work placement for students would be conducted before the commencement of work
placement. Students will complete 8 hours of classroom & kitchen training and attend 4 hrs of kitchen
assessment (Assessment Task – Project) completing the 1st service period of the 48 service periods they are
required to complete. As this unit requires the students to complete 48 service periods this assessment task
will count as Service Period 1 in their WBT Student Logbook that is a part of Assessment Task 2. They will
then complete the rest of the 47 service periods in the workplace and record these in the WBT Student
Logbook endorsed by the supervisor at the workplace.
Level 9, T1, 620 Bourke Street, Melbourne, VIC 3000
Practical face to face training will be provided in a commercial training kitchen.
Self-Study
Work placement.
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Who can enroll
Target group for this program will be international applicants over the age of 18 who wish to enter the hospitality industry as a commercial cook.
Entry Requirements
There are no formal prerequisites required for entry in the Certificate III of Commercial Cookery.
However, students entering this course at Winslow College must meet the following entry requirements:
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English Language Requirements
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Academic Requirement
Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);
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Age Requirement
Students must be a minimum age of 18 years or above at the time of course commencement.
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Pre-Training Review
All learners will undertake an initial skills assessment to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course and relevant experience. Determination of course suitability and additional support (if any) will be made by a qualified assessor. Winslow college maintains a Trainers & Assessors to student ration of 1:20 per
class. -
Language, Literacy, Numeracy, and Digital (LLND) Skills Requirement:
All students enrolling in a VET course at Winslow College are required to undertake a Language, Literacy, Numeracy (LLN) and Digital Literacy test to identify their capabilities prior to signing the Letter of Offer (LOO). The outcome enables the trainers and Student Support Staff to identify the learning and digital needs and make provisions for additional academic support where required.
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Course Specific Requirement
- The full set of chef’s uniforms, featuring the Winslow College logo, are supplied by Winslow College and must be purchased directly from the Institute. Measurements will be taken during Orientation.
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.
- Due to the physical and practical nature of these courses, students must be physically able to perform assessment tasks in a kitchen and/or simulated environment. Therefore, students enrolling in these course(s) are required to undertake a Pre-Course Physical Examination during Orientation. This assessment assists trainers and Student Support Staff in identifying any physical requirements and in providing appropriate support to ensure safe and successful participation in the course.
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Hardware/Software requirements
For students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with Windows operating system and office application like Microsoft word at their own cost.
Where needed, Winslow College will provide access to computers/laptops, through an MoU setup with an external IT company.
Pathways from the qualification
Further Study Pathway
Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.
Employment Outcomes
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Course Structure
Core Units
Unit Code
Unit Description
SITHCCC023
Use food preparation equipment
SITHCCC027
Prepare dishes using basic methods of cookery
SITXFSA005
Use hygienic practices for food safety
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous 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 Based Training (WBT) - Work effectively as a cook
188 hours + 4 hours (1st service period completed in the RTO training kitchen) + 8 hours for classroom & kitchen training.
SITHKOP009
Clean kitchen premises and equipment
SITHKOP010
Plan and cost recipes
SITHPAT016
Produce desserts
SITHCCC028
Prepare appetisers and salads
SITXFSA006
Participate in safe food handling practices
SITXHRM007
Coach others in job skills
SITXINV006
Receive, store and maintain stock
SITHCCC031
Prepare vegetarian and vegan dishes
SITXWHS005
Participate in safe work practices
Elective Units
Unit Code
Unit Description
SITHCCC026
Package prepared foodstuffs
SITHCCC025
Prepare and present sandwiches (Pre-requisite SITXFSA005)
BSBSUS211
Participate in sustainable work practices
SITHCCC038
Produce and serve food for buffets
SITXCOM007
Show social and cultural sensitivity
SITXWHS006
Identify hazards, assess and control safety risks
SITHCCC040
Prepare and serve cheese
Note: The elective units may change at college’s discretion, if necessary.
Assessments
A number of units in SIT30821 Certificate III in Commercial Cookery course require assessments to be conducted in the simulated commercial kitchen facility where the students prepare and present dishes, use a number of equipment and clean the area following the safe food handling guidelines & other safety practices. The assessors observe the students, and the students record their learnings in the student logbook for each unit. Considering the knowledge assessment (Classroom) requirements as well as the performance assessment (Kitchen) requirements detailed in Appendix B a total of 376 hours have been allocated as assessment hours.
Course Credit (CT / RPL)
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications. The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience. Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
Placement Requirements
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