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 for the unit SITHCCC043 Work effectively as a cook – for a total of 192 hours.

Qualification Code
SIT30821
CRICOS Code
112985M
Qualification Name
Certificate III in Commercial Cookery
Duration
52 Weeks (Including 45 weeks of delivery and 7 weeks of break periods)
Students will also need to complete work placement as part of their course. This will be in Term 5 with 192 hours to be completed during the course.
Delivery Site
Tenancy 1, Level 7
440 Elizabeth Street, Melbourne VIC 3000

Kitchen: 172 Victoria Street, Richmond, VIC 3121
Delivery Mode
Face to face in the classroom.
Practical face to face training will be provided in a commercial training kitchen.
Self-Study
Work placement.
Course Cost
AUD 12,250.00

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.

Section image Section image Circle shapes

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:

  • list check icon

    English Language Requirements

    Minimum IELTS score of 6.0 or PTE score of 51.6 or Certificate IV in EAL or equivalent*.

    *For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (www.winslow.edu.au).

  • list check icon

    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);

  • list check icon

    Age Requirement

    Students must be a minimum age of 18 years or above at the time of course commencement.

  • list check icon

    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.

  • list check icon

    Language Literacy and Numeracy (LLN)

    All students will be required to complete an LLN assessment prior to the commencement of the course. Winslow College uses the LLN robot platform for the assessment.

    All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

  • list check icon

    Course Specific Requirement

    • Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Winslow College.
    • Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

  • list check icon

    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

20 core units and
5 elective units

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 effectively as a cook

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

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.

Testimonials lories ipsum text goes here

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam

Learn More Button arrow