SIT30816 Certificate III in Commercial Cookery

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Qualification Code SIT30816
CRICOS Code 104553B
Qualification Name Certificate III in Commercial Cookery
Duration 78 weeks full-time
Course Cost $18,500
Delivery Site City Campus – Level 11, 190 Queen Street, Melbourne, 3000
Delivery Mode Face to face classroom delivery

Who can enrol

Target group for this program will be International students over the age of 18 who wish to enter the hospitality industry as a cook

Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification or higher
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
All applicants must achieve the below ACSF level for each a ACSF skills.
Learning 4
Reading 4
Writing 4
Numeracy 3
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
In the absence of formal English qualifications NTCA may proffer English Placement Test

Pathways from the qualification

After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.

Employment Pathways from the qualification

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
Possible job title includes – cook

Course Structure

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 Core units and 4 elective units.

Core Units
Unit Code Unit Description
SITXWHS001 Participate in safe work practices
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
Elective Units
Unit Code Unit Description
SITHIND002 Source and use information on the hospitality industry
SITHKOP005 Coordinate cooking operations
SITXCOM002 Show social and cultural sensitivity
SITXINV001 Receive and store stock

Placement Requirements

Each student is required to work in an operational commercial kitchen of an industry workplace for up to 240 hours.

Assessments

Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:

  • Written Quiz (A)
  • Written Question (B)
  • Assignment (C)
  • Project (D)
  • Case Study (E)
  • Observation / Demonstration (F)
  • Logbook – Service Log, Supervisor Report & Assessor Observation (G)

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.

Testimonial

Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.

– Ravinder,

The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.

– Baijun YANG,