SIT30821 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.
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
Pathways from the qualification
Employment Pathways from the qualification
To attain the SIT30821 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 Core units and 4 elective units.
Each student is required to work in an operational commercial kitchen of an industry workplace as per allocated hours. *Please refer to training and assessment strategy.
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.
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.
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.