SIT30821 – Certificate III In Commercial Cookery (Chef Apprenticeship)

Overview

The Certificate III in commercial Cookery provides an apprenticeship pathway for you to become a qualified chef, with up-to-date industry knowledge and practices. You will work with a mentor at your workplace and a mentor from Salford college.

An apprenticeship is for a nominal period of 4 years. As an apprentice, you and an employer have a formal agreement called a training contract and generally your off-job training will be completed in 3 years.

This training is offered through a rolling intake and therefore students can commence at any time.

This course reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen and will 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, apprentices will work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Learn more about the benefits and incentives of employing an apprentice here.

Description

Eligibility Requirements

You may be eligible for a government subsidised training place if you either live or work in South Australia, and you are:

an Australian or New Zealand citizen, or
a permanent Australian resident, or
the holder of a an eligible visa

You also need to be one of the following:

aged 16 years or over and not enrolled at school, or
aged 16 years or over, enrolled in school and undertaking training through the Training Guarantee for SACE Students (TGSS), or
undertaking training through a training contract as an apprentice or trainee in identified courses.
Student should meet the minimum LLN requirement of the course
Visit  www.skills.sa.gov.au for eligibility criteria or  click here.

To Enquire about the Course, Please fill the form below

Fee Structure

This course is subsidised through the Government of South Australia’s Subsidised training indicative https://www.skills.sa.gov.au/subsidised-eligibility. The eligibility check is an indication only and does not confirm the eligibility status. Eligibility verification will take place during the enrolment

If eligible for subsidised training, a gap fee is payable annually for each year of training, payable by the Employer of the Apprenticeship. Student co-contribution fees are charged minimum at the rate of $0.25 per nominal hour for each unit of competency/module to be calculated at the commencement of the unit of competency/module.

If agreed between the employer and the apprentice/trainee, student contribution fees can be paid by the employer.

Job Trainer

Job Trainer provides school leavers, young people, and job seekers access to the training they need to get a job or develop new skills in responding to growing demand and creating pathways to future careers.

Students will pay Job Trainer rates if they meet eligibility criteria.

Job Trainer Eligibility

To access low-fee training through Job Trainer, student need to meet following eligibility requirements:

Not currently employed, or
Aged between 17 and 24 years and not enrolled in school, or
Hold a Health Care, Pensioner or Veteran Affairs concession card

For full details, please visit (https://providers.skills.sa.gov.au/deliver/jobtrainer)

Funding is available for Local Students ONLY under the skilling SA Program:

Standard Gap Fee $4351

Job Trainer Concession Fee $2389

Fee for Service $12500

The student tuition fees published are subject to change given individual circumstances at enrolment.

In some cases though, students may be eligible for a partial or full exemption. School based apprentices and trainees are not required to pay a student contribution fee while they are still at school but may be required to pay fees once the training contract has been converted to full-time or part-time post school.

Employer would pay the gap fees for the course.

(The gap fee is non-refundable should a student decide to withdraw or not complete the qualification)

Possible Career Outcomes

Qualified cook/chef
Head chef
Kitchen attendant
Catering team assistant

Course Outline

There are 25 units in this qualification out of which 21 are core units and 4 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace

Unit Code	Unit Name	Core/Elective	Hours
BSBSUS201	Participate in environmentally sustainable work practices	Core	20
BSBWOR203	Work effectively with others	Core	15
SITXWHS001	Participate in safe work practices	Core	12
SITHKOP001	Clean kitchen premises and equipment	Core	13
SITHCCC003	Prepare and present sandwiches	Elective	10
SITHCCC017	Handle and serve cheese	Elective	5
SITXINV001	Receive and store stock	Elective	10
SITHFAB002	Provide responsible service of alcohol	Elective	10
SITHCCC001	Use food preparation equipment	Core	25
SITHCCC005	Prepare dishes using basic methods of cookery	Core	45
SITHCCC006	Prepare appetisers and salads	Core	25
SITHCCC007	Prepare stocks, sauces and soups	Core	35
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Core	45
SITHCCC012	Prepare poultry dishes	Core	25
SITHCCC013	Prepare seafood dishes	Core	30
SITHCCC014	Prepare meat dishes	Core	50
SITHCCC018	Prepare food to meet special dietary requirements	Core	75
SITHCCC019	Produce cakes, pastries and breads	Core	40
SITHCCC020	Work effectively as a cook	Core	80
SITHKOP002	Plan and cost basic menus	Core	30
SITHPAT006	Produce desserts	Core	100
SITXFSA001	Use hygienic practices for food safety	Core	15
SITXFSA002	Participate in safe food handling practices	Core	40
SITXHRM001	Coach others in job skills	Core	20
SITXINV002	Maintain the quality of perishable items	Core	10

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