55 weeks over 4 terms
SIT30821 – Certificate III In Commercial Cookery
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Overview
This qualification reflects the role of Commercial Cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification provides a pathway to work as a Commercial Cook in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops
Duration
55 weeks over 4 terms including breaks and holidays. This program is delivered over 2.5 days per week.
Study Mode and Assessment Methods
This course is delivered in a classroom and kitchen environment. Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research
Student will be required to complete compulsory industry placement of 48 service periods over 9 weeks (equates to approximately 180 hours) at Salford College authorised venues as part of this qualification
Entry Requirements
Click here to know more about the entry requirements
Fees
Tuition Fee – $14000
Non – Tuition Fee comes to $1600 and the details are given below:
Application Fee – $350
Material Fee – $1250
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $15600
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Note :
1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
Pathways
Students may enter the SIT30821 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification
After achieving SIT30821 Certificate III in Commercial Cookery students may choose to progress to SIT40521 Certificate IV in Kitchen Management or other hospitality qualifications.
Some units studied in the SIT30821 Certificate III in Commercial Cookery will go towards the SIT40521 Certificate IV in Kitchen Management
Click here for more information about pathways with Universities
Recognition of Prior Learning/Credit Transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?
Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 25 units in this qualification out of which 20 are core units and 5 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 |
|---|---|---|
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHCCC025* | Prepare and present sandwiches | Elective |
| SITHCCC028* | Prepare appetisers and salads | Core |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC042* | Prepare food to meet special dietary requirements | Core |
| SITHCCC036* | Prepare meat dishes | Core |
| SITHCCC035* | Prepare poultry dishes | Core |
| SITHCCC037* | Prepare seafood dishes | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Core |
| SITHCCC030 ** | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Core |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHCCC041* | Produce cakes, pastries and breads | Core |
| SITHPAT016* | Produce desserts | Core |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC043* | Work effectively as a cook | Core |
| Pre-requisite Unit** | ||
| Unit Code | Unit Title | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITXFSA005 | Use hygienic practices for food safety | |
| Pre-requisite Unit* | ||
| Unit Code | Unit Title | |
| SITXFSA005 | Use hygienic practices for food safety |
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OverviewDurationStudy Mode and Assessment MethodsEntry RequirementsFeesPathwaysRPL/Credit TransferCourse Structure
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