This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems

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

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

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Fees

Tuition Fee – $14000

Non – Tuition Fee comes to $1600 and the details are given below:

Application Fee – $350

Material Fee – $1250

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 SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification

After achieving SIT30816 Certificate III in Commercial Cookery students may choose to progress to SIT40516 Certificate IV in Commercial Cookery or other hospitality qualifications. Some units studied in the SIT30816 Certificate III in Commercial Cookery will go towards the SIT40516 Certificate IV in Commercial Cookery

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 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