We are closely monitoring advice from the Australian Government on the spread of Coronavirus Covid-19. For the latest updates & resources, visit - https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert
Stephanie Verrall from Paralowie R-12 school completed her Certificate III in Commercial Cookery at Salford was awarded SA's 2020 School-based Apprentice of the Year. Do you want to be like Stephanie?
Salford College offers Vocational Education & Training in School Programs (VETiS) which are held and taught directly on the school sites in addition to the College campus.
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
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
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)
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
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
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
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 |
We are closely monitoring advice from the Australian Government on the spread of Coronavirus Covid-19. For the latest updates & resources, visit - https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert