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SIT30816 – Certificate III In Commercial Cookery

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Overview
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 CodeUnit NameCore/ElectiveHours
BSBSUS201Participate in environmentally sustainable work practicesCore20
BSBWOR203Work effectively with othersCore15
SITXWHS001Participate in safe work practicesCore12
SITHKOP001Clean kitchen premises and equipmentCore13
SITHCCC003Prepare and present sandwiches Elective10
SITHCCC017Handle and serve cheese Elective5
SITXINV001Receive and store stockElective10
SITHFAB002 Provide responsible service of alcoholElective10
SITHCCC001Use food preparation equipmentCore25
SITHCCC005Prepare dishes using basic methods of cookeryCore45
SITHCCC006Prepare appetisers and saladsCore25
SITHCCC007Prepare stocks, sauces and soupsCore35
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishesCore45
SITHCCC012Prepare poultry dishesCore25
SITHCCC013Prepare seafood dishesCore30
SITHCCC014Prepare meat dishesCore50
SITHCCC018Prepare food to meet special dietary requirementsCore75
SITHCCC019Produce cakes, pastries and breadsCore40
SITHCCC020Work effectively as a cookCore80
SITHKOP002Plan and cost basic menusCore30
SITHPAT006Produce dessertsCore100
SITXFSA001Use hygienic practices for food safetyCore15
SITXFSA002Participate in safe food handling practicesCore40
SITXHRM001Coach others in job skillsCore20
SITXINV002Maintain the quality of perishable itemsCore10

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