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 environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.
Activities include: group discussions, case studies/scenarios, role plays, computer-based activities, research, presentations, project/activities and demonstrated application of skills
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)
(Includes kitchen tools, uniforms, textbooks, other materials, and consumables.)
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 SIT40521 Certificate IV in Kitchen Management with limited or no vocational experience and without a lower level qualification. This program has units of competency which form part of the SIT30821 Certificate III in Commercial Cookery. Students who have completed SIT30821 Certificate III in Commercial Cookery or any other suitable qualification will be eligible to apply for credit transfer which may reduce the course duration and fees
Students may choose to progress to higher qualifications after completing this qualification. Upon successful completion of this course, students may move to SIT50422 Diploma of Hospitality Management which will provide you with the skills to work as a Manager in any hospitality
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 33 units in this qualification out of which 27 are core units and 6 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
This course is delivered in 2 stages as listed below.
Stage 1 is for 55 weeks and Stage 2 is between 26 and 30 weeks
This course includes practical units and industry placement (work-based training) components of 360 hours to be completed in the hospitality workplace kitchen. Out of 360 hours of Industry placement, students will need to complete 48 service periods in a commercial kitchen to complete the unit SITHCCC043 Work Effectively as a Cook.
Please note that there would be a break between courses to cater for the next available intake date
Unit Code | Unit Name | Core/Elective |
---|---|---|
SITHKOP015* | Design and cost menus | Core |
SITXFSA008* | Develop and implement a food safety program | Core |
SITHKOP012* | Develop recipes for special dietary requirements | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Core |
SITXHRM009 | Lead and manage people | Core |
SITXCOM010 | Manage conflict | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXMGT004 | Monitor work operations | Core |
SITHCCC026* | Package prepared foodstuffs | Elective |
SITXFSA006 | Participate in safe food handling practices | Core |
SITHKOP010 | Plan and cost recipes | Core |
SITHKOP011* | Plan and implement service of buffets | Elective |
SITHKOP013* | Plan cooking operations | Core |
SITHFAB025* | Prepare and serve espresso coffee | 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 |
SITHFAB021 | Provide responsible service of alcohol | Elective |
SITXINV006* | Receive, store and maintain stock | Core |
SITXHRM008 | Roster staff | Core |
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 |
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