SIT30821 – Certificate III Commercial Cookery
CRICOS COURSE CODE: 109840K
SIT30821 Certificate III in Commercial Cookery reflects the role of commercial cooks who utilize a variety of well-developed cookery skills and a thorough understanding of kitchen operations when preparing foods and menu items. With some independence and limited supervision, they use plans, policies, and procedures to guide their work activities while using discretion and judgement.
They must demonstrate competency in production, service, and handling of food, as well as an understanding of food safety requirements. They also need to be able to work effectively as part of a team as well as independently.
Career Outcomes
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
- Cook
- Commercial Cook
- Cafe Cook
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
Macallan Entry Requirements
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
- Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
NOTE: All applicants from AL3 countries must sit an IELTS test.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
Course Duration
The anticipated time to complete the course is 52 Weeks, comprising of:
- 46 Weeks of Classroom/Workshop based training
- 18 Weeks (approximately 288 hours) of Vocational Placement
- 6 Weeks of academic review/break
*Students will attend vocational placement once they have acquired the necessary skills and knowledge to do so, including any pre-requisite requirements. Exact timing of vocational placement may depend on the availability of vocational placement providers.
**Academic break times are indicative and are subject to change
Delivery And Assessment
- Classroom / face to face
- Kitchen Sessions
- Simulated learning activities
- Vocational / Work Placement
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Pathways
After completing this course, students may work in the industry or take further studies such as
- SIT40521 Certificate IV in Kitchen Management
For other relevant qualifications or explore further study options in the automotive sector please refer to www.training.gov.au
Certificate Issuance
A Certificate is issued where all 25 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and / or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalised.
Qualification Rules & Units of Competency
25 Units in Total
21 core unit + 4 elective units
| Units Code | Units |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC044 | Prepare specialised food items |
| SITXCOM006 | Source and present information |
| BSBSUS211 | Participate in sustainable work practices |
Fees & Charges
Campus
- Adelaide
- Brisbane
- Perth
- Sydney