Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Course Overview

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Possible job titles include

  • qualified cook/chef
  • head chef
  • kitchen attendant
  • catering team assistant

Pathways to further study

  • SIT31016 Certificate III in Patisserie
  • SIT40516 Certificate IV in Commercial Cookery
  • SIT40416 Certificate IV in Hospitality
  • SIT50416 Diploma of Hospitality Management

Delivery mode

Workplace (Apprenticeship)

Course duration

24-36 months

Units

NameCodeType
Participate in environmentally sustainable work practicesBSBSUS201Core
Work effectively with othersBSBWOR203Core
Use food preparation equipmentSITHCCC001Core
Prepare dishes using basic methods of cookerySITHCCC005Core
Prepare appetisers and saladsSITHCCC006Core
Prepare stocks, sauces, and soupsSITHCCC007Core
Prepare vegetable, fruit, egg, and farinaceous dishesSITHCCC008Core
Prepare poultry dishesSITHCCC012Core
Prepare seafood dishesSITHCCC013Core
Prepare meat dishesSITHCCC014Core
Prepare food to meet special dietary requirementsSITHCCC018Core
Produce cakes, pastries, and breadsSITHCCC019Core
Work effectively as a cookSITHCCC020Core
Clean kitchen premises and equipmentSITHKOP001Core
Plan and cost basic menusSITHKOP002Core
Produce dessertsSITHPAT006Core
Use hygienic practices for food safetySITXFSA001Core
Participate in safe food handling practicesSITXFSA002Core
Coach others in job skillsSITXHRM001Core
Maintain the quality of perishable itemsSITXINV002Core
Participate in safe work practicesSITXWHS001Core
Design and produce business documentsBSBITU306Elective
Comply with infection prevention and control policies and proceduresHLTINFCOV001Elective
Prepare and serve espresso coffeeSITHFAB005Elective
Plan and monitor espresso coffee serviceSITHFAB019Elective

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT30816 Certificate III in Commercial Cookery

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

  • Learners must be 16 years of age and over at the time of course commencement
  • Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship
  • Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
  • Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
  • Apprenticeship and traineeship learners must be currently employed under a training contract and referred by their employer.
  • No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.
  • Learners must be fully vaccinated against COVID-19 to attend onsite learning (Department of Education and Training, Victoria).

Technology requirements

  • Regular access to a computer, tablet, or smartphone that has reliable internet access.
  • An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

Tuition Fees (GST Exempt)Cost
Full Fee$13,000
Government Funded*$0
Concession$0

For full details of our fee structure, please see our Fee Schedule.

*This training is delivered with Victorian and Commonwealth Government funding.

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