BE REWARDED

SIT30821 Certificate III
in Commercial Cookery

BE REWARDED

SIT30821 Certificate III
in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery

Always wanted to cook commercially? Graduates will be qualified to perform the duties of a cook. After completing Certificate III in Commercial Cookery, with its practical foundation, why not choose to advance with our learning pathway to the Advanced Diploma of Hospitality.

Course Information

COURSE DETAILS

- Course Name: SIT30821 - Certificate III in Commercial Cookery
- CRICOS Code: 111007C
- Volume of Learning: 720 hours of supervised instructions including online tasks/activities
                                          396 hours of work placement
                                          10 hours a week of individual studies as an average
- Delivery Mode: Face to Face (include 32.5% online component) Online /Distance 
- Course Duration: 78 weeks total duration
                                   36 weeks of tuition delivery
                                   18 weeks (396 Hours) work placement

- Tuition: $ 21,000 
- Material Fees including Kitchen Ingredient, Learning Resources, Tool Kit, and Uniform: $1500
- Students will need to purchase at own cost uniform and kitchen kit from SSBT-designated hospitality shop partners
- Non-Refundable Enrolment Fee: $250.00

COURSE STRUCTURE

Based on information available from www.training.gov.au the following packaging rules apply for

    Number of units 25
    Core units 20
    Electives 05
PRE-REQUISITES
Pre-requisites*
SITHKOP009* Clean kitchen premises and equipment
SITHCCC025* Prepare and present sandwiches
SITHCCC023* Use food preparation equipment
SITXINV006* Receive, store and maintain stock
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC041* Produce cakes, pastries and breads
SITHPAT016* Produce desserts
SITHCCC040* Prepare and serve cheese
SITXFSA005 Use hygienic practices
for food safety
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
SITHCCC039* Produce pates and terrines
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITXFSA005 Use hygienic practices
for food safety
SITHCCC027* Prepare dishes using
basic methods of cookery

 

COURSE CREDIT

Students wishing to apply for course credit must refer to Skills Recognition Policy.

 

COURSE OUTCOMES

On successful completion of the course, students will receive SIT30821 Certificate III in Commercial Cookery.

The outcome of this course is to guide students to become competent in, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food.
This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas.

Employment Pathways

Employment pathways are available to students who complete this qualification:

To work as a Commercial Cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

 

COURSE CONTENT

Students are required to complete all of the following units:

Unit Code Unit Title Core/Elective
SITXCOM006 Source and present information E
SITXCCS014 Provide service to customers E
SITXHRM007 Coach others in job skills C
SITHKOP010 Plan and cost recipes C
SITXWHS005 Participate in safe work practices C
SITXFSA006 Participate in safe food handling practices C
SITXFSA005 Use hygienic practices for food safety C
SITHCCC025* Prepare and present sandwiches E
SITHCCC027* Prepare dishes using basic methods of cookery C
SITHCCC039* Produce pates and terrines E
SITHCCC040* Prepare and serve cheese E
SITXINV006* Receive, store and maintain stock C
SITHKOP009* Clean kitchen premises and equipment C
SITHCCC023* Use food preparation equipment C
SITHCCC042* Prepare food to meet special dietary requirements C
SITHCCC028* Prepare appetisers and salads C
SITHCCC029* Prepare stocks, sauces and soups C
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes C
SITHCCC031* Prepare vegetarian and vegan dishes C
SITHCCC035* Prepare poultry dishes C
SITHCCC036* Prepare meat dishes C
SITHCCC037* Prepare seafood dishes C
SITHCCC041* Produce cakes, pastries and breads C
SITHPAT016* Produce desserts C
SITHCCC043* Work effectively as a cook C
TRAINING ARRANGEMENTS

 

Theory & Commercial Kitchen Delivery Address
445
Upper Edward Street,
Brisbane City, QLD 4000

 

CLASSES / WORKPLACE VISITS / ONLINE COMPONENTS

Class room delivery

Online via Learning Management System

Industry work placement

 

ADDITIONAL SUPPORT

The following learning support will be available to learners:

- Access to well qualified and experienced trainers from multicultural backgrounds.
- Additional support for students with language barriers from the ELICOS arm of SSBT. The following processes will be applied for students considered to be ”at risk”:

Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –https://ssbt.edu.au/policies-and-procedures/

 

ASSESSMENT ARRANGEMENTS

Evidence gathering technique used for this course:

               •   Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.

 

PLACEMENT REQUIREMENTS

All students enrolled in this course must undertake 396 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

 

EDUCATION PATHWAYS

The further study pathways available to learners who undertake this qualification include:

                    • After achieving SIT30821 – Certificate III in Commercial Cookery, individuals could progress to SIT40521 Certificate IV in Kitchen Management, which is available at SSBT

 

ENTRY REQUIREMENTS

All students entering this course must have completed Year 10 or equivalent qualification.

Overseas students must demonstrate English language proficiency of IELTS 5.5 or equivalent.

Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.

Student must possess & bring their own laptop/notebook to class fully charged.

Overseas students can only enroll face to face 20 hours per week.

Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.

 

PROVIDER / CONTACT / DELIVERY LOCATIONS

Provider: SYDNEY SCHOOL OF BUSINESS AND TECHNOLOGY PTY LTD

CRICOS Provider Code: 02140E | ABN: 32094385618 | RTO No: 90438

Tel: 1800 31 81 81 | Email: info@ssbt.edu.au

Course Offered at: BRISBANE

 

GET A FREE COURSE GUIDE

Enter your details to receive your free Hospitality courses information pack, and a consultation with an enrolment advisor.