• Tuition fee A$14,000
• Enrolment fee A$200
• Material Fee A$950

• 52 weeks
• Full-Time
• Study (20 hours per week) including holiday

Training and assessment are conducted in the classroom, training kitchen, and during work placement.

Assessment methods include written work, project,  logbook /third party report and observations. The college will organise 192 hours of compulsory work placement.

• Minimum 18 years of age
• Successful completion of year 11 or equivalent
• English level of at least IELTS 6.0 or equivalent
• Successful completion of the college's LLN (Language, Literacy and Numeracy) test and digital literacy assessment

Must have:

• Access to a computer (with Adobe Reader, Microsoft Word and a web browser)
• Access to the Internet
• Access to a video and audio recording device
• Computer skills including an understanding of how to access an online video conferencing software, how to use Microsoft Word and Adobe Reader, and be able to download, scan and upload documents, and how to access online materials

Note: If you need any help regarding access to a computer and meeting the computer skill requirements, the college can provide support for you.

Applicants with no formal qualifications and who are commencing within or have experience within a relevant industry may also be considered for entry into the Course.

• Cook

After completing this qualification, individuals may undertake the SIT40521 Certificate IV in Kitchen Management.

Level 1 377 Lonsdale Street, Melbourne, Victoria - 3000 Australia

AIDT recognises AQF and VET qualifications, as well as Statements of Attainment issued by other RTOs. Students may apply for course credit, which will be assessed and recorded by AIDT. Approved credits may reduce the course duration.

Recognition of Prior Learning (RPL) acknowledges a student’s previous formal or informal learning, work, and life experience relevant to the course outcomes. Students who believe they already hold certain competencies may apply for RPL by submitting an application with supporting evidence that aligns with each Unit of Competency. For more information, contact AIDT.

Students must achieve competency in all 25 units listed below to successfully complete SIT30821 Certificate III in Commercial Cookery qualification.

Core 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

Elective Units

• • SITHCCC025* Prepare and present sandwiches
  • SITHCCC039* Produce pates and terrines
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC026* Package prepared foodstuffs
  • SITXINV007 Purchase goods

Note: Units marked with an asterisk (*) have prerequisites