SIT30821 Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
:SIT30821 | CRICOS Code 111539H
: 52 Weeks (Incl Holidays)
STUDY TO ACHIEVE BEST LEADERSHIP
This qualification reflects the role of 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. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
SIT30821 Certificate III in Commercial Cookery learners are international students who are:
• Seeking to pursue or further a career in commercial cookery
• Seeking to enter a new industry sector
• Seeking a pathway to higher level qualifications.
Characteristics of the target group are as follows:
International students from various countries who are seeking to develop their skills and knowledge in commercial cookery to further their career prospects or study pathways.
Typically, these students will not have any work experience and are between 18 – 35 years.
Students may be onshore students currently based in Australia or offshore students applying from overseas. Most students speak English as a second language and must satisfy English language proficiency in order to successfully enrol into the course.
Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
The course is delivered face-to-face in classrooms, and through structured self-study. It incorporates a simulated workplace environment and access to fully equipped training facility at our campus. Practical components of the course are delivered face-to-face in an allocated classroom or at our designated kitchen. A work placement is also required.
Australian Institute of Digital Technology has the following entry requirements:
International students must:
• Be at least 18 years of age.
• Participate in a course entry interview to determine suitability for the course and student needs.
• Minimum IELTS overall band of 5.5 (Academic Module) with no individual band below 5.0; or TOEFL iBT (internet-based) minimum score of 65 with no band less than 15; or Pearson (PTE) 42 (no communicative skills less than 36); or any other equivalent assessment of English language proficiency.
• Test results must be no more than 2 years old.
• English language competence can also be demonstrated through documented evidence of any of the following:
• Educated for 5 years in an English-speaking country; or
• Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
• Successful completion of an English Placement Test
• For levels 1 and 2 Students only, successful completion of AIDT Language and Numeracy Test conducted on AIDT (for onshore international students ONLY.)
• International students applying for a Certificate III level course will need to provide evidence of satisfactory completion of Australian Year 10 (or equivalent) or certificate II or higher.
|SITHCCC023*||Use food preparation equipment||Core|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Core|
|SITHCCC028*||Prepare appetisers and salads||Core|
|SITHCCC029*||Prepare stocks, sauces and soups||Core|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Core|
|SITHCCC031*||Prepare vegetarian and vegan dishes||Core|
|SITHCCC035*||Prepare poultry dishes||Core|
|SITHCCC036*||Prepare meat dishes||Core|
|SITHCCC037*||Prepare seafood dishes||Core|
|SITHCCC041*||Produce cakes, pastries and breads||Core|
|SITHCCC042*||Prepare food to meet special dietary requirements||Core|
|SITHCCC043*||Work effectively as a cook||Core|
|SITHKOP009*||Clean kitchen premises and equipment||Core|
|SITHKOP010||Plan and cost recipes||Core|
|SITXFSA005||Use hygienic practices for food safety||Core|
|SITXFSA006||Participate in safe food handling practices||Core|
|SITXHRM007||Coach others in job skills||Core|
|SITXINV006*||Receive, store and maintain stock||Core|
|SITXWHS005||Participate in safe work practices||Core|
|SITHCCC025||Prepare and present sandwiches||Elective|
|SITHCCC038||Produce and serve food for buffets||Elective|
|SITHCCC040||Prepare and serve cheese||Elective|
|SITXCOM007||Show social and cultural sensitivity||Elective|
Course Fee Offshore: $12,000 AUD
Course Fee Onshore: $10,000 AUD
Resource Fee: $1500 AUD
Enrolment Fee: $250 AUD
We Help Our Students To Achieve Professional Leadership.
why learn from us?
flexible learning opportunites
It is easy to complete the course from home or whatever location helps you to find your focus, meaning no time wasted commuting anywhere or cramming yourself into an overcrowded classroom. s mus.
Structured Course materials
We strongly believe that students will benefit from the limitless. Once you purchase a course, you'll have access for life.
It will give you access to a mixture of learning formats, Including immersive video tutorials and comprehensive text-based guides to suit your ideal education style.
Get quick and affordable tutoring help from our team of professionals. Our Expert tutors will be available via email and phone 6 days a week for any questions you might have.