Duration
The program is delivered over 52 weeks including scheduled holidays.
Description
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Entry Requirements
- Successful completion of Year 11 or the equivalent level of study
- Minimum English level of IELTS 5.5 or equivalent.
- Applicant must be 18 years of age or above
- Successful completion of Determining Suitability Assessment
Pre-requisites
A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.
SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:
- SITHCCC001
Use food preparation equipment
- SITHCCC005
Prepare dishes using basic methods of cookery
- SITHCCC006
Prepare appetisers and salads
- SITHCCC007
Prepare stocks, sauces and soups
- SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012
Prepare poultry dishes
- SITHCCC013
Prepare seafood dishes
- SITHCCC014
Prepare meat dishes
- SITHCCC018
Prepare food to meet special dietary requirements
- SITHCCC019
Produce cakes, pastries and breads
- SITHCCC020
Work effectively as a cook
- SITHKOP001
Clean kitchen premises and equipment
- SITHPAT006
Produce desserts
- SITHASC002
Prepare Asian appetisers and snacks
- SITXINV002
Maintain the quality of perishable items
Pathways
Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.
After successful completion of this course, you could progress to SIT40516 Certificate IV in Commercial Cookery.
Core Units
- BSBSUS201
Participate in environmentally sustainable work practices
- BSBWOR203
Work effectively with others
- SITHCCC001
Use food preparation equipment*
- SITHCCC005
Prepare dishes using basic methods of cookery*
- SITHCCC006
Prepare appetisers and salads*
- SITHCCC007
Prepare stocks, sauces and soups*
- SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes*
- SITHCCC012
Prepare poultry dishes*
- SITHCCC013
Prepare seafood dishes*
- SITHCCC014
Prepare meat dishes*
- SITHCCC018
Prepare food to meet special dietary Requirements*
- SITHCCC019
Produce cakes, pastries and breads*
- SITHCCC020
Work effectively as a cook*
- SITHKOP001
Clean kitchen premises and equipment*
- SITHKOP002
Plan and cost basic menus
- SITHPAT006
Produce desserts*
- SITXFSA001
Use hygienic practices for food safety
- SITXFSA002
Participate in safe food handling practices
- SITXHRM001
Coach others in job skills
- SITXINV002
Maintain the quality of perishable items
- SITXWHS001
Participate in safe work practices
Elective Unit
- SITHASC002
Prepare Asian appetisers and snacks *
- SITXCOM001
Source and present information
- BSBITU306
Design and produce business documents
- SITXINV001
Receive and store stock
Course Delivery, Assessment and Work placement
Classroom Based – The course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, projects and role plays and work placement.
Work Placement – Work placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”
Students are required to undertake 48 food service period that cover breakfast, lunch, dinner and special functions in a commercial kitchen.
RPL / Course Credit
Centurion College offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.
Completion
At the successful completion of the course students will be awarded with the “Testamur” and a “Record of Results” which provides detailed Units of Competency completed in the course.
At the Partial Completion of the course students will be awarded with a “Statement of Attainment” which will detail only the Units of Competency that student has achieved competency from the course.
Fees
$13,000.00
Tuition Fees include Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable) Payment as per study periods* {$2,937.50 x (4) + ($250 Application fee + $1000 Material fee)}