SIT30821 Certificate III in Commercial Cookery (CRICOS COURSE Code: 109874M)
General: This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Entry Requirement – While there are no entry requirements defined in the training package, the VCEA requires the following criteria to be met:
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 11 qualification IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the VCEA LLN test Pathways into the qualification This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
- Vocational or Educational outcomes: Students can go into a range of employment or further study options, including studies at higher education level.
Job Roles may include: Cook
Job Outlook: Please refer to the Australian Government Job Outlook site for job prospects for each of the occupations listed above.
Training and Assessment Method- Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Delivery Method: Face to Face Classroom delivery and practical sessions. Student are required to do 200 hours work based Training.
Delivery Location: Level 3, suite 2 & 3, 190 Queen Street, Melbourne, VIC 3000
VCEA Kitchen: 11-17 Jeffcott Street West Melbourne VIC 3003
Course Structure
To attain the SIT30821 Certificate III in Commercial Cookery, 25 units must be completed:
20 core units
5 elective units
Units:
| Unit Code | Unit Title |
| SITXWHS005 | Participate in Safe Work Practices |
| SITXFSA005 | Use Hygienic Practices for Food Safety |
| SITHCCC039 | Produce Pates and Terrines |
| SITHCCC038 | Produce and Serve Food For Buffets |
| SITHCCC023 | Use Food Preparation Equipment |
| SITHCCC042 | Prepare Food to Meet Special Dietary Requirements |
| SITXFSA006 | Participate in Safe Food Handling Practices |
| SITHCCC027 | Prepare Dishes Using Basic Methods of Cookery |
| SITHCCC028 | Prepare Appetizers and Salads |
| SITXCOM007 | Show Social and Cultural Sensitivity |
| SITXINV006 | Receive, Store and Maintain Stock |
| SITHCCC029 | Prepare Stocks, Sauces and Soups |
| SITHCCC030 | Prepare Vegetable, Fruit, Egg and Farinaceous Dishes |
| SITHKOP009 | Clean Kitchen Premises and Equipment |
| SITHCCC035 | Prepare Poultry Dishes |
| SITHCCC037 | Prepare Seafood Dishes |
| SITHCCC036 | Prepare Meat Dishes |
| SITHCCC041 | Produce Cakes, Pastries and Breads |
| SITHPAT016 | Produce Desserts |
| SITHCCC031 | Prepare Vegetarian and Vegan Dishes |
| SITHCCC040 | Prepare and Serve Cheese |
| SITXHRM007 | Coach Others in Job Skills |
| SITHKOP010 | Plan and Cost Recipes |
| SITXCCS014 | Provide Service to Customers |
| SITHCCC043 | Work Effectively as a Cook |
Course Duration: 60 weeks full time including holidays and orientation
Enrollment fee: $450(non-refundable)
Materials fee: $1900
Chef Uniform and Knife kit Charges: $400
Tuition fee: $14,900