Windsor College | SIT30821 Certificate III in Commercial Cookery

Course Information

This qualification reflects the role of commercial 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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Training Product Status: Current

Product Release Date: 10 June 2022

Qualification

The course requires a student to complete 25 units to gain the nationally recognised; SIT30821 Certificate III in Commercial Cookery

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 *
- SITHCCC026 Package prepared foodstuffs *
- SITHCCC040 Prepare and serve cheese *
- SITHCCC039* Produce pates and terrines **
- SITXINV007 Purchase goods

Prerequisite Units:

* SITXFSA005 Use hygienic practices for food safety

** SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety

^ will also be assessed including during work placement

Course Duration, Delivery and Assessment

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

Training and assessment is conducted in the classroom, training kitchen as well as work placement. Assessment methods include written work, logbook /third-party report, research and observations. The college will organise 200 hours of compulsory work placement.

Delivery Location

• - Level 2, 310 King Street, Melbourne Victoria 3000

• - Training Kitchen: 318 King Street, Melbourne VIC

Entry Requirements

- Over 18 years of age at the commencement of the course.
- A minimum English language proficiency of IELTS 6.0 or equivalent
- Must have successfully completed Year 12, or secondary studies in the applicant’s home country which are equivalent to an Australian Year 12 qualification

Pathways to the qualification

The preferred pathways for candidates considering this qualification includes holding a SIT20416 Certificate II in Kitchen Operations or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification.

Pathways from the qualification

After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to undertake studies SIT40521 Certificate IV in Commercial Cookery.