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
^ will be also assessed including during work placement
Course Duration, Delivery and Assessment
52 weeks - Full Time Study (20 hours per week) including holiday
The modes of study include:
• Classroom based training
• Practical training in a commercial training kitchen
• Work placement
Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 200 hours of compulsory work placement.
Delivery Location
• Level 2, 310 King Street, Melbourne Victoria 3000
Entry Requirements
Age Requirements
All applicants must be 18 years or older at the commencement of their course
English Language Requirements
All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent
Academic Requirements
To gain entry into Certificate III, IV, Diploma and Advanced Diploma courses, participants must have successfully completed Year 12, or secondary studies in the applicants 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.
- CRICOS: 109857A
- Duration 52 Weeks
- Cost $14,110
- AQF Yes
- Level Certificate III