{"id":15743,"date":"2023-09-06T16:41:36","date_gmt":"2023-09-06T06:41:36","guid":{"rendered":"https:\/\/aie.variyo.com\/?post_type=aie-course&p=15743"},"modified":"2025-03-04T12:01:09","modified_gmt":"2025-03-04T01:01:09","slug":"sit30821-certificate-iii-in-commercial-cookery","status":"publish","type":"aie-course","link":"https:\/\/www.aiemel.edu.au\/?aie-course=sit30821-certificate-iii-in-commercial-cookery","title":{"rendered":"SIT30821 – Certificate III in Commercial Cookery"},"content":{"rendered":"\t\t
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Course Description<\/h3>

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.<\/span>\u00a0<\/span><\/p>

Completion of this qualification contributes to recognition as a trade cook.<\/span>\u00a0<\/span><\/p>

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.<\/span>\u00a0<\/span><\/p>

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.<\/span><\/p>

Entry Requirements<\/h3>

While there are no entry requirements defined in the training package, AIE requires that the following criteria be met:<\/p>

  • Applicants must be a minimum of 18 years old at the time of commencement.<\/li>
  • Successful completion of an Australian Equivalent Year 11 qualification or higher is required.<\/li>
  • A minimum IELTS score of 6.0 overall with no band\/sub score under 5.5 or a PTE score of 46, or a Certificate III in EAL or its equivalent, is necessary.<\/li><\/ul>

    In addition,<\/span>\u00a0<\/span><\/p>

    • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.<\/span>\u00a0<\/span><\/li><\/ul>
      • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)<\/span>\u00a0<\/span><\/li><\/ul>

        Note:<\/span>\u202f<\/span>Alternatively, Students may demonstrate the Language, Literacy and Numeracy requirement through the college LLN assessment test.<\/span><\/i>\u00a0<\/span><\/p>

        Course Duration<\/h3>

        The total duration of this course covers 69 complete weeks. During this period, 44 weeks are allocated for full-time studies, 10 weeks are for work-based training, and a maximum of 15 weeks are designated for holidays and breaks. It is expected that the program’s duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and\/or Credit Transfer.<\/p>

        Target Group<\/span><\/b>\u00a0<\/span><\/h3>

        Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook.<\/span>\u00a0<\/span><\/p>

        Recommended Educational Pathways<\/span><\/b>\u00a0<\/span><\/h3>
        Pathways into the qualification:<\/i>\u00a0<\/h6>

        Individuals may enter<\/span> SIT30821 – Certificate III in Commercial Cookery<\/span>\u00a0<\/span>with limited or no vocational experience and without a lower level qualification.<\/span>\u00a0<\/span><\/p>

        Pathways from the qualification:<\/i>\u00a0<\/h6>

        After achieving <\/span>SIT30821 – Certificate III in Commercial Cookery, individuals could progress to Certificate IV qualifications within the Hospitality training package.<\/span>\u00a0<\/span><\/p>

        Career Prospects<\/span><\/b>\u00a0<\/span><\/h3>

        This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.<\/span>\u00a0<\/span><\/p>

        Delivery<\/span><\/b>\u00a0<\/span><\/h3>

        Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training \u2013 WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises.<\/span>\u00a0<\/span><\/p>

        Work Based Training \u2013 WBT<\/span><\/b>\u00a0<\/span><\/h3>

        Students are required to complete a minimum of (280 hours) in a commercial kitchen to meet the requirement of qualification <\/span>SIT30821 – Certificate III in Commercial Cookery AIE\u2019s WBT Coordinator will assist in sourcing workplaces for students. WBT Coordinator\/Trainer\/Assessor will visit each student in the workplace a minimum of 3 times to assess competency during planned and unplanned visits.<\/span>\u00a0<\/span><\/p>

        Delivery Locations<\/span><\/b>\u00a0<\/span><\/h3>
        • Level 11, 474 Flinders Street, Melbourne VIC 3000<\/span>\u00a0<\/span><\/li><\/ul>
          • 14\/65 Mark Street, North Melbourne VIC 3051<\/span>\u00a0<\/span><\/li><\/ul>

            Assessments<\/span><\/b>\u00a0<\/span><\/h3>

            Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:<\/span>\u00a0<\/span><\/p>

            • Knowledge test,<\/span>\u00a0<\/span><\/li><\/ul>
              • Written assignment,<\/span>\u00a0<\/span><\/li><\/ul>
                • Practical observation \/demonstration,<\/span>\u00a0<\/span><\/li><\/ul>
                  • Logbook,<\/span>\u00a0<\/span><\/li><\/ul>
                    • Role play and<\/span>\u00a0<\/span><\/li><\/ul>
                      • Project<\/span>\u00a0<\/span><\/li><\/ul>

                        RPL \/Credit Transfers<\/span><\/b>\u00a0<\/span><\/h3>

                        The recognition of prior learning (RPL) pathway is appropri-ate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.<\/span>\u00a0<\/span><\/p>

                        Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.<\/span>\u00a0<\/span><\/p>

                        Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.<\/span><\/p>

                        Unit of Competence<\/h3>

                        To achieve the SIT30821 – Certificate III in Commercial Cookery qualification, candidates must complete 25 units, including 20 core units and 5 elective units, as outlined below:<\/p>

                        Core Units<\/strong><\/p>

                        SITHCCC023 Use food preparation equipment<\/p>

                        SITHCCC027 Prepare dishes using basic methods of cookery<\/p>

                        SITHCCC028 Prepare appetisers and salads<\/p>

                        SITHCCC029 Prepare stocks, sauces and soups<\/p>

                        SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes<\/p>

                        SITHCCC031 Prepare vegetarian and vegan dishes<\/p>

                        SITHCCC035 Prepare poultry dishes<\/p>

                        SITHCCC036 Prepare meat dishes<\/p>

                        SITHCCC037 Prepare seafood dishes<\/p>

                        SITHCCC041 Produce cakes, pastries and breads<\/p>

                        SITHCCC042 Prepare food to meet special dietary requirements<\/p>

                        SITHCCC043 Work effectively as a cook<\/p>

                        SITHKOP009 Clean kitchen premises and equipment<\/p>

                        SITHKOP010 Plan and cost recipes<\/p>

                        SITHPAT016 Produce desserts<\/p>

                        SITXFSA005 Use hygienic practices for food safety<\/p>

                        SITXFSA006 Participate in safe food handling practices<\/p>

                        SITXHRM007 Coach others in job skills<\/p>

                        SITXINV006 Receive, store and maintain stock<\/p>

                        SITXWHS005 Participate in safe work practices<\/p>

                        Elective Units<\/strong><\/p>

                        SITHCCC040 Prepare and serve cheese<\/p>

                        SITHCCC039 Produce pates and terrines<\/p>

                        SITHCCC026 Package prepared foodstuffs<\/p>

                        SITHCCC025 Prepare and presents and sandwiches<\/p>

                        SITXCOM007 Show social and cultural sensitivity<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"featured_media":18825,"template":"","aie-course-category":[84],"class_list":["post-15743","aie-course","type-aie-course","status-publish","has-post-thumbnail","hentry","aie-course-category-hospitality"],"acf":[],"yoast_head":"\nSIT30821 - Certificate III in Commercial Cookery - Australian Institute of Entrepreneurship<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aiemel.edu.au\/?aie-course=sit30821-certificate-iii-in-commercial-cookery\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SIT30821 - Certificate III in Commercial Cookery - Australian Institute of Entrepreneurship\" \/>\n<meta property=\"og:description\" content=\"Course Description 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. 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