SIT30821 – Certificate III in Commercial Cookery
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops.
This qualification allows students to develop skills and knowledge as a Commercial Cook.
Overview
This qualification is to provide current and potential hospitality employees the opportunity to develop their skills and knowledge in Commercial Cookery or to have their current skills, knowledge and experience formally recognised.
It is expected that students completing this course will be equipped with the knowledge and skills to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Career
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:
- Kitchen Hands or attendants
- Cooks
- Pastry Chefs
- Pass Controllers
- Food Runners
Entry Requirements
While there are no pre-requisites for this qualification, your language, literacy and numeracy skills will be assessed to enable us to gauge any additional support requirements.
Students must also be residents in Western Australia – and will be required to provide proof of residency. Individuals who are on visas will be required to provide visa information, so that course eligibility can be verified.
*Students must be able to demonstrate a level of language, literacy and numeracy skills to be able to read and interpret workplace documents, legislation and regulations, hold discussions with all stakeholder groups, work in teams and gather and provide information in both written and oral forms.
Course Units
There are 25 units included in this program comprising twenty (20) compulsory (core) and 5 elective units, which can be selected from a wide range of business and related units. A sample course structure would be as follows:
- 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
- SITHCCC025 Prepare and present sandwiches
- SITHASC020 Prepare dishes using basic methods of Asian cookery
- SITHASC027 Prepare Asian cooked dishes
- SITXCCS014 Provide service to customers
- SITXCOM007 Show social and cultural sensitivity
Fees
The qualification is $8,000.00
- Payment options are available*
- No deposit required
Please contact us for further information and to access our Fees, Charges and Refunds Policy.
*Streamline Training will never require students to pre-pay fees in excess of a total of $1500.
Assessment
All assessments are competency based. You will be assessed against each unit of competency as well as the full qualification.
The type of assessment tasks may include:
- Practical demonstration
- Knowledge activities
- Case studies or reports
- On-the-job assessment
- Oral questioning
- Direct observation
The process of Recognition of Prior Learning and/or Recognition of Current Competencies gives those people with the relevant experience the opportunity to gain formal recognition for their competencies (skills and knowledge) gained through life, work and study, regardless of where, when and how they were achieved.
Students are responsible for gathering evidence that show they have the required competencies to the standard set out by the industry in the National Competency Standards. Please refer to our RPL policy by contacting info@streamlinetraining.com.au
Duration
We recommend you complete this course within 3 years.
Training
The qualification is delivered through a combination of classroom, digital and practical workplace based delivery and learning.
You will be visited by our Trainer/Assessor at our practical training facility, on a monthly basis to progress your learning and complete assessment observations with you. Your trainer/assessor will also provide you support over the phone, email or face-to-face as required.
During the enrolment process, students will go through their training and assessment arrangements in detail, including what units are most suitable to your needs and what support strategies will help you complete your qualification.
Venue
Classroom training is conducted at our head office training rooms at 440 William Street and practical Training is conducted at our training venue.
This venue also has a fully functional and operational Bistro with seating capacity of 180-220 patrons.
If you have any questions regarding the course, or would like to enrol, please contact our us or enrol via the link provided here.
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