SIT30821
Certificate III in Commercial Cookery
Duration in weeks:
52 weeks 4 terms (40 study weeks + 12 weeks term break)
Tuition Fee:
$10,000
Application Fee:
$250
Materials Fees:
$1,100 (Toolkit/ Uniform)
CRICOS Course Code:
115278C
Entry Requirements
Dynamic Training Services has the following entry requirements:
International students must:
- Must be 18 years of age or over
- Completed Year 11 (or equivalent) OR
- A mature-age student.
- International English Language Testing System (IELTS) with a minimum score of 6.0 or equivalent.
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Pathways
Employment opportunities resulting from the completion of this course may include following job roles:
- Cook
After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to:
- SIT40521 Certificate IV in Commercial Cookery
- SIT40621 Certificate IV in Catering Operations
- SIT40721 Certificate IV in Patisserie.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees, as well as the duration of the course.
This process is outlined in the Dynamic Training Services’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.
Delivery and assessment overview
The qualification is delivered over 52 weeks comprising of:
- 4 terms of 10 weeks each (40 weeks total).
- Holiday breaks amounting to 12 weeks (as specified in the timetable)
Core
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
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC040* | Prepare and serve cheese |
SITXCOM007 | Show social and cultural sensitivity |