Dynamic Training Services

SIT30821

Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

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

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