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SIT30821
Certificate III in Commercial Cookery
CRICOS Course Code: 110591A
Course Information
| Delivery Location | Fees Information | Course Duration |
|---|---|---|
| 60 Belfast Street, Broadmeadows, VIC, 3047 170 Victoria St, Richmond, Victoria 3121. | Application Fee:$250 Material Fee: $750 Tuition Fee: $11500 Total Fees: $12500 |
The duration of this qualification is 52 weeks, including 6 weeks term breaks and 10 weeks work-based training. The contact hours are 20 contact hours per week. |
Course Overview
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations.
They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Qualification Pathways
Education Pathways
On completion of SIT30821 Certificate III in Commercial Cookery students may undertake qualifications SIT40521 Certificate IV in Kitchen Management.
Employment Pathways
On completion of SIT30821 Certificate III in Commercial Cookery an expect to gain work as:
- Commercial Cook.
Course Structure
This qualification includes 25 units of competency:
- 20 core units
- 5 elective units
Core Courses
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
Electives subjects
SITHCCC040
PREPARE AND SERVE CHEESE
SITHCCC039
Produce pates and terrines
BSBSUS211
PARTICIPATE IN SUSTAINBLE WORK PRACTICE
SITXINV007
PURCHASE GOODS
SITHCCC038
Produce and serve food for buffets
Course Entry Requirement
Age Requirements
- All international students must be 18 years of age at the time of commencement.
Academic Requirements
- Satisfactory completion of Year 11 VCE or its equivalent overseas qualification.
English Language Requirements
- International Students applying for this qualification must have a minimum English language proficiency of IELTS 6.0 or an equivalent exam result recognised by the Department of Home Affairs.
- Other equivalent English language proficiency level is deemed one of the following:
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OR
- any other form that satisfies the Institution during their pre-enrolment interview
Other Requrements
- Pre-Training Review: All international students will take the PTR to determine the determine suitability for the course and student needs.
- Language, Literacy and Numeracy assessment test: Prior enrolment to determine the student’s ability to complete the course or any LLN support during the study period.
- Kitchen Toolkit: Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives, and small equipment. This will be arranged and provided by Institute of Business and Management (Victoria).
- Physical Requirements: Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. Institute of Business and Management (Victoria) will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
- Hardware/Software Requirements: Institute of Business and Management (Victoria) will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.
Recognition of prior learning (RPL)
IBM (VIC) can grant you credit towards your course for units of competency that you have already completed with another RTO or authorised issuing organisations. We can also grant you Credit for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
There is no charge to apply for Credit.
To apply, fill in the Credit Application Form and submit it as part of your enrolment.
*Please refer to your Student Prospectus for more information on Course Credit. As an international student you should note that where you are granted credit this will reduce your course duration and you will be informed of this in writing.
LLN
Identify the Language Literacy and Numeracy (LLN) needs of the students:
LLN test is available at https:/ibmvic.quiz.lln.training/?quizld=acsf4. IBM (VIC) Training and Assessment is committed to supporting all our students in successfully completing their selected course of study. National research consistently indicates that many students will require some level of LLN support.
As such, we recognise that we have a responsibility to understand each student’s unique LLN needs. Our desire is to identify any LLN needs that students may have as a student and to assist them in reducing the impact this may have on their studies with IBM (VIC).
Therefore, student is compulsory undertake LLN Test, which is to ensure that we confirm the learning needs of our participants prior to commencement of the training.
Student Support
Student needs are declared by the applicant at the time of enrolment: the application form allows the applicant to self-declare where they have learning disabilities.
Every student is interviewed either face-to-face or over the telephone to attempt to establish the applicant skill and knowledge levels, their current employment and how that relates to the course content and interaction.
Where language, literacy and numeracy are in question Institute of Business and Management (Victoria) has a language, literacy and numeracy (LLN) assessment they may undertake to confirm their level of language, literacy and numeracy skills.
Credit Transfer (CT)
IBM (VIC) can grant you credit towards your course for units of competency that you have already completed with another RTO or authorised issuing organisations. We can also grant you Credit for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
There is no charge to apply for Credit.
To apply, fill in the Credit Application Form and submit it as part of your enrolment.
*Please refer to your Student Prospectus for more information on Course Credit. As an international student you should note that where you are granted credit this will reduce your course duration and you will be informed of this in writing.
Assessment Method
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Written Questions and Answers.
- Projects.
- Case Studies.
- Observations.
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Overseas Student Health Cover(OSHC)
All international students must have Overseas Student Health Cover (OSHC) for the entire duration of their stay in Australia.
Intake
Multiple intakes available.
Work Based Training
This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Institute of Business and Management (Victoria) will ensure placement of all students. This is to ensure international students with limited exposure to Australian workplace are not disadvantaged. Students will have the option to arrange their own work placement provided it meets all requirements. The assessor will visit and assess the student at least twice during this time at a mutually convenient time.