SIT30821 - Certificate III in Commercial Cookery

CRICOS Course Code

109845E

Qualification Code

SIT30821

Qualification Title

Certificate III in Commercial Cookery

AQF Level

3

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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.

Total Course Duration

Students are required to attend a minimum of 20 scheduled course contact hours per week.

Volume of learning

1218

Face to face training in weeks

52

Unit Code

Unit Name

Core / Elective unit

Pre- requisites required

SITXFSA005

Use hygienic practices for food safety

Core

Nil

SITHCCC027

Prepare dishes using basic methods of cookery

Core

SITXFSA005

SITXHRM007

Coach others in job skills

Core

Nil

SITHKOP010

Plan and cost recipes

Core

Nil

SITHCCC041

Produce cakes, pastries and breads

Core

SITXFSA005

SITHCCC028

Prepare appetisers and salads

Core

SITXFSA005

SITHCCC035

Prepare poultry dishes

Core

SITHCCCO27, SITXFSA005

SITHCCC023

Use food preparation equipment

Core

SITXFSA005

SITHCCC029

Prepare stocks, sauces and soups

Core

SITXFSA005

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCCO27, SITXFSA005

SITHCCC031

Prepare vegetarian and vegan dishes

Core

SITHCCCO27, SITXFSA005

SITHCCC043

Work effectively as a cook

Core

SITHCCCO27, SITXFSA005

SITHCCC036

Prepare meat dishes

Core

SITHCCCO27, SITXFSA005

SITHCCC037

Prepare seafood dishes

Core

SITHCCCO27, SITXFSA005

SITHCCC042

Prepare food to meet special dietary requirements

Core

SITHCCCO27, SITXFSA005

SITXWHS005

Participate in safe work practices

Core

Nil

SITHKOP009

Clean kitchen premises and equipment

Core

SITXFSA005

SITHPAT016

Produce desserts

Core

SITXFSA005

SITXFSA006

Participate in safe food handling practices

Core

Nil

SITXINV006

Receive, store and maintain stock

Core

SITXFSA005

SITXINV007

Purchase goods

Elective

Nil

BSBSUS211

Participate in sustainable work practices

Elective

Nil

SITHCCC040

Prepare and serve cheese

Elective

SITXFSA005

SITHCCC039

Produce pates and terrines

Elective

SITHCCCO27, SITXFSA005

SITHCCC026

Package prepared foodstuffs

Elective

SITXFSA005

Age requirements

Students must be above 18 years of age while filling up the application form.

Pre-training Review

The Pre-Training Review (PTR) will be conducted prior to the enrolment into your course of studies to ensure that the training and assessment provided by ASOC is able to meet the student’s individual needs. Students are required to fill out the PTR form which is a part of the Application Form.

ASOC will review the student’s current competencies, student needs, English level, support requirements and oral communication skills, to enroll them in the most appropriate course to achieve their intended outcomes.

English Language Requirements for International students.

International students applying for this course either off-shore or on-shore will require either a minimum IELTS test score of 6.0 or equivalent for direct entry into a VET course.

or IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course.

or IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.

or Oxford Placement test with score 61 or higher.

Note: Results older than two years are not acceptable.

Refer to Enrolment Kit available on ASOC’s website https://www.asoc.edu.au/ or IELTS 5.5 equivalent policy for additional information.

Academic Requirements

To enter into the course applicants should have successfully completed year 12 or senior secondary studies in applicant’s home country equivalent to Australian senior secondary school examination.

Or

Mature Age students will also be considered without the minimum education requirements considering they have relevant work experience within the chosen area of study and a demonstrated capacity to meet the course requirements. A minimum of 2 years’ experience would normally be expected; however, each case will be reviewed individually with relevant work experience evidence in the form of an employment reference letter on company letterhead, work samples and curriculum vitae submitted will be considered. Such learner will be accessed for possible RPL opportunities, and their course duration and volume of learning will be adjusted accordingly, if any RPL is granted.

Language, Literacy and Numeracy test (LLN)

Students undertaking this course must possess sound Numeracy skills since it requires them to do calculations or any other course related work. To determine this, all students wanting to study at ASOC are required to undertake LLN Test prior to the commencement of the course. Based on the test outcome, students may be identified as requiring internal support and/or external support.

LLN test will be conducted on campus by using an ACSF mapped online LLN assessment tool - LLN Robot - under the supervision of qualified LLN assessor.

Students will be required to undertake a language, literacy, and numeracy (LLN) test as per the following level:

SIT30821 – Certificate III in Commercial Cookery - ACSF Level 3

Refer to ASOC’s Enrolment Kit and/or students Handbook available on ASOC’s website for detailed information.

Computer literacy requirements

All students enrolling in this course at ASOC must have basic computer skills. Students are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided in the application form. 

Students who do not possess basic computing skills will be provided with basic computer using support. Students can contact ASOC for any further information or assistance on 1300 781 194.

Materials and Equipment Required

Institute will provide access to computers/laptops with required resources during classroom hours, however, to work on assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners are expected to have access to MS office applications such as Microsoft Word, an email platform.

Learners are required to have kitchen kit including, chef dress, safety boots and knife kit including various knives and other tools. Kitchen Kit is required to enter the kitchen and to be able to undertake training in the kitchen effectively. Students can purchase/arrange kitchen kit (chef dress, safety boots and knife kit) from the school or from any supplier outside. If required, school can suggest suppliers providing Kitchen Kit. Students may contact ASOC for any further information or assistance on 1300 781 194.