SIT30821 Certificate III
in
Commercial Cookery

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.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or 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.

CRICOS Course Code 109841J

Course Duration

Duration: 52 weeks, including 40 teaching weeks plus 12 weeks of holidays.

Term Dates: Refer to the Institute’s Academic Calendar. 

Study Mode

This program is delivered in the classroom. Practical face to face training is provided in a commercial kitchen. A work placement is also required.

Location

Classroom: Aventia Institute, Level 1, 93 Edward Street, Brisbane 4000

Training kitchen: Vanilla Zulu 92, Commercial Road, Teneriffe, Brisbane, QLD, 4005, Australia

Entry Requirements

Aventia Institute’s entry requirements are as follows:

Students must:

  • Be 15 years and above.
  • Have completed Year 10 or equivalent.
  • Participate in a course entry interview to determine suitability for the course and student needs.
  • Have an IELTS Overall score of 6.0  or equivalent English proficiency as determined by Aventia Institute (Test results must be no more than 2 years old). OR
  • (IELTS) Overall band score 5.5 or equivalent, if packaged with at least 10 weeks’ ELICOS; OR
  • (IELTS) Overall band score of 5.0 or equivalent, if packaged with at least 20 weeks’ ELICOS
  • English language competence can also be demonstrated through documented evidence of any of the following:
      • the student was educated for 5 years in an English-speaking country.
      • the student has successfully completed a foundation course in Australia
      • the student has successfully completed the College English Placement Test.
      • An applicant, who, in the 2 years before applying for the course as holder of a student visa, has successfully completed a substantial component (More than 50%) of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV level or higher that was conducted in Australia and in English, while the applicant was holding a student visa OR
      • Where a student cannot provide evidence of English language proficiency as above, they will be required to complete the Versant Placement Test. The Versant Placement Test includes a score mapping to the CEFR which in turn maps back to IELTS. Therefore, the student’s results from this test will be mapped back to the IELTS entry requirements indicated above to check they have met requirements.

*Note that other English language tests such as PTE and TOEFL can be accepted.  Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.

Qualification Requirements

Students must complete a total of Twenty-five (25) units including twenty-one (21) core units and Four (4) elective units

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

Refer to the Aventia course brochure for the list of Electives.

Pathways

Study Pathway

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

Employment Pathways

Completion of this qualification contributes to recognition as a trade cook. 

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

 

RTO No. 41418 | CRICOS CODE 03473J

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