SIT30816 - Certificate III in Commercial Cookery

CRICOS 093703K

Estimated Duration

This program is scheduled for 52 weeks including 4 weeks of Term Break. Students will attend the college 2.5 days per week (20 hours a week full time study). All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.


This qualification reflects the role of commercial cook who uses 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 & procedures to guide work activities.

job roles

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops. Possible job title includes: Cook.

Pathway into the qualification

Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to

♦SIT40416 Certificate IV in Commercial Cookery

♦SIT40616 Certificate IV in Catering Operations

♦SIT40716 Certificate IV in Patisserie.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Enrollment to this course does not guarantee a job or successful education assessment.

Entry requirements

Domestic students

♦Students must be minimum 18 years of age.

♦Have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment.

International students

♦Students must be minimum 18 years of age and must have completed an equivalent of year 12

♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment

Additional Requirements

♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.

Packaging rules

25 units must be completed:

♦ 21 core units

♦ 4 elective units

The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.

Unit Code Unit Name Unit Type
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook *(Work Placement) Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
BSBCMM201 Communicate in the Workplace Elective
SITHIND002 Source and use Information on Hospitality Industry Elective
SITXINV001 Receive and store stock Elective
SITHCCC003 Prepare and present sandwiches Elective

Delivery MODE

This program has been designed to be delivered as face-to-face as workshops with practical kitchen sessions. Some assessment activities will be completed in the workshop and kitchen.
In addition, students will be required to participate in an industry placement (48 service periods), organised by MVC.

In a highly supportive environment, the Trainer will teach students theory and practical sessions in a classroom environment. Activities include:

♦ group discussions

♦ case studies / scenarios

♦ role plays

♦ industry placement

♦ practical kitchen assessments / restaurant activities

♦ workplace examples

RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.

For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.

Delivery Location

kitchen 78 Currie street Adelaide 5000

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