Certificate III in Commercial Cookery
This qualification reflects the role of commercial 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.
Course Code: CRICOS Code: SIT30816 097109G
Certificate III in Commercial Cookery
Classroom: Duration: (Face to face) 55 weeks
20 Otter St, Collingwood, VIC 3066
69 Osborne Avenue, Springvale, Victoria 3171
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|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||Core|
|SITHKOP001||Clean kitchen premises and equipment||Core|
|SITHKOP002||Plan and cost basic menus||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|
|SITXCOM002||Show social and cultural sensitivity||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITXINV001||Receive and store stock||Elective|
To be eligible to enrol in SIT30816 – Certificate III in Commercial Cookery, participants must meet the following eligibility criteria:
- Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course.
- All students must be of the age 18 years or over at the time of the scheduled course commencement.
- Learners must meet English language requirements of the qualification.
- All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
- breakfast cook
- catering assistant
- fast food cook
- sandwich hand
- takeaway cook
Further training pathways from this qualification include, but are not limited to, Certificate IV in Commercial Cookery.
This course is offered full time over one year or 55 weeks including holidays (8 weeks) on a full-time basis for 20 hours per week for 47 weeks. Students need to gain competency in 25 units (21 core units and 4 elective units) to successfully complete this course.
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at 69 Osborne Av, Springvale, Victoria 3171.
Assessments comprise of written assignments/projects/reports/Observation.
Students are required to complete a minimum of 48 food service periods in a commercial kitchen to meet the units requirements of SIT30816 – Certificate III in Commercial Cookery.
Recognition of prior learning (RPL)
Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.