SIT30821 Certificate III in Commercial Cookery
Overview
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.
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.
Location
Adelaide
For Australian Students
COURSE INFO |
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Intakes
July, Oct, Feb, April Attendance
20 hours per week in class |
Duration
Class: 48 weeks
Work Placement: 440 hours / 22 weeks Total:
64 weeks (6 weeks of placement integrated with class timetable)
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| Tuition Fee Contact us on info@aibt.edu.au for the latest fee structure |
Other Fee
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Academic Requirements
- Completion of Year 10 or equivalent
- At least 17 years of age at time of application
Qualification Units
Core units (20 units)
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHKOP010 Plan and cost recipes
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXHRM007 Coach others in job skills
SITHCCC043 Work effectively as a cook
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
Elective units (5 units)
SITXWHS006 Identify hazards, assess and control safety risks
BSBSUS211 Participate in sustainable work practices
SITXFSA007 Transport and store food
SITHASC022 Prepare Asian stocks and soups
SITHCCC040 Prepare and serve cheese
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHKOP010 Plan and cost recipes
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXHRM007 Coach others in job skills
SITHCCC043 Work effectively as a cook
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
Elective units (5 units)
SITXWHS006 Identify hazards, assess and control safety risks
BSBSUS211 Participate in sustainable work practices
SITXFSA007 Transport and store food
SITHASC022 Prepare Asian stocks and soups
SITHCCC040 Prepare and serve cheese
Delivery Mode
Blended Learning:
Learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Assessment
Assessment is by a mixture of written assignments such as reports, quizzes, knowledge tests, and presentations, as well as practical demonstration of skills and tasks in simulated and real workplace environments.
Pathways
Certificate IV in Kitchen Management or equivalent
Help With Fees
Upfront Payment:
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Each semester, fees can be paid online with VISA or Mastercard or at AIBT reception.
Payment Plan:
If you have difficulty paying your fees upfront, you may be eligible for a payment plan.
Career Outcomes
Cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Apply for Admission
AIBT has a range of courses and qualifications and the application process can differ depending whether you are a domestic or international student, whether unemployed or working, a school student or graduate. If you are unsure how to apply then please get in touch at: info@aibt.edu.au, call 8212 0990 or message our AIBT facebook page.
