Certificate III in Commercial Cookery

Course Code :

SIT30816
CRICOS Code :
106285A

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

52 weeks (40 Academic weeks + 12Weeks Holidays)

Fees Information:

Tuition Fees: AUD 16,000
Enrollment Fee: AUD 250
Material Fee: AUD 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

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
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 working practices
Core
SITXCCS006
Provide service to customers
Elective
HLTAID003
Provide first aid
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective
SITHIND002
Source and use information on the hospitality industry
Elective

How to Apply

Course Code :

SIT30816
CRICOS Code :
106285A

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

52 weeks (40 Academic weeks + 12Weeks Holidays)

Fees Information:

Tuition Fees: AUD 16,000
Enrollment Fee: AUD 250
Material Fee: AUD 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview

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.

Outcome

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

Requirement

  • Year 12 (HSC)
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center.
  • Student who do not meet the English requirement as above must sit for an LLN Test.
  • At least 18 years or above

For Packaging courses, student cannot progress to the higher Qualification unless the student successfully Completed lower Qualification.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.

Credit Transfer

If a student has an Australian VET qualification and the units match exactly with the units delivered, the student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Pathways

Academic Pathways

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

Employment Pathways

Potential employment is as a Commercial Cook.

Units of competency

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
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 working practices
Core
SITXCCS006
Provide service to customers
Elective
HLTAID003
Provide first aid
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective
SITHIND002
Source and use information on the hospitality industry
Elective

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