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Certificate III in Commercial Cookery

Qualification: SIT30816 – Certificate III in Commercial Cookery

Qualification CRICOS Code: 092939J

Qualification Status: Current

AQF Level: 3

Entry Requirement: Year 12 Completed and 18-Year-old at the time of course commencement.

Total Core Units: 21

Total Electives Units: 4

Mode of Delivery: Face to Face 20 hours per week.

Total Course Duration: 66 Weeks including term breaks

Total Terms: 5 Terms. One term is equal to 11 weeks.


Qualification Description:

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.

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

 

Credit Transfer

Credit may be awarded on the basis of a combination of credit transfer plus an individual RPL assessment for additional learning

For International students any reduction in overall course duration brought about by RPL/Credit transfer is reported via PRISMS and an appropriate eCoE issued. For details please refer to “Advance Standing Policy Procedures”

 

Course Assessment:

Trainer/Assessor will use the correct assessment tools to gather sufficient and quality evidence about the student performance in order to make the assessment decision based on the qualification delivery and assessment strategy. Empire Institute of Education equipment and learning resources required supporting the evidence gathering process, for Certificate III in hospitality qualification following assessment tools would be used to assess students:

 

Unit SITHCCC020 Work effectively as a cook describes the knowledge, skills and performance outcomes required to work as a cook. Student in Stage 5 will be required to do work placement for a minimum 48 service periods in hospitality and catering organisations.


Re-assessment:

Condition 1

If the student absent from the Assessment day, the student needs to pay the re-assessment fees as follows:

- $ 250 for each Theory Class

- $ 500 for each Practical Class (in commercial kitchen)

 

Condition 2

If the student failed an assessment after his/her first attempt, he/she would have one free re-assessment chance to get the competence of the study unit. 

After the student failed in his/her second consecutive attempt of assessment, the student needs to pay the re-assessment fees as follows:

- $ 250 for each Theory Class

- $ 500 for each Practical Class (in commercial kitchen)

 

NOTE: For further information, please read EIE Assessment Policy 

http://empire.edu.au/Front/Home/news/id/77.html


Commercial Kitchen:

For practical cooking classes, lessons will be delivered at 17-21 Buckhurst St, South Melbourne VIC 3205. Empire commercial kitchen is equipped with all essential requirement for Certificate III commercial cookery training package.

 

Course structure

Number of core units: 21

Number of elective units: 4


Unit List

Code

Title

Nominal Hours

SITXWHS001

Participate in safe work practices

20

BSBWOR203

Work effectively with others

20

BSBSUS201

Participate in environmentally sustainable work practices

20

SITXFSA001

Use hygienic practices for food safety

20

SITHCCC001

Use food preparation equipment

20

SITXFSA002

Participate in safe food handling practices

40

SITHKOP001

Clean kitchen premises and equipment

20

SITHCCC005

Prepare dishes using basic methods of cookery

40

SITXINV002

Maintain the quality of perishable items

20

SITHCCC007

Prepare stocks, sauces and soups

40

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

40

SITHCCC006

Prepare appetisers and salads

20

SITHASC002

Prepare Asian appetisers and snacks

40

SITHCCC012

Prepare poultry dishes

20

SITHCCC013

Prepare seafood dishes

40

SITHCCC019

Prepare cakes, pastries and breads

40

SITHCCC014

Prepare meat dishes

60

SITHKOP002

Plan and cost basic menus

40

SITHCCC018

Prepare food to meet special dietary requirements

80

SITHPAT006

Produce desserts

80

SITHCCC003

Prepare and present sandwiches

20

SITXHRM001

Coach others in job skills

40

SITHCCC020

Work effectively as a cook

180

BSBDIV501

Manage diversity in the workplace

60

SITXHRM003

Lead and manage people

80

 

 

 

 

 


International Apply

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Domestic Apply

Applying for entry in our successful courses is easy. Complete the application by following our step-by-step guide. If you encouter any fifficulties, just get in touch with us at Empire, and let us help you.

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