Certificate III in Commercial Cookery
SIT30821 –
Certificate III in Commercial Cookery
CRICOS Course Code: 109910A
Course Information
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. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Entry Requirements
Academic: Year 10 or equivalent
English (International Students):
IELTS 5.0 or higher with a minimum score of 4.5 in each band or equivalent TOEFL, PTE or EAP
Age:Must be 18 years of age on commencement
Fees
Aplication Fee: AU$250 (non-refundable)
Course Fee: AU$12,500
Material Fee: AU$1,500
These fees include Chef Uniforms (excludes foorwear) and Knives set. All students must have their own laptop and software.
Intakes
February/April/July/October
Credit Transfer (CT) or Recognition Prior Learning (RPL)
You may be eligible to apply for Credit Transfer (CT) and/or Recognition for Prior Learning (RPL) at application if you have previously studied at another Registered Training Organisation in Australia and have successfully achieved competency. Evidence of study must be submitted at the application to Contempo College.
Aims & Outcomes
Provide a pathway to further qualifications and learning This course is aimed at
Assessment Methods
The amount of assessment hours required for this qualification is broken down into the course delivery modes/methods below.
- 120 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 30 weeks) – (4 hours out of 20 scheduled hours per week)
- 90 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 30 weeks)
- 200 hours of work placement – a compulsory component for this course and specifically required for unit – “SITHCCC043 Work effectively as a cook” – this unit requires students to be assessed and successfully complete the training package requirement for 48 complete food service periods within an operational commercial kitchen environment.
The total Amount of Assessment for this qualifcation is: 410 hours
Academic Pathways
Preferred pathways for candidates considering this qualification include:
Mode of Delivery
Face-to-Face: Classroom and kitchen-based commercial cookery environment,including work-based training.
No other modes offered. Student must attend minimum 20 hours per week.
Learning Environment
Delivered in a face-to-face mode in a classroom environment supported by a purpose-built on-campus training kitchen.
All students will have access a purpose-built training kitchen facility. Where needed, a simulated environment will be created in classroom and kitchen to resemble real-life work practices, activities, and challenges; and to prepare the students to effectively transition to work after completion.
Course Duration
This course is delivered over a period of One (1) year. The course duration is:
52 Weeks of Course duration consisting of:
- 40 Weeks of scheduled study/tuition (4 terms of 10 weeks each)
- 12 Weeks of scheduled breaks/holidays (including pre-training and completion activities)
Notes:A minimum of 20 contact hours per week of study/tuition have been scheduled by Contempo – to ensure students meet their student study visa conditions
The course duration may vary for students who have been granted credits or RPL towards this course (e.g., students having completed any units in a previous course/qualification).
Course Structure and Unit of Competency
To attain a Certificate III in Commercial Cookery 25 units must be achieved:
20 core units; and 5 elective units
Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.
Units of competency
Core Units
Elective Units
*These units have pre-requisite – SITXFSA005 Use Hygienic Practices for Food Safety and or SITHCCC027 Prepare dishes using basic methods of cookery that must be scheduled prior to starting any new term or student group.
* *Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.
For more details on qualification and packaging rule, refer: https://training.gov.au/Training/Details/SIT30821