Certificate III in Commercial Cookery SIT30821 - Hospitality Courses Melbourne

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Domestic Students

International Students

Overview

SIT30821 Certificate III in Commercial Cookery 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.

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.

Course Code:	SIT30821
RTO No.:	41544
CRICOS Code:	03511G
Pre-requisites:	Nil
Duration:	52 Weeks incl. Holidays
Intakes:	Monthly
Delivery Mode:	Face-to-Face
Course Fee*:	AU$ U$16,950
Location:	51-53 Elizabeth Street, Melbourne VIC 3000

*All fees are in Australian Dollars (AU$) and are subject to change, and include a course material fee of $250 for Hospitality courses.

Course Structure - Units

To achieve this qualification, the learner must demonstrate competency in 25 units of competency (20 core units plus 5 elective units). Successful participants will be issued with a Certificate by Ultimate Institute of Australia (UIA).

*All electives must contribute to a valid, industry-supported vocational outcome.

Core 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
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC023	Use food preparation equipment
SITHKOP009	Clean kitchen premises and equipment
SITXHRM007	Coach others in job skills
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC037	Prepare seafood dishes
SITHCCC036	Prepare meat dishes
SITHCCC028	Prepare appetisers and salads
SITHCCC035	Prepare poultry dishes
SITHKOP010	Plan and cost recipes
SITHPAT016	Produce desserts
SITHCCC041	Produce Cakes, pastries and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
Elective Units
SITHCCC038	Produce and serve food for buffets
SITHCCC026	Package prepared foodstuffs
SITHCCC025	Prepare and present sandwiches
SITHCCC040	Prepare and serve cheese
BSBSUS211	Participate in sustainable work practices

Entry Requirements

Academic requirements

As per UIA entry requirements.

Age Learners must be 18 years of age or older.

English Language Requirements

Learners who wish to apply must provide evidence of one of the following:

IELTS General test score of 5.5 (or equivalent*) for direct entry into the course
IELTS General score of 5.0 (or equivalent*) with evidence of enrolment in an ELICOS course of at least 10 weeks’ duration taken before the VET course
IELTS General score of 4.5 (or equivalent*) with evidence of enrolment in an ELICOS course of at least 20 weeks’ duration taken before the VET course
Completion of an ELICOS course exiting at the upper-intermediate level

ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

iii) Evidence that, within two years of their application date, they have successfully completed in an Australian foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.

Student can provide evidence that they attended secondary or tertiary education in English, successfully, prior to enrolling in this course.

Students who do not have the required English language entry level can enrol in an English language course at a nominated English language college. Results older than two years are not acceptable.

Results older than 2 years are not accepted.

*Acceptable equivalent tests are TOEFL IBT, TOEFL PBT, PTE Academic, Cambridge English Advanced (CAE)

For domestic students a minimum of ACSF level 2 required.

Entry requirements as listed in the Training Package.

Training Package indicates that there are no qualification entry requirements for this Nationally Recognised Training.

Evidence of flu and COVID-19 vaccination is required to undertake practical placement in an aged care setting. For more information, check with your state health department website.

Education Pathways

Participants who exit this course at any time prior to completion will receive a Statement of Attainment for the units of competency they have successfully achieved.

After completing students may undertake a range of related higher-level qualifications.

For instance, after achieving SIT30821 – Certificate III in Commercial Cookery, learners may undertake the following pathways:

SIT40521 – Certificate IV in Kitchen Management

Career pathways

After the successful completion of this qualification, there are several career pathways, which includes but not limited to:

Food and Hospitality roles

Orientation

Orientation event is held before the start of the term. The students will be provided information their course, the requirements of attendance and assessment submissions, and the support services available to students.

Course Flyer

Certificate III in Commercial Cookery

Domestic Students

UIA is not currently enrolling domestic students.

SIT30821- Certificate III in Commercial Cookery