About this qualification
SIT30821 - Certificate III in Commercial Cookery 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
This qualification may enable the student to find potential employment in a possible job position as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops
WHY CHOOSE US?
Being passionate about education, Pioneer College believes that every international student should have access to high-quality vocational education and training that assists them to make progress in their careers development and aspirations. other reasons include
- Convenient Location
- Vocational Pathways
- Skill Based Education
- Subject Matter Experts Trainers and Assessors
ENTRY REQUIREMENTS
- Students must be aged 18 years or above
- Completion of Year 12 or relevant industry experience
- IELTS academic with overall band 5.0 (Academic) with no individual band lower than 5 or achieve an equivalent form of testing
- Moderate level of computer literacy required
- Complete an LLN assessment to identify if potential student required LLN support
COURSE OVERVIEW
- BSBSUS201 Participate in environmentally sustainable work
- practice BSBWOR203 Work effectively with others
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous
- dishes SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITXHRM001 Coach others in job skills
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
- SITHKOP001 Clean kitchen premises and equipment
- SITHKOP002 Plan and cost basic menus
- SITHPAT006 Produce desserts
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXHRM001 Coach others in job skills
- SITXINV002 Maintain the quality of perishable items
- SITXWHS001 Participate in safe work practices
- SITHIND002 Source and use information on the hospitality industry
- SITXINV002 Receive and Store Stock
- SITHKOP004 Develop menus for special dietary requirements
- SITXINV004 Control stock
COURSE DURATION
This qualification is delivered over a period of one (1) year.
- 52 weeks (including holidays)
- 40 Tution week/12 week of Break
- 20 scheduled face to contact hours each week
RECOGNITION OF PRIOR LEARNING (RPL) & CREDIT TRANSFER (CT)
Recognition of Prior Learning is available to students who have prior skills, knowledge and experience or Credit Transfer with Units of competency from formal study or training in the relevant area. Recognition may reduce the duration of your study course.
RESOURCES
The following learning and assessment resources are available to the students attending this course:
- Student Learner Guide
- Student Assessment Pack
- Supported e-learning resources to enhance knowledge and skills
ASSESSMENT
All units of competency are assessed using a variety of methods including written answers, case studies, role plays, observations, practical demonstration, and simulated workplace
INTAKE
Start of each term and/or roll-in monthly intake.
STUDY MODE
Face-to-face classroom-based learning using a variety of delivery methods and approved learning resources. The Certificate 3 in Commercial Cookery has a blended training delivery whereby students will learn theory as well as the practical skills needed to cook and serve and present food to customers. In term 4, students are required to complete a 200 hours of work-based training where they will prepare, cook and present a variety of dishes including breakfast, lunch, dinner and special function during 48 service. These activities will be assessed to fulfill comprehensive course requirements.
Amount of Training: 1200 Hours
Amount of Assessment: 280 Hours
The course duration is one (1) year. Accordingly, both the duration and the hours are consistent with the target audience profile as per the rationale provided under amount of training.
FUTURE STUDIES
After achieving this qualification candidates may choose to undertake studies at higher education level with higher education providers/institutes or universities. Pioneer shall provide students with the required information regarding their pathway options as part of student support.