Certificate III in Commercial Cookery

Course Code

SIT30816

Duration

1-2 Years

About the Qualification

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.

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

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


Prerequisites

There are no formal entry requirements for this qualification.

However a pre-enrolment process to establish suitability to undertake the course and to determine support requirements will be conducted, which will include a Language, Literacy and Numeracy (LLN) assessment.

This course is only offered at a workplace.


Course Duration

Course Duration - 1-2 Years

Normally this training course takes between 1 Year- 2years to finish, based upon your personal circumstances as well as mode of study for which you opt for. As an illustration, if you do this course online and consistently commit time and energy to complete the tasks and assignments each week you may complete the course well before schedule.


Qualification Level

Certificate III

Career Opportunities

  • Cook

Study Mode

Work-based


Assessment

Assessment Methods


A variety of assessment methods are available and can be used to assess a unit of competency, these could include:

  • Questioning Checklist- Theory/questioning assessments are delivered in the classroom environment during the assessment visit, in the form of short questions and answers and/or Multiple choice, these are to be completed by the Student.
  • Projects- these are issued to the student on completion of the training session. The Student may be asked to gather a Portfolio of documents or evidence from the workplace; or, research a topic or area of study prior to the Assessment visit. If the task asked the student to demonstrate to the Assessor a topic or area of study, this will be conducted during the assessment session.
  • Practical Demonstrations- these are to be conducted by the Trainer/Assessor through observing the student completes the required tasks consistently and continuously in the various workplace relevant situations.
  • Workplace Supervisor Report- this report is to be completed by the workplace supervisor, its purpose is to verify that the Student can demonstrate a particular skill or applies relevant knowledge consistently and continuously in various situations. This is used as supplementary evidence.

The format for delivery of the assessment

At the Assessment session, the Assessor will:

  • Meet with the student at the workplace and review, discuss and mark the completed Projects. Any areas that were not satisfactorily completed will be reviewed, and the student will be asked to repeat that section until it is satisfactorily completed. The Trainer/Assessor is to record these details on the Assessment Summary sheet.
  • Have the Student complete the Questioning Checklist
  • Have the Student complete the Practical Demonstrations in the presence of the Assessor.
  • Complete and confirm the Workplace Supervisor Report with Supervisor
  • Confirm details of the next training session including time, date and attendees
  • Completion of the Assessment requires the Trainer/Assessor to:
  • Ensure the Assessment Kit has been marked
  • Complete the Assessment Summary
  • Ensure the Assessment decision and all feedback has been reviewed with the Student and the Workplace Supervisor
  • Obtain signatures of all parties
  • Update the training plan with supervisors and introduce the new Unit(s) of the next session
  • Ensure all paperwork is completed for return to the RTO’s administration office.

At the end of the theory/training session:

  • The assessment kit is issued to the student:
  • The Student may be asked by the Trainer or Assessor to complete certain projects in the time interval between the issuance and the next scheduled contact.
  • Issue the Workplace Supervisor Report (if applicable for workplace training) to the workplace supervisor, asking them to complete the document before the next scheduled visit

Recognition of Prior Learning (RPL)

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

RPL is available for each Unit of Competency-based on relevant workplace experience, formal training, or other expertise.

RPL is conducted through assessment only pathway

To apply for RPL, please contact info@auschs.edu.au to gain further information.


Simulated Work Environment

If a simulated work environment is required, it will be achieved by using suitable facilities, equipment and resources including individualised plans and equipment outlined in the plan, modelling of industry operating conditions, including presence of problem-solving activities and organisational policies, procedures and protocols.


Work Placement

Students undertaking a Certificate III in Commercial Cookery should be doing so under Australian Apprenticeship arrangements.


Education and Support Services

In accordance with the requirements of Standards for RTOs 2015, the following support is available to learners:

Language, literacy and numeracy (LLN) advice. The ACSF informs the identification and description of underpinning English language, literacy and numeracy features and requirements within competency standards. LLN requirements of participants will be assessed using LLN assessment form completed upon enrolment. LLN needs of Learners will be taken into consideration in the delivery and assessment of this qualification.

The following processes will be applied for students

  • Learning and assessment materials are written in plain English.
  • Delivery modes are negotiated to meet the needs of a diverse range of learners.
  • Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.

Support strategies include:

  • Identifying requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course and if necessary, referring them to specialist services prior to enrolling in the course.
  • Developing strategies to make support available where gaps are identified.
  • Assistive technology
  • Additional tutorials

Reasonable Adjustment

Reasonable adjustment is the process of adjusting our intended methods of learning and assessment to accommodate the unique requirements of our clients yet remaining within the constraints of the training package whilst still applying the principles of assessment.

The following processes will be applied for students

  • Learning and assessment materials are written in plain English.
  • Delivery methods are negotiated to meet the needs of a diverse range of learners.
  • Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.

Reasonable Adjustment is a key strategy in achieving this outcome. Adjustments are made to the learning environment to ensure equal opportunity without imposing unjustifiable hardship on the Australian College of Higher Studies or compromising the integrity of the Qualification Standards.

Reasonable Adjustment should be catered for without compromising assessment conditions. For example, the Trainer/Assessor should withdraw from assessment to protect privacy, confidentiality and potentially company security concerns. In this instance, Reasonable Adjustment needs to be applied i.e. using a different form of Assessment or a simulated environment.

We are committed to assisting all of our clients where within our capacity to complete the course. To ensure we understand where we can assist we ask our students to self-identify any areas that we can assist them in. Our options and approach to English language literacy have been raised earlier.

Obviously, the trainer/assessor can make their own observations as to how they can modify our assessment process to meet the needs of our students. In the case of this course, possible areas of Reasonable Adjustment include: Shorter more frequent sessions for people with attention issues, the use of colour paper or tinted transparencies to assist those with dyslexia. In general, the student will know what form of reasonable adjustment suits their needs address these options with the student but ensure the needs of the Training Package are met, any requests for Reasonable Adjustment that cannot immediately be accommodated should be discussed with the CEO, and where we cannot accommodate the request, we will refer the Student onto a suitable organisation.

The RTO has incorporated a separate comment section for Reasonable Adjustments into each form of Assessment and in all of its assessment tools, or reasonable adjustments can be made as notes in the general comment sections.


Articulation

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616                     Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie.


Course Units

Total number of units = 25
21 core units plus
4 elective units, consisting of

 

  • 3 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

 

Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBSUS201

Participate in environmentally sustainable work practices

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, eggs and farinaceous dishes

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

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

SITHPAT006

Produce desserts

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SIRRINV002

Control stock

SITXWHS001

Participate in safe work practices

Elective Units

SITHCCC003

Prepare and present sandwiches

SITHIND002

Source and use information on the hospitality industry

SITHCCC021

Prepare specialised food items

SITXCOM002

Show social and cultural sensitivity


Course Fees

Fee for Service

$10000

Smart & Skilled Student Fees

Smart and Skilled Student Fees (Only for NSW residents)

The cost of this course will vary based on your eligibility for a Smart and Skilled Student Fee. Eligibility criteria can be found on the Smart and Skilled website or you can call us on 1300 600 888 for further information and advice.

First qualification- $2130

Second qualification- 2550

Concession- $240

Exemption- $0

FEE-FREE TRAINEESHIPS 

There’s never been a better time to start a traineeship in NSW. The NSW Government will pay the student fee on behalf of students who fit the eligibility requirements – meaning students undertaking a Government Funded traineeship course no longer face a student fee of up to $1000.

Fee-free traineeships are available to NSW students – including school-based trainees whose training:

  • is funded under the NSW Government’s Smart and Skilled Program
  • Traineeships commenced on or after 1 January 2020

Traineeships are a great career pathway. They combine on-the-job training with formal study to give you the skills and experience employers are looking for. Traineeships generally take around 1-2 years to complete, and trainees earn a salary while they learn. 

For more information: https://vet.nsw.gov.au/choosing-vet/fee-free-traineeships

The fees indicated above are based on students being approved for training subsidized by the NSW Government. Students can pay their fee upfront or undertake an AUSCHS’s Instalment Plan which will commence at the time of enrolment.

Payment Plans Available**
**Conditions Apply
*** Please refer to the course handbook and the pre-enrolment student handbook, Smart and Skilled information handbook for enrolment policy, RPL, refund policies, fees arrangements and for more information feel free to contact us by emailing info@auschs.edu.au or calling 1300600888


Enrolment Documents

Pre Enrolment Information Pack

Pre Enrolment Information Pack - PDF 936.09 KB

Certificate III LLN Skills Assessment

Certificate III LLN Skills Assessment - PDF 294.03 KB

Smart and Skilled - Enrolment Form

Smart and Skilled - Enrolment Form - PDF 834.85 KB

Student Handbook

Student Handbook - PDF 1.00 MB

Smart and Skilled Student Information Handbook

Smart and Skilled Student Information Handbook - PDF 747.20 KB

Fee for Service Enrolment Form (If applicable)

Fee for Service Enrolment Form (If applicable) - PDF 768.51 KB

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