SIT30821 – Certificate III in Commercial Cookery
SIT30821 – Certificate III in Commercial Cookery
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….
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COURSE DESCRIPTION
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.
Career Prospects
This qualification provides a pathway to work in hospitality and commercial kitchen relevant role. Possible job titles include:
- Trade Cook(Kitchen)
- Cook (Hotels & Restaurants)
- Cook (Clubs, pubs)
- Cook (Cafes & Coffee Shop)
REQUIREMENTS
While there are no entry requirements defined in the training package, AIE requires that the following criteria be met:
- Applicants must be a minimum of 18 years old at the time of commencement.
- Successful completion of an Australian Equivalent Year 11 qualification or higher is required.
- A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
- Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
- The levels of written and spoken English are assessed through a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before the enrolment.
- Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
- Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
- Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training.
- It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.
EDUCATIONAL INSTITUTION
