SIT30816 Certificate III in Commercial Cookery
SIT30816 Certificate III in Commercial Cookery
Course Description This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some…
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COURSE DESCRIPTION
Course Description
This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course, they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
Recommended Pathways
Pathways into the qualification
Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.
Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.
Employment pathways from the Qualification
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes – cook.
Delivery
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Work Placement
Students must complete minimum of 60 sessions (300 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.
Assessments
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
REQUIREMENTS
- Minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
In addition,
- Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Should have basic computer and MS Office skills (Word, Excel and Power Point)
EDUCATIONAL INSTITUTION
Australis Institute of Technology and Education (AITE) is a CRICOS Registered Training Organisation (RTO) established in year 2010. It covers subject areas including leadership, management, marketing, communication, business, and hospitality through its certificate and diploma programs. AITE has 4 campuses located in Parramatta (Sydney), Brisbane, Gold Coast and Cairns.
