SIT30821 Certificate III in Commercial Cookery
SIT30821 Certificate III in Commercial Cookery
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…
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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.
Target Group
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook.
COURSE DURATION: This course will be delivered over 72 weeks of full-time study including 05 weeks of holidays. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.
Pathways from the Qualification
After achieving SIT Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.
Career Opportunities
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 include
- Cook
Unit of Competence
To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 core units and 4 elective units
ASSESSMENTS
Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project.
RPL/CREDIT TRANSFER
The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
REQUIREMENTS
Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 11 qualification or higher
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.
In addition,
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.
Pathways into the Qualification
Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
EDUCATIONAL INSTITUTION
Education Access Australia (EAA) is an educational provider based in Melbourne, Victoria. EAA offer education under the Australian Qualifications Framework (AQF) and its study options cover subject areas including Information Technology, Business and Management, Accounting, Automotive, Hospitality, Fabrication, and English.
