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SIT30821 Certificate III in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery

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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work…

Categories
Cookery, Food and Drink Production, Travel / Tourism And Hospitality
Macallan College

COURSE DESCRIPTION

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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

Qualification Rules and Units of Competency

25 Units in Total

21 core unit + 4 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.

SITXINV001 – Receive and store stock

SITXINV003 – Purchase Goods

SITHIND002 – Source and use information on the hospitality industry

HLTAID003 – Provide first aid

SITXWHS001 – Participate in safe work practices

SITXFSA001 – Use hygienic practices for food safety

SITXFSA002 – Participate in safe food handling practices

SITXHRM001 – Coach others in job skills

SITXHRM003 – Lead and manage people

SITHKOP001 – Clean kitchen premises and equipment

SITXINV002 – Maintain the quality of perishable items

SITHCCC012 – Prepare poultry dishes

SITHCCC013 – Prepare seafood dishes

SITHCCC018 – Prepare food to meet special dietary requirements

SITHCCC014 – Prepare meat dishes

SITHCCC019 – Prepare Cakes, pastries and breads

SITHPAT006 – Produce desserts

SITHCCC020 – Work effectively as a cook

SITHCCC001 – Use food preparation equipment

SITHCCC005 – Prepare dishes using basic methods of cookery

SITHCCC006 – Prepare appetisers and salads

SITHCCC007 – Prepare stock, sauces and soups

SITHCCC008 – Prepare vegetables, fruit, egg and farinaceous dishes

BSBWOR203 – Work effectively with others

BSBSUS201 – Participate in environmentally sustainable work practices

Career Outcomes

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

Chef

Chef de partie

Pathways

After completing this course, students may work in the industry or take further studies such as SIT40516 – Certificate IV in Commercial Cookery.

REQUIREMENTS

Students must be a minimum of 18 years of age or turning 18 years of age prior to the commencement of their study.

Students require a completed Year 10 Certificate or equivalent; Non-school-leavers are selected according to eligibility and merit, vocational experience, prior study, LLN level, and personal competencies.

International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.

Test of English as a Foreign Language (TOEFL) internet-based test, a minimum score of 46.

Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.

EDUCATIONAL INSTITUTION

Macallan College

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