Australian Careers Education

Course duration

52 weeks Full time study (including 6 weeks break/public holidays)

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 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.

Entry Requirements

There are no specific entry requirements for this qualification. However, students must meet the following minimum entry requirements:-

1. Minimum Age - Applicants must be 16 years of age at the commencement of their course (refer to the Student Engagement Prior to Enrolment and Marketing policies and procedures www.ace.vic.edu.au).
2. Academic Requirements – Students must have satisfactorily completed a minimum of year 10 or equivalent

Assessment Method

The following assessment methods but not limited will be used during this qualification: Formative Activities, Assignments,Student Presentations, Practical Demonstrations,Written Assessments and Log Book.

Pathways Information

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery

Work Based Training

Work-Based Training (WBT) for the Holistic unit SITHCCC020 Work Effectively as a Cook must be undertaken in order to achieve the Certificate III in Commercial Cookery.

A total of 144 hours (48 Service Periods) will be completed in Work Based Training (WBT).

Training Package Rules

To attain SIT30816 Certificate III in Commercial Cookery, 25 units must be completed by the student : 21 core units and 4 elective units

A total of 144 hours (48 Service Periods) will be completed in Work Based Training (WBT)

Unit Code	Unit name	Nominal Hours
Core Units
BSBSUS201	Participate in environmentally sustainable work practices	20
SITXFSA002	Participate in safe food handling practices	40
SITXFSA001	Use hygienic practices for food safety	15
SITHKOP001	Clean kitchen premises and equipment*	13
SITXINV002	Maintain the quality of perishable items*	10
SITHCCC001	Use food preparation equipment*	25
SITHCCC005	Prepare dishes using basic methods of cookery*	45
SITHCCC006	Prepare appetisers and salads*	25
SITHCCC007	Prepare stocks, sauces and soups*	35
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes*	45
SITHCCC012	Prepare poultry dishes*	25
SITHCCC013	Prepare seafood dishes*	30
SITHCCC014	Prepare meat dishes*	50
SITHCCC018	Prepare food to meet special dietary requirements*	75
SITHCCC019	Produce cakes, pastries and breads*	40
SITHPAT006	Produce desserts*	100
SITHKOP002	Plan and cost basic menus	30
BSBWOR203	Work effectively with others	15
SITXHRM001	Coach others in job skills	20
SITHCCC020	Work effectively as a cook*	80
Electives Units
SITHCCC015	Produce and serve food for buffets*	25
SITXINV003	Purchase goods	30
BSBCMM201	Communicate in the workplace	40
BSBITU306	Design and produce business documents	80
Total Student Contact Hours		925

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