This qualification is designed to reflect the role of individuals that use a variety of well-developed cookery skills and practices. Having sound understanding of kitchen operations to prepare food and menu items, individuals use discretion and judgement working with some independence using plans, policies and procedures within a commercial cookery environment.
This qualification would apply to individuals working in a variety of venues such as restaurants, hotels, pubs, café’s and sandwich/coffee shops.
You have a total of 2 years to complete the Certificate III, however, based on a study commitment of 15 to 20 hours a week, candidates are able to complete this in 12 months.
There is no licencing requirement for this qualification. However the industry may have state based legislation in regards to food handling.
Licences may include:
• Food Handlers Certificate (RSF)
There are no entry requirements for this qualification.
A possible training pathway for a student completing this qualification could be the following:
These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.
After achieving the SIT30813 Certificate III in Commercial Cookery, candidates may pathway into Certificate IV in Commercial Cookery (SIT40516) or a Certificate IV in another Industry area.
‘Course Credits’ may be gained for further study on completion of this qualification.
Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.
Employment outcomes may include the following role/s:
* Kitchen hand/worker
25 units are required for award of this qualification including:
* Twenty-One (21) is an industry core units
* Four (4) are elective units
The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide are 1200-2400 Hours.
On successful completion of the following 25 units you will have attained the SIT30816 Certificate III in Commercial Cookery
The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Communicate in the workplace
Carry out basic workplace calculations
Provide first aid
Identify hazards, assess and control safety risks
Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT30813 Certificate III in Commercial Cookery. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.
Upon successful completion of the required 25 units, you will be awarded SIT30816 Certificate III in Commercial Cookery.
Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.
Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).