SIT30816

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.

 

DURATION

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.


 

LICENSING

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)


ENTRY REQUIREMENTS

There are no entry requirements for this qualification.


 

PATHWAYS

A possible training pathway for a student completing this qualification could be the following:

* SIT40516 Certificate IV in Commercial Cookery
* SIT50416 Diploma of Hospitality Management

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

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:

* Chef
* Cook
* Kitchen hand/worker


 

COURSE CONTENT

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.

 

Unit Code

BSBSUS201

BSBWOR203

SITHCCC001

SITHCCC005

SITHCCC006

SITHCCC007

SITHCCC008

SITHCCC012

SITHCCC013

SITHCCC014

SITHCCC018

SITHCCC019

SITHCCC020

SITHKOP001

SITHKOP002

SITHPAT006

SITXFSA001

SITXFSA002

SITXHRM001

SITXINV002

SITXWHS001

BSBCMM201

TLIE1005

HLTAID003

SITXWHS002

Core/Elective

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Core

Elective

Elective

Elective

Elective

Unit Title

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

Produce desserts

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.


 

ACCREDITATION

Upon successful completion of the required 25 units, you will be awarded SIT30816 Certificate III in Commercial Cookery.


 

DELIVERY METHODS

 

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).