CRICOS Course Code: 109848B

Duration: 52 weeks (inclusive of holidays)

Campuses: Brisbane | Cairns

Study mode: Face to Face | Simulated Training

Course Description

This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Entry Requirements

Students entering SIT30821 Certificate III in Commercial Cookery must meet the following academic and English entry requirements

Academic

• Applicants must be at least 18 years of age.

• Applicants must have completed Australian Year 11 or an equivalent qualification.

English requirements

International students applying either off-shore or on-shore will require:

• IELTS (General or Academic): Overall score of 5.5.

• PTE Academic: Overall score of 46.

• Validity of Results: English language test results must be no more than two years old.

• Additional English Language Support: Applicants who do not meet the required English proficiency level may be required to complete up to 10 weeks of English Language Intensive Courses for Overseas Students (ELICOS) before commencing their main VET course.

LLND:

• As part of the enrolment process, students are required to complete a Language, Literacy, and Numeracy Digital (LLND) test prior to course commencement.
• The test will be assessed by an authorised Frontier Trainer/Assessor.
• If students do not meet the recommended English and/or LLND requirements, they will be referred for additional support with an ACSF Support Plan.
• Students may also be asked to undertake further Language, Literacy, and Numeracy training, such as ELICOS programs at other institutes (Frontier does not offer ELICOS programs).
• Students are requested to meet the Student Support Officer for guidance and/or support.
• Additional support strategies will be implemented if LLND difficulties are identified during training.

Language, Literacy, and Numeracy Digital (LLND)

If students do not meet the recommended English and/or LLND requirements, they will be referred for additional support, which will be provided by the Institute through an ACSF Support Plan. Students may also be asked to undertake further Language, Literacy, and Numeracy training, such as ELICOS programs at other institutes, to ensure they receive appropriate support and guidance. Frontier does not offer ELICOS programs. Students are requested to meet the Student Support Officer to seek guidance and/or support.

In the event that a Trainer and Assessor identifies students with LLND difficulties, or where students require or request additional LLND support, appropriate strategies will be implemented to assist them with their learning. Additional support will be provided by the Institute through the ACSF Support Plan.

Career Opportunities

Possible job roles relevant to this qualification include:

• Institutional Cook (Hospitals or Aged Care Facilities)
• Bistro Cook
• Catering Cook
• Hotel Cook
• Cook in a Restaurant or Café
• Commercial Cook

Course Structure

• 25 units must be completed:

  • 20 core units

  • 5 elective units

Core Units

• SITHCCC023* Use food preparation equipment
• SITHCCC027* Prepare dishes using basic methods of cookery
• SITHCCC028* Prepare appetisers and salads
• SITHCCC029* Prepare stocks, sauces and soups
• SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031* Prepare vegetarian and vegan dishes
• SITHCCC035* Prepare poultry dishes
• SITHCCC036* Prepare meat dishes
• SITHCCC037* Prepare seafood dishes
• SITHCCC041* Produce cakes, pastries and breads
• SITHCCC042* Prepare food to meet special dietary requirements
• SITHCCC043* Work effectively as a cook
• SITHKOP009* Clean kitchen premises and equipment
• SITHKOP010 Plan and cost recipes
• SITHPAT016* Produce desserts
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006* Participate in safe food handling practices
• SITXHRM007 Coach others in job skills
• SITXINV006 Receive, store and maintain stock
• SITXWHS005 Participate in safe work practices

Elective Units

• SITHCCC026* Package prepared foodstuffs
• SITHCCC039* Produce pâtés and terrines
• SITHPAT014* Produce yeast-based bakery products
• BSBSUS211 Participate in sustainable work practices
• SITXCOM002 Show social and cultural sensitivity

Note: Units marked with an *asterisk have one or more prerequisites

Course tuition fees: Please refer to the fee policy

UNIQUE STUDENT IDENTIFIER

All students undertaking nationally recognised training in Australia are required to have a Unique Student Identifier (USI).
A USI is a reference number made up of numbers and letters.
The USI provides students with online access to their training records and results (VET Transcript) through their USI account.
Refer to the link https://www.usi.gov.au/students/create-your-usi, Create your USI