CRICOS Course Code: 109848B
Duration: 52 weeks (inclusive of holidays)
Intake Dates 2023: 23 January | 27 February | 17 April | 22 May | 10 July | 14 August | 02 October
Campuses: Brisbane | Hobart | Cairns
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Conversely, it may also apply to those with little or no vocational experience, but who possess some hospitality skills and knowledge that they would like to develop in order to create further educational and employment opportunities.
This course requires 48 occasions of practical work placement in a real workplace for successful completion of the qualification. Frontier Education can assist with work placement opportunities if required.
Entry Requirements
Students entering SIT30821 Certificate III in Commercial Cookery must meet the following academic and English entry requirements:
Academic
- A candidate must be a minimum age of 18 year & above AND
- Completed the equivalent of Australian Year 11/12 or Certificate II or higher
English requirements
International students applying either off-shore or on-shore will require:
IELTS:
- A minimum IELTS (General/Academic) test score of 5.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
PTE:
- A minimum PTE (Academic) test score of 36 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
Cambridge English:
- A minimum Cambridge English test score of 154 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
- To provide evidence that they have studied in English for at least five (5) years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States OR
- To provide evidence that, within two (2) years of their application date, they have successfully completed in Australia, a foundation course or a Senior Secondary Certificate of Education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework OR
- Students who are on-shore (in Australia) at the time of application can undertake an internal Frontier Education Language (written & oral), Literacy and Numeracy test before the commencement of the main VET course
Career Opportunities
Possible job roles relevant to this qualification include:
- Commercial cooks. Trade Cook
Course Structure
Students will need to complete the following 25 units of competencies to attain the qualification.
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 pates and terrines
- SITHPAT014: Produce yeast-based bakery products
- BSBSUS211: Participate in sustainable work practices
- SITXCOM002: Show social and cultural sensitivity
Study Option: On Campus
Course tuition fees: Please contact Frontier Education for the current course tuition fees.
Delivery Locations: Brisbane, Cairns & Hobart
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