SIT30821 – Certificate III in Commercial Cookery
| National Course Code and Title | SIT30821 – Certificate III In Commercial Cookery |
| CRICOS Course Code | 109893H |
| Course Duration | 52 Weeks including 45 weeks of study and 7 weeks of holidays |
| Total Course Fee AUD | $13,300 AUD |
| Tuition Fee AUD | $12,000 AUD |
| Material Fee AUD (Includes resources, uniform, tools of trade, PPE & consumables) |
$800 AUD |
| Enrolment Fee (Non Refundable) AUD | $500 AUD |
| Delivery Mode | Face to face classes Practical training at our commercial training kitchens |
| Delivery Location |
Main Campus Training Kitchens |
| Study Load | 20 hours per week (Full Time) |
| Work Placement | 192 hours |
| Estimated Self-study hours | Average 10 hours per unit (May be more or less depending upon learner's pre-existing skills and knowledge). |
| Entry requirements |
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Qualification 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.
Pathways from this qualification |
The further study pathways available to students who undertake this qualification include SIT40521 Certificate IV in Kitchen Management, SIT50422 Diploma of Hospitality Management, or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package |
Pathways to Employment |
Once students have successfully completed SIT30816 Certificate III in Commercial Cookery, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops. |
Assessment methods
Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of observation, discussion, written assignments, tests, examinations, and/or practical application and work related projects.
Course Structure
A total of 25 Units (20 Core and 5 electives) must be completed and deemed competent to achieve the qualification SIT30821 – Certificate III in Commercial Cookery. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all the units in the qualification. Students completing all the required units of competency will attain full qualification.
| Core Unit Codes | Unit Name |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| 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 |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016* | Produce desserts |
| SITXINV006* | Receive, store and maintain stock |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITXHRM007 | Coach others in job skills |
| SITXWHS005 | Participate in safe work practices |
| Elective Unit Codes | Unit Name |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC040* | Prepare and serve cheese |
| SITXCOM007 | Show social and cultural sensitivity |
| SITHCCC026* | Package prepared foodstuffs |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Further Information
For all further details, please refer to Student Handbook for all related policies and procedures and other important information related to international students including Covid-19, living cost, life and study in Canberra, etc. Please contact the Administration Manager for further information at enrolments@aiminstitute.edu.au (+61) 2 6230 5153
