SIT30816-Certificate III in Commercial Cookery
This qualification reflects the role of commercial 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.
Upcoming Programs
| Intake Name | Course Start Date | Course End Dates | ||
| 05/07/2021 Cert. III Commercial Cookery | 05/07/2021 | 03/07/2022 | $0.00 | |
| 27/09/2021 Cert. III Commercial Cookery | 27/09/2021 | 25/09/2022 | $0.00 | |
| 17/01/2022 Cert. III Commercial Cookery | 17/01/2022 | 15/01/2023 | $0.00 | |
| 11/04/2022 Cert. III Commercial Cookery | 11/04/2022 | 09/04/2023 | $0.00 | |
| 04/07/2022 Cert. III Commercial Cookery | 04/07/2022 | 02/07/2023 | $0.00 | |
| 26/09/2022 Cert. III Commercial Cookery | 26/09/2022 | 24/09/2023 | $0.00 |
Age Requirements:
All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.
BLC does not make any misleading claims or job guarantees or advertise any employment outcome with its courses
Academic Requirements:
- International students applying for this qualification either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 11 or equivalent.
English Language Requirements:
To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:
- Either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course or, IELTS score of 5.0 or equivalent with and ELICOS course (up to 10 weeks) to be taken before the main VET course. or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course. Results more than two years are not acceptable.
- Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
- Evidence that, within two 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 course from Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
- For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted on BLC’s campus (for onshore international students ONLY.)
OR
OR
OR
Please note that BLC will also accept equivalent test results from the following specified English Language Tests- TOEFL iBT, PTE Academic, Cambridge English: Advanced(CAE) and TOEFL PBT.
Pre-Training Review:
All students will undertake pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills and interview conducted by BLC enrolment officer.
Interview also aims to identify possible RPL opportunities.
Through pre-training review student will demonstrate that they have necessary skills to successfully complete the course.
Language, Literacy and Numeracy test (LLN):
Candidates undertaking this course must possess sound Numeracy skills since they will
be required to do calculations, make recipe cards and complete menu costing
If learners do not meet English and LLN requirements, learners will be asked to take
further Language, literacy and numeracy training e.g. English Language Intensive
Course for Overseas Learners (ELICOS) programs with BLC.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
In order to achieve qualification students must complete the following 25 units of competency which includes 21 core units and 4 elective units.
Core Units:
| SITXFSA001 | Use hygienic practices for food safety (*Prerequisite unit) | ||
| SITXFSA002 | Participate in safe food handling practices | ||
| SITXWHS001 | Participate in safe work practices | ||
| *SITXINV002 | Maintain the quality of perishable items | ||
| *SITHCCC005 | Prepare dishes using basic methods of cookery | ||
| *SITHCCC001 | Use food preparation equipment | ||
| *SITHKOP001 | Clean kitchen premises and equipment | ||
| SITXHRM001 | Coach others in job skills | ||
| *SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | ||
| BSBSUS201 | Participate in environmentally sustainable work practices | ||
| *SITHCCC007 | Prepare stocks, sauces and soups | ||
| *SITHCCC013 | Prepare seafood dishes | ||
| *SITHCCC014 | Prepare meat dishes | ||
| *SITHCCC006 | Prepare appetisers and salads | ||
| SITHKOP002 | Plan and cost basic menus | ||
| *SITHCCC012 | Prepare poultry dishes | ||
| *SITHPAT006 | Produce desserts | ||
| BSBWOR203 | Work effectively with others | ||
| *SITHCCC019 | Produce cakes, pastries and breads | ||
| *SITHCCC018 | Prepare food to meet special dietary requirements | ||
| *SITHCCC020 | Work effectively as a cook |
Elective Units:
| SITHIND002 | Source and use information on the hospitality industry | ||
| SITXCCS007 | Enhance customer service experiences | ||
| SITXFSA004 | Develop and implement a food safety program | ||
| *SITHKOP005 | Coordinate cooking operations |
* All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety.
This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays , skills demonstration and work-placement activities.