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SIT30821 – Certificate III in Commercial Cookery

Certificate 3 commercial cookery courses

SIT30821 – 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.

VET National Code
SIT30821
CRICOS Course Code
109890M
Duration
52 weeks (incl. holidays and term break)
Delivery Mode
The course is delivered face-to-face in classrooms and in work placement with access to computer, printers, software and access to all the equipment and resources identified in each unit of competency. Practical components of the course are delivered face-to-face as timetabled in an allocated classroom or kitchen at BLC.
Tuition Fee
$11,500
Enrolment Fee
$200
Material Fee
$1,100
Work Based Training
280 hours

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.

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:
I. 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.
OR
II. 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.
OR
III. 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.
OR
IV. 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.)

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 student 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.

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.

In order to achieve qualification students must complete the following 25 units of competency which includes 20 core units and 5 electives 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:

SITHCCC038*

Produce and serve food for buffets

SITHCCC040*

Prepare and serve cheese

SITHCCC044*

Prepare specialised food items

BSBSUS211

Participate in sustainable work practices

SITXCOM006

Source and present information

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

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.