SIT30821 – Certificate III in Commercial Cookery
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Application ProcessSIT30821 – Certificate III in Commercial Cookery
Apply and evaluate solutions to unpredictable problems.
Apply NowSIT30821 – 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.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 by BLC.
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.
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 |
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 |
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25
Apr.2024Anzac Day
ANZAC stands for Australian and New Zealand Army Corps.
Anzac Day falls on the 25th of April each year. The 25th of April was officially named Anzac Day in 1916.
On the 25th of April 1915, Australian and New Zealand soldiers formed part of the allied expedition that set out to capture the Gallipoli peninsula. These became known as Anzacs and the pride they took in that name continues to this day.
The Anzacs landed on Gallipoli and met fierce resistance from the Ottoman Turkish defenders. Their plan to knock Türkiye out of the war quickly became a stalemate and the campaign dragged on for eight months.
At the end of 1915, the allied forces were evacuated. Both sides suffered heavy casualties and endured great hardships. Over 8,000 Australian soldiers were killed.
The meaning of Anzac Day today includes the remembrance of all Australians killed in military operations.