CRICOS - 109918D
SIT30821 Certificate III in Commercial Cookery
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.
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.
Duration
52 weeks including 4 weeks of term break and 48 service periods of work placement.
Commitment
3 days per week (2X 9:00am – 5:00pm, 1X 9:00 am to 3:30 pm)
Qualification
SIT30821 Certificate III in Commercial Cookery
Delivery Mode
Mixed modes • Face-to-face study • Self-paced study
Course Structure
The course will be delivered over 52 weeks. The course will be delivered in 2 terms over two semesters.
Semester One
The following identifies each term and the units of competence to be delivered: *asterisk have one or more prerequisites. Refer to individual units for details.
Term One, Semester One
| SITXWHS005 | Participate in safe work practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITXINV006* | Receive, store and maintain stock |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030** | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Term One, Semester Two
| SITXHRM007 | Coach others in job skills |
| SITHKOP010 | Plan and cost recipes |
| SITXINV007 | Purchase goods |
| SITHPAT016* | Produce desserts |
| SITHCCC042** | Prepare food to meet special dietary requirements |
Term Two, Semester Two
| SITHCCC037** | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC044* | Prepare specialised food items |
| SITHCCC043* | Work effectively as a cook |
Cost
| Application Fee (not refundable) | AUD 300 |
| Tuition Fee | AUD 12000 |
| Administration fee | AUD 500 |
| Learning Resources | AUD 800 |
| Training Consumables | AUD 900 |
| Uniform and toolkit charges | AUD 500 |
| Total AUD | 15000 |
Assessment Methods
Following assessments will be conducted during delivery and assessment of Units of competencies.
Practicals/Observation
Portfolio of Work
Written Report/Project Work
Role Play
Presentation/Observations
Work Place Requirements
The learner must complete a minimum of 48 service periods in an approved venue ,organised, facilitated, and supervised by ACI
Delivery Locations
Adelaide Culinary Institute -Level 10 WEST, 50 Grenfell street, Adelaide 5000
78 Currie street Adelaide 5000