Certificate III in Commercial Cookery

VET NATIONAL CODE: SIT30816

Total Duration

52 Weeks

(44 weeks Tuition + 8 weeks Break)

Location

NSW/QLD/TAS Campuses (AIBT)

Pricing

OffShore Int Student: $10,000 *

OnShore Student Visa Holder: $8,000*

Domestic/Citizen Student: $6,000*

* Total Materials Fee $750

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.

National Code:
SIT30816
CRICOS Course Code:
093480J
Nationally Recognised:
Delivery mode:

In Class/Blended (NSW/QLD/TAS)

Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:

January, March, June, July, September and October

Awarded by

Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:
Total number of units = 25
21 core units
Plus 4 elective units
The elective units consist of 4 from the core electives
Of the remaining 4 units
Up to 4 may be from the core electives
You can replace 4 of the core electives with any other 4 subjects (Cert II/ Cert III / Cert IV / Diploma) offered within the school of hospitality

Total Materials Fee – $750

Materials fee covers the cost of goods, materials and/or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Core Subjects

 
BSBSUS201
Participate in environmentally sustainable work practices
BSBWOR203
Work effectively with others
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012
Prepare poultry dishes
SITHCCC013
Prepare seafood dishes
SITHCCC014
Prepare meat dishes
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC019
Produce cakes, pastries and breads
SITHCCC020*
Work effectively as a cook
SITHKOP001
Clean kitchen premises and equipment
SITHKOP002
Plan and cost basic menus
SITHPAT006
Produce desserts
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXINV002
Maintain the quality of perishable items
SITXWHS001
Participate in safe work practices
 
 

Elective Subjects

 
HLTAID003
Provide first aid
SITXINV003
Purchase goods
SITXINV001
Receive and store stock
SITXFSA003
Transport and store food


*This includes a minimum of:

48 complete service periods for unit SITHCCC020 – Work effectively in hospitality service
For more information on the course content, visit: https://training.gov.au/Training/Details/SITHCCC020

Entry requirement:

Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:

A minimum of IELTS 5.5 is required.

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

There are no pre-requisites requried for this qualification

CODE TITLE LICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA001 Use hygienic practices for food safety Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
SITXFSA003 Transport and store food Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code. Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.
HLTAID003 Provide first aid Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.
SITXFSA002 Participate in safe food handling practices Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

AIBT provides approximately 360 hours of unpaid workplace vocational placement.

This includes a minimum of:

  • 48 complete service periods for unit SITHCCC020 – Work effectively as a cook

Completing all the units of competency within this qualification will lead to the issuance of a Certificate III in Commercial Cookery  (SIT30816) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.

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(+61) 1300 128 199​