Course Detail

Description

CRICOS CODE: 112186J

The SIT30821 Certificate III in Commercial Cookery reflects the role of culinarians who deploy their specialised cookery skills and sound knowledge of kitchen operations to plan, organise, and prepare food and menu items. Using discretion and judgment, they work semi-autonomously and under limited supervision using plans, policies, and procedures to guide work activities.

Successful completion of this qualification contributes to recognition as a trade chef qualified to work in a range of commercial workspaces including restaurants, hotels, clubs, pubs, cafes, breweries, and wineries.

Learn how to create a range of dishes inspired by local and international cuisine, meet and understand special dietary requirements, plan and develop recipes, ensure safe food handling, workplace health and safety standards and maintain kitchen hygiene. Team up and work adeptly in a commercial kitchen setting and acquire knowledge of balance and flavour profiles that will boost your career overseas as well.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

You can further advance in your career by enrolling in the SIT40521 Certificate IV in Kitchen Management.

Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course entry and English language requirements:

  • Applicant must be 18 years of age or older.
  • Successful completion of an Australian Year 12 or equivalent.
  • IELTS band 6.0 or equivalent.

Applicant does not need to provide evidence of English language proficiency if one of the following applies:

  • Applicant is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland.
  • Applicant is a Foreign Affairs or, Defence sponsored student or a Secondary Exchange student (AASES).
  • Applicant is enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), a course registered to be delivered in a language other than English, or a registered post-graduate research course.
  • Applicant has completed at least 5 years’ study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland.
  • In the 2 years before applying for the student visa, applicant completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
  • If an applicant has not undertaken any English Language Proficiency Test like IELTS, PTE, etc and does not meet the exempted criteria given above for English language proficiency, an applicant is required to undertake a Language, Literacy and Numeracy (LLN) test at Riverdale Institute and required to achieve a satisfactory LLN score to gain entry into their course.

Minimum required LLN score for entry into this course:

  • Learning: 3
  • Reading: 3
  • Writing: 3
  • Oral Communication: 3
  • Numeracy: 3

Please note that Riverdale Institute will not enrol an applicant into a course, if an applicant is unable to achieve satisfactory LLN score and that Riverdale Institute deems it is unable to offer sufficient LLN support to an applicant to complete their studies.

Pre-training Review (PTR):

The purpose of conducting the Pre-training review is to:

  • Ascertain an applicant’s aspirations and interests with due consideration to the likely job outcomes from the development of new competencies and skills.
  • Ascertain a suitable, and the most suitable qualification for an applicant to enrol in, based on their existing educational attainment, capabilities, aspirations, and interests and with due consideration to the likely job outcomes from the development of new competencies and skills.
  • Ascertain that the proposed training and assessment strategy and resources used are appropriate for an applicant.
  • Identify and assess the support needs and services like LLN support, personal support, non-academic support etc that an applicant would require during their studies.

PTR will be conducted during the enrolment application process and before admission is finalised using the PTR form. Please refer to Riverdale Institute’s Pre-Training Review Policy and Procedure.

Total number of units: 25

For more information, please refer to www.training.gov.au

  • 20 core units
Unit Code Unit Name
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
  • 5 Elective units
Unit Code Unit Name
SITXWHS006 Identify hazards, assess and control safety risks
SITHCCC039* Produce pates and terrines
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITHCCC026* Package prepared foodstuffs

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

For more details, please click here.

You can further advance in your career by enrolling in the SIT40521 Certificate IV in Kitchen Management.

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