SIT30816

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.

  • Course Code

    Course Code: CRICOS Code:
    SIT30816 097109G

  • Course Name

    Certificate III in Commercial Cookery

  • Delivery Mode

    Classroom: Duration:
    (Face to face) 55 weeks

  • Campus

    20, Otter Street, Collingwood VIC 3066

  • Course Fee

    Contact us for latest updates
    +61 3 90880255

Core Units

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

ELECTIVE Units

SITXCOM002 Show social and cultural sensitivity Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITXINV001 Receive and store stock Elective

To be eligible to enrol in SIT30816 – Certificate III in Commercial Cookery, participants must meet the following eligibility criteria:

  • Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course.
  • All students must be of the age 18 years or over at the time of the scheduled course commencement.
  • Learners must meet English language requirements of the qualification.
  • No gap in the study. If there is a gap in the study, it needs to be justified by providing the evidences (such as pay slips, job offer in case the student started working after he/she left study).
  • All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.

Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit

This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • takeaway cook

Further training pathways from this qualification include, but are not limited to, Certificate IV in Commercial Cookery.

This course is offered full time over one year or 55 weeks including holidays (8 weeks) on a full-time basis for 20 hours per week for 47 weeks. Students need to gain competency in 25 units (21 core units and 4 elective units) to successfully complete this course.

Monthly Intake commencing the first Monday of every month.

Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at Level 3, 20 Otter street, Collingwood VIC 3066.

Assessments comprise of written assignments/projects/reports/Observation.

Recognition of prior learning (RPL)

Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.

(Source: https://www.aqf.edu.au/sites/aqf/files/rpl-explanation.pdf)

Credit Transfer

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

(Source: https://www.aqf.edu.au/sites/aqf/files/credit-transfer-explanation.pdf)