SIT30821 Certificate III in Commercial Cookery
(Direct entry)(CRICOS Course Code: 109786M)
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 and
- An Academic pathway in SIT40521 Certificate IV in Kitchen Management.
AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.
| Description | Amount |
|---|---|
| Application | $250.00 |
| Commitment | $1000.00 |
| Tuition | $9,500.00 |
| Resource | $1500.00 |
| Total course amount | $12,250.00 |
- All fees advertised are in Australian Dollars (AUD).
- Resource fee for Cert III Commercial Cookery include uniforms, toolkits, and kitchen ingredients.
52 weeks (40 academic weeks + 12 weeks of study breaks)
Mandatory scheduled classes: 2 days weekly.
Academic support day: 1 day weekly, on Fridays.
20 hours academic contact weekly.
- Year 10 or equivalent and
- Complete KIC’s Language, Literacy, Numeracy and Digital (LLND) test with at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, OET B overall test result.
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S Units marked with an *asterisk have one or more prerequisites. |
UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 20 CORE UNITS | ||||
| 1 | SITHCCC023* | Use food preparation equipment | SITXFSA005 | 1.5 |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 |
| 3 | SITHCCC028* | Prepare appetisers and salads | SITXFSA005 | 1.5 |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups | SITXFSA005 | 2 |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 |
| 7 | SITHCCC035* | Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 |
| 8 | SITHCCC036* | Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 |
| 9 | SITHCCC037* | Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 |
| 10 | SITHCCC041* | Produce cakes, pastries and breads | SITXFSA005 | 3 |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 |
| 12 | SITHCCC043* | Work effectively as a cook (Minimum of 48 workbased training sessions) | SITXFSA005, SITHCCC027 | 1 |
| 13 | SITHKOP009* | Clean kitchen premises and equipment | SITXFSA005 | 1 |
| 14 | SITHKOP010 | Plan and cost recipes | Nil | 2 |
| 15 | SITHPAT016* | Produce desserts | SITXFSA005 | 2 |
| 16 | SITXFSA005 | Use hygienic practices for food safety | Nil | 1 |
| 17 | SITXFSA006 | Participate in safe food handling practices | Nil | 1 |
| 18 | SITXHRM007 | Coach others in job skills | Nil | 1 |
| 19 | SITXINV006* | Receive, store and maintain stock | SITXFSA005 | 1 |
| 20 | SITXWHS005 | Participate in safe work practices | Nil | 1 |
| 5 ELECTIVE UNITS (3 Elective units from Group A + 2 units from Group B) | ||||
| 21 | SITHCCC025* | Prepare and present sandwiches | SITXFSA005 | 1.5 |
| 22 | SITHCCC038* | Produce and serve food for buffets | SITXFSA005, SITHCCC027 | 2 |
| 23 | SITHCCC040* | Prepare and serve cheese | SITXFSA005 | 1.5 |
| 24 | SITXCCS014 | Provide service to customers | Nil | 1 |
| 25 | SITXINV007 | Purchase goods | Nil | 1 |
| Academic weeks | 40 weeks | |||
| Course study breaks | 12 weeks | |||
| Total course duration for 25 units of competency | 52 weeks | |||
