Use food preparation equipment
Certificate III in Commercial Cookery
BACK TO COURSESCertificate III in Commercial Cookery
ABOUT THE COURSE
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. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Recognised by Australian Qualifications Framework and Nationally Recognised Training
Details
Course Code
SIT30821
CRICOS Course Code
114253J
Work Placement
240 hours
Location
Melbourne Campus
Delivery Mode
Face to Face and Kitchen Based
Study Load
20 per week + 5 hours self study
Fees
Please see the Fees and Charges page or contact the campus directly!
Intake
Duration
Up to 52 Weeks*
(This qualification will be delivered as full-time study over the course of 52 weeks including 8 weeks of breaks/holidays. Duration may vary based on mode of delivery and/or RPL and CT)
Course Entry Requirements
This course is available to international students. There are no specific entry requirements listed in the qualification details or training package; however, applicants must meet Auscanus Institute of Australia’s entry requirements below:
Applicants must:
• Be 18 years of age or older at the time of course commencement.
• Have successfully completed Year 12 or equivalent secondary schooling.
• Demonstrate English language proficiency through one of the following approved tests: IELTS Academic 6.0, TOEFL iBT 60, PTE Academic 50, or equivalent English language proficiency.
English language competence may also be demonstrated through documented evidence of any of the following:
• Completion of a recognised ELICOS program with an English proficiency level considered equivalent to the course entry requirements.
• Completion of at least two (2) years of study in Australia at AQF Level 4 or higher.
• Minimum five (5) years of study in English in Australia, the United Kingdom, the United States of America, Canada, New Zealand, South Africa or the Republic of Ireland.
• Completion of Year 12 or equivalent secondary schooling in English.
• Applicants without documented evidence of English language proficiency may complete an online Language, Literacy, Numeracy and Digital Literacy (LLND) assessment and achieve a satisfactory outcome to meet AIA’s entry requirements.
Note: English language requirements and exemptions may vary depending on visa requirements and individual circumstances. Please contact AIA for further details or visit the Department of Home Affairs website.
Additional Entry Requirements:
• Applicants will be required to complete a Language, Literacy, Numeracy and Digital Literacy (LLND) assessment prior to enrolment. This assists AIA in confirming the applicant’s suitability for the course and identifying any additional learning support needs.
• Applicants may be required to participate in a pre-enrolment review/interview to determine whether the course is suitable for their individual needs, career goals and capabilities.
• Students must have access to a working PC or laptop with suitable specifications to meet study requirements. Students may seek assistance from their trainer and/or assessor where required.
• Students must possess basic digital literacy skills, including the ability to communicate and access information using digital technologies, email, search engines, learning platforms and basic Microsoft Office applications, as well as access to a reliable internet connection.
• Where an applicant’s educational qualifications do not fully meet AIA’s admission requirements, other factors may be considered at the discretion of AIA. Please refer to AIA’s Admissions Policy available on the Forms & Policies page for further information.
CAREER PATHWAYS
Where will the Certificate III in Commercial Cookery take me?
If you complete this course successfully, you may work as a qualified chef in a variety of establishments.
Reception Centre Chef
Hospital Chef
Restaurant Chef
Bistro Chef
Nursing Home Chef
Motel/Hotel Chef
STUDY PATHWAYS
The further study pathways available to students who undertake this qualification include:
Once you’ve successfully completed the Certificate III in Commercial Cookery SIT30821 you can move into:
SIT40521 Certificate IV in Kitchen Management or/
Any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.
Course Structure
To achieve this qualification, students must complete 25 units: 20 core units and 5 elective units.
Students who complete individual units may receive a Statement of Attainment, provided their USI is verified. Students who complete all required units will be awarded the full qualification.
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost recipes
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices
Prepare and serve cheese
Produce and serve food for buffets
Prepare and present sandwiches
Provide service to customers
Identify hazards, assess and control safety risks
Assessments Methodology, CT and RPL
Assessment Methodology
Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:
- Written questions, projects and presentations
- Report writing and role plays/observations
- Kitchen based demonstration or work placement
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Credit Transfer (CT)
If a certificate or statement of results is produced and verified a credit transfer process will be initiated by AIA in relation to the units as per training plan. Credit transfer is an 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 AQF)
Recognition of Prior Learning (RPL/RCC)
Upon enrollment of all learning programs, AIA code of practice states that all candidates for assessment will be offered RPL. This is reiterated in the student handbook and acknowledged in writing RPL is an assessment process that assesses an individual’s non-formal and informal learning to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to and/or partial or total completion of a qualification.
“Recognition of prior learning 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 AQF)
FEES AND CHARGES
At AIA, we are committed to providing transparent information regarding our fees and charges to ensure that students have a clear understanding of their financial commitments. Our fees are structured to cover tuition, administration, and any additional services or materials required for your chosen course.
To access the comprehensive Fees and Charges document outlining the costs associated with our courses, please click the button below;
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