Description
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 organizations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.
Duration
The total duration of this course covers 55 complete weeks. During this period, 47 weeks are allocated for full-time studies, and a maximum of 8 weeks are designated for holidays and breaks. The total course comprises of Work Based Training.It is expected that the program's duration would be shorter for students who have completed components that can be identified through Recognition of Prior Learning (RPL) and/or Credit Transfer.
Entry Requirements
- The applicant should be 18 years of age or over.
- Applicant requires successful completion of an Australian Year 11 qualification or equivalent.
- Have an IELTS overall band of 5.5 or equivalent.
- Applicants are required to have successfully completed a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before enrolment.
- Learners are required to have a kitchen kit including, a chef's dress, safety boots and a knife kit including various knives and other tools be able to undertake training in the kitchen effectively.
- Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training
- It is essential for learners to be aware of and comfortable with handling complex food items, including various processed or raw meats, poultry, seafood, and dairy items considering any religious or dietary barriers that may affect their participation in the course.
- Applicants should possess basic computer and MS Office skills, including Word, Excel and PowerPoint.
Assessment Approach
Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are
unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and
procedures. Assessment requires accomplishment across all tasks to demonstrate competence and may include the following: knowledge test:
worksheets: short answer questions, practical demonstration in the training/workplace kitchen.
AIT ensures that the training and assessment strategies and practices are responsive to industry and learner needs and meet the requirements of training packages and that the learners, employers and industry have confidence in the integrity, currency and value of certification documents issued
by the Institute, through high-quality training and assessment practices that:
• Meet the requirements of training packages
• Is responsive to industry and learner needs; and
• Is delivered by appropriately qualified trainers and assessors with the right support services, facilities, and equipment.
RPL & Credit Transfer
The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences.
Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning
outcomes between matched qualifications.
Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration.
In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.
Delivery
Training will be conducted face to face on a full-time basis, both in a classroom and in AIT’s training kitchen and workplace (WBT) environment. Classroom sessions for the theoretical and practical components of the course will be held at the following location: 242 Lygon St, Carlton, VIC, 3053.
The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIT to ensure the highest quality learning experience for our students.
Units of Competence
To achieve the SIT30821 - Certificate III in Commercial Cookery qualification, candidates must complete 25 units, including 20 core units and 5 elective units, as outlined below:
Core units
| Unit | Description |
|---|---|
| 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 |
| SITHKOP010 | Plan and cost recipes |
| 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 |
Elective units
| Unit | Description |
|---|---|
| SITXFSA007 | Transport and store food |
| SITHCCC040 | Prepare and Serve cheese |
| SITHCCC026 | Package prepared food stuffs |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SITXCOM006 | Source and present information |
Overview
Accreditation
Possible Career Pathways
This qualification offers a pathway to pursue a career in the hospitality and commercial kitchen industry.
Trade Cook (Kitchen)
Cook (Hotels & Restaurants)
Cook (Clubs, Pubs)
Cook (Cafes & Coffee Shop)
Related Courses
Certificate IV in Kitchen Management
This qualification represents the role of chefs who hold a supervisory or team leading position in the kitchen. They work autonomously or with minimal guidance from others, using their discretion to solve unusual problems.
Completion of this qualification offers opportunities to work in various establishments such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. It also provides the option to establish and manage a small business within these sectors.
