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SIT30816

CERTIFICATE III IN
COMMERCIAL COOKERY

Qualification Description

The SIT30816 Certificate III in Commercial Cookery 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.
 

The modern hospitality industry is quickly developing into a fast changing, high growth culture. Therefore, leading industry employers, ranging from world class hotels to gourmet restaurants, are constantly seeking out the best talents to help them deliver the best customer experiences. The qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The qualification from the Sydney College of Business & Management (SCBM) ensures that successful graduates have taken the first step to a successful career in the commercial kitchen environment. Possible job titles for our graduates include:

  • Commercial Cook (Cook-Chill Kitchen)
     

  • Commercial Cook (Hospital)
     

  • Commercial Cook (Large Restaurant)
     

  • Commercial Cook (Small Restaurant)
     

  • Commercial Cook (Restaurant and Catering Company)
     

  • Bar Attendent
     

  • Chef de cuisine
     

  • Chef Patissier
     

  • Sous Chef

Units of Competency

The SIT30816 Certificate III in Commercial Cookery consists of 25 units.

The diploma consists of 21 core units and 4 elective units. Click here for more information.

BSBSUS201
BSBWOR203
SITHCCC001
SITHCCC005
SITHCCC006
SITHCCC007
SITHCCC008
SITHCCC012
SITHCCC013
SITHCCC014
SITHCCC018
SITHCCC019
SITHCCC020

SITHKOP001

SITHKOP002

SITHPAT006

SITXFSA001

SITXFSA002

SITXHRM001

SITXINV002

SITXWHS001

BSBITU306

SITHIND002

SITXWHS002

SITXINV001

Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads

Work effectively as a cook

Clean kitchen premises and equipment

Plan and cost basic menus

Produce desserts

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Maintain the quality of perishable items

Participate in safe work practices

Design and produce business documents

Source and use information on the hospitality industry

Identify hazards, assess and control safety risks

Receive and store stock

Award Upon Completion

Students obtaining a competent result for all 25 units of competency will acheive the nationally recognised award: SIT30816 Certificate III in Commercial Cookery. The full diploma can require up to 18 months of full time study. Students completing less than 25 units towards the qualification will receive a Statement of Attainment specifying the units completed.

Previous Recognitions
 

We offer Credit Transfer (CT) to students who can provide evidential documentation pertainings to completion of the unit(s) of competency through prior formal study. Candidates with prior experience can be assessed based on Recognition of Prior Learning (RPL).

No charge applies for Credit Transfer (CT).

 

Fees apply when assessing unit(s) of competency based on Recognition of Prior Learning (RPL).

Payment Structure

COVID-19 Special Offer Payment Structure!

Option 1 : A one-off payment of $ 1,999 which covers the full course fee, including enrolment, all relevant training materials, assessment outcomes. 

Option 2 : An initial payment of $ 300 followed by $ 97/month over 18 months.

Total course fee is $ 2,046 over 12 months for option 2 which covers the full course fee, including enrolment, all relevant training materials, assessment outcomes.

Enrolment Pre-Requisites

Successful completion of Australian Year 12 or Australian equivalent is mandatory.


Relevant work experience will be taken into consideration for Recognition of Prior Learning assessments towards any unit(s) of competency.

Training Package Requirements

There are no Training Package entry requirements for this qualification.

Licensing Requirements

No licensing, legislative or certification requirements apply to this qualification.

Course Structures

This is aimed at students with no formal work experience or previous educational qualifications who are looking at a career in Commercial Cookery. Students will learn skills and knowledge to perform a variety of management duties within the hospitality industry.

Target clients of this qualification are new and experienced entrants to the Commercial Cookery sector with some exposure to kitchen hand, chef assistant or member of the hospitality sector.
 

This qualification would apply to individuals with various job titles including restaurant sous chef, cook, and kitchen attendant. Individuals in these roles may possess substantial experience in a range of settings but seek to further develop their skills across a wide range of commercial cookery functions.

Conversely, it may also apply to those with little or no vocational experience, but who possess sound theoretical commercial cookery skills and knowledge that they would like to develop in order to create further educational and employment opportunities.

Course Details
 
 

Course Structure:

 

 

 

 

 

 

 

 

 

Study Commitment:


Assessment Types:

Attendance:

At least 18 months full-time study, or equivalent part-time study. Timeframe varies depending on the appropriate course structure for the candidate.

 

Additionally, the candidate needs to complete 48 complete service periods/shifts of demonstrated integrated skills within the hospitality industry.

  1. Practical Unit Requirement for SITHCCC020 - Work Effectively as a Cook must be completed by the student in the SCBM designated Commercial Kitchen environment, or

  2. Students with current work commitments within a Commercial Kitchen environment can submit a request to complete the practical requirement within their own workplace.
     

20 Hours/Week. This includes attendance/participation and directed study. You will also need to additional hours of self-directed study.

All vocational courses are assessed through a combination of assessment types that may include examinations, essays, reports, group tasks, portfolios and/or presentations.

An individual training plan will be provided when you enrol in this course. Your plan will outline the recommended study timetable and detail your units and assessments.

Delivery & Assessment

SCBM offers blended learning with a combination of face-to-face and online delivery method of the SIT30816 Certificate III in Commercial Cookery. Face to face learning is conducted at our Marrickville Campus.

Due to COVID-19, we are currently only offering our classes online. Eligible students will require a computer with a stable internet connection along with the latest version of Zoom Cloud Meetings (version 4.6.9 or higher) to be able to attend classes.

Electronic copies of all relevant course materials and assessments required for the completion of SIT30816 Certificate III in Commercial Cookery will be provided by SCBM to enrolled students. The primary method of submission for completed assessments will be via email.

Practical Requirement:

SITHCCC020 - Work Effectively as a Cook

Practical Unit Requirement for SITHCCC020 - Work Effectively as a Cook must be completed by the student in the SCBM designated hospitality service environment at Sapori D'Italia, located in 163 Oak Rd, Kirrawee NSW 2232.

Students with current work commitments within an hospitality service environment can submit a request to complete the practical requirement within their own workplace.

Refund Policy

Payments of all refunds, to students who are entitled to a refund, are in accordance with the SCBM Refund Policy.

The below table outlines the specific Reason for Refunds and the necessary Notification Requirements (exceptional circumstances are considered on a case by case basis):

Reason for Refund
Notification Requirements
Refund Policy
Course cancelled by SCBM
100% of the course fee (paid by the student)
Student withdrawn from the course by SCBM
After course commencement, due to inappropriate behavior
Nil Refund
Student Withdraws
In writing, eight (8) calendar days or more prior to the course commencement
100% of the course fee
Student Withdraws
In writing, within seven (7) calendar days prior to the course commencement
75% of the full course fee
Student Withdraws
In writing, less than 24 hours prior to course commencement
Nil Refund
Course Outcomes

Further Study

Completion of SIT30816 Certificate III in Commercial Cookery creates a pathway towards the SIT40516 Certificate IV in Commercial Cookery.

Industry Demand

Hospitality and Tourism is one of the largest and most lucrative exports in Australia, which draws a significant proportion of both domestic and foreign investment and demand.

 

Accommodation and Food Services employment is projected to increase by 9.1% over the three years to May 2023 (above the 7.1% expected growth across all industries). Particularly strong growth is expected in the Cafés, Restaurants and Takeaway Food Services sector (11.9%).

Intake Information

Please enquire here and our administration team will contact you regarding available intakes.