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.
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT30821
| VET National Code | SIT30821 |
| Qualification Title | Certificate III in Commercial Cookery |
| CRICOS Course Code | 112506J |
| Mode of Study | Face to Face 20 hours per week plus Work Placement |
| Location of Course Delivery | Classroom: Level 17, 45 Grenfell Street Adelaide SA 5000 Kitchen: Level 2, 282 Gouger Street, Adelaide SA 5000 Work Placement : Various workplaces for work placement. |
| Course Duration | 52 Weeks including 08 weeks term breaks and holidays |
| Course Fee | Click here to view course fee |
| Intake Dates | Click here to to view intake dates |
| Course Brochure | Click here to download the course brochure |
| Unit Code | Unit of Competency Title | Core / Elective |
|---|---|---|
| SITXFSA005 | Use Hygienic Practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetizers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITXHRM007 | Coach others in job skills | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
This course is delivered face-to-face in a classroom-based and commercial setting. Practical face to face training is provided in a commercial kitchen. A work placement is also required. The timetable for this course will be advised at the time of orientation. You are required to attend classes for 20 hours per week for 44 study weeks (4 terms of 11 weeks each). Holiday breaks are as indicated in your timetable for 08 weeks.
Class sessions include a mix of theory and practical activities with a focus on creating a real-life workplace. In addition to classroom-based learning, you will also need to complete approximately 5 hours of additional, unsupervised study per week for 44 weeks including general reading and research for assessments. You will also need to complete assessments for this course which may include:
- Written questions
- Projects
- Presentations
- Reports
- Role plays/observations
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed. Your classes will be conducted in modern classrooms, and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study. You will be provided with a Student/Learner Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
We offer the following in relation to support and welfare.
- one-to-one support from the trainer/assessor
- support with personal issues
- access to additional learning resources
- reasonable adjustment in assessment
- social events
- information about external sources of support.
You may not have studied for a while, may have English as a second language or need additional assistance with literacy or numeracy. We will identify any additional support needs you may have at the time of application and enrolment and may prepare a Student Support Plan for you based on those needs.
You must
1. be at least 18 years of age and have completed the equivalent of Year 11.
2. participate in a course entry interview to determine suitability for the course and student needs.
3. have an IELTS* score of 5.5 (test results must be no more than 2 years old) or equivalent or
- educated for 5 years in an English-speaking country; or
- successful completion of an English Placement Test or
- Completed a substantial component of AQF Certificate III or above qualification from an Australian RTO in the last two years.
You can apply for recognition of existing Qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at our website. If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment. For any questions about course credit, contact us.
Students obtaining a competent result for all 25 units of competency will achieve the Nationally Recognised qualification SIT30821 Certificate III in Commercial Cookery (CRICOS Course Code: 112506J). A Statement of Attainment will be issued to students who complete less than 25 units.
Potential employment options are as a commercial cook in a range of settings. Students who complete this course may also wish to continue higher studies, individuals could progress to the following courses with Grenfell Institute of Technology Australia:
Grenfell Institute of Technology Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcomes.
Grenfell Institute of Technology Australia also does not provide any assurance that students will always get a job upon returning to their home country. However, this qualification will offer a range of skills that aspiring commercial cooks must have to work in hospitality, food service and other related sectors.