This qualification 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.

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This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

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CRICOS code: 109832K

 

Course Duration

Total course duration of 52 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Work Placement (48 complete service periods)

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.0 or equivalent

 

Career Opportunities

Cook

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of SIT30821 Certificate III in Commercial Cookery, students can pursue the SIT40521 Certificate IV in Kitchen Management

 

Units of Competencies

There are 25 units in total including 20 core units and 5 elective units must be completed for this qualification.

 

Core Units

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, egg 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

SITHKOP009  Clean kitchen premises and equipment

SITHKOP010  Plan and cost basic menus

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

SITHCCC039  Produce pates and terrines

SITHCCC025  Prepare and present sandwiches    

SITHCCC026 Package prepared foodstuffs

SITXFSA007 Transport and store food

SITXINV007 Purchase goods

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Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor 100-104 Murray Street, Perth WA 6000 (The School Cafe)  

                            267 Scarborough Beach Rd, Mount Hawthorn WA (The Cooking Professor)

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