SIT30816 Certificate III in Commercial Cookery

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

Students will need to complete 21 core units and 4 elective units of competency to attain the qualification.

Core Units

• BSBSUS201 – Participate in environmentally sustainable work practices
• BSBWOR203 – Work effectively with others
• SITHCCC001 – Use food preparation equipment
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHCCC006 – Prepare appetisers and salads
• SITHCCC007 – Prepare stocks, sauces, and soups
• SITHCCC008 – Prepare vegetable, fruit, eggs, and farinaceous dishes
• SITHCCC012 – Prepare poultry dishes
• SITHCCC013 – Prepare seafood dishes
• SITHCCC014 – Prepare meat dishes
• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHCCC019 – Produce cakes, pastries, and bread
• SITHCCC020 – Work effectively as a cook
• SITHKOP001 – Clean kitchen premises and equipment
• SITHKOP002 – Plan and cost basic menus
• SITHPAT006 – Produce desserts
• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices
• SITXHRM001 – Coach others in job skills
• SITXINV002 – Maintain the quality of perishable items
• SITXWHS001 – Participate in safe work practices

Elective Units*

• SITHIND002 – Source and use information on the hospitality industry
• SITXFSA004 – Develop and implement a food safety program
• SITXCCS007 – Enhance customer service experiences
• SITHKOP005 – Coordinate cooking operations

*Elective units for this qualification are current at the time of publication and are subject to change.

Work-Based Training (WBT)

200 hours consisting minimum of 48 complete service periods/shifts with a combination of breakfast, lunch, dinner, and special functions.

Age Requirements

All students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.

English Language Requirements

Mervic approved LLN (ACSF level 3) or an English Placement Test;

OR

General English with Intermediate level achieved;

OR

Mature-age candidates with relevant industry experience

Academic Requirements

Completion of Year 11 or higher.

Pre-Training Review

All students are required to undertake a pre-training review that aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, and relevant experience.

Qualification Recognition

Qualifications offered by Mervic College are based on the principles, guidelines, and standards set by the Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.