SIT30821 – Certificate III in Commercial Cookery

CRICOS Course Code: 111257G

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.

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

• Minimum age of 18 years and above 
• Satisfactory completion of the equivalent of Australian Year 11 or higher 

Note: Results older than two years are not acceptable (for offshore applicants) 

OR 

2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States

OR 

3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) IV qualification or higher level qualification, from the Australian Qualifications Framework on a student visa.

OR 

4. Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy, Numeracy (LLN) and Digital (D) literacy test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.

Onshore International Students 

• Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. 

Offshore International Students 

• Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner.

Other Conditions:

• Students required to invest on average 6 hours a week of guided learning during the training weeks and does not include the term breaks. 

Learners who successfully complete this qualification may progress into further studies such as:

SIT40521 Certificate IV in Kitchen Management

Full time: over a period of 52 weeks

• 52 weeks of delivery is inclusive of 6 weeks holiday breaks and 10 Weeks of work placement
• Classroom sessions of 20 hours per
• Training support hours include the assistance provided after the classroom session or on request by learners either via face-to-face or phone, skype or email to support learners to undertake the learning activities and other academic matters.
• Guided Learning hours are monitored by Trainers/Assessors.

 Classroom Blended including classroom sessions, guided leaning and theory assessments at Home, Work placement and simulated workplace environment.

Learners can demonstrate competency through formal, non-formal and informal learning:

• Formal learning refers to learning that takes place through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree);
• Non-formal learning refers to learning that takes place through a structured program of instruction, but does not lead to the attainment of an AQF qualification or statement of attainment (for example, in-house professional development programs conducted by a business); and
• Informal learning refers to learning that results through the experience of work-related, social, family, hobby or leisure activities (for example the acquisition of interpersonal skills developed through several years as a sales representative).
• Learners are encouraged to apply for RPL before or immediately after formal enrolment but before the facilitated delivery of units to ensure that they do not miss any class/workshop opportunities offered should they be unsuccessful in the RPL process.
• To know more about how RPL is conducted please refer to the following documents:
  • RPL policy and procedure
  • RPL kit for the qualification

How prospective learners will be made aware of RPL

Prospective learners will be informed of the RPL policy and process before enrolment into the program, via discussions, orientation, Pre-Enrolment and Post Enrolment learner information.

Participants are required to undertake 192 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.

Classroom facility:
Suite 2, Level 4, 97 Pirie Street, Australia SA 5000

Kitchen Classroom Address:
Shop 7 57/63 Bagster Road, Salisbury North, SA 5108

Intake Schedule