Course Code: SIT30821 | CRICOS Course Code: 116658E
SIT30821 Certificate III in Commercial Cookery
Course Duration
52 Weeks in total - 12 Weeks of breaks/holidays - 30 Weeks of tuition - 10 Weeks of work placement (20 contact hours per week = 200 hours)
Study Load
Full time
Study Mode
• Face to face in classroom
• Self study
• Training kitchen
• WBT (Work Base Training)
Intakes
Jan, Apr, Jul, Oct
(Monthly Intakes are also available, please contact us)
Learning portal
Assessments & all learning resources accessible via e-learning portal
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 course includes a component of work-based training – consisting of 10 weeks x 20 contact
hours per week (200 hours).
This qualification provides a pathway to work as a cook in organisations such as restaurants,
hotels, clubs, pubs, cafes, and coffee shops.
Study mode:
• Face to face in classroom
• Self study
• Training kitchen
• WBT (Work Base Training)
Job opportunity:
Cook, Assistant Cook, Cook’s helper
After achieving SIT30821 Certificate III in Commercial Cookery, individuals may choose
to progress to SIT40521 Certificate IV in Kitchen Management.
| Based on the course outcomes and training package requirements, the following units of competency have been selected for this qualification; | |
| Unit Code and Title | Type |
| SITHCCC023 Use food preparation equipment* | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery* | Core |
| SITHCCC028 Prepare appetisers and salads* | Core |
| SITHCCC029 Prepare stocks, sauces and soups* | Core |
| SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes* | Core |
| SITHCCC031* Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 Prepare poultry dishes* | Core |
| SITHCCC036 Prepare meat dishes* | Core |
| SITHCCC037 Prepare seafood dishes* | Core |
| SITHCCC041 Produce cakes, pastries and Breads* | Core |
| SITHCCC042 Prepare food to meet special dietary requirements* | Core |
| SITHCCC043 Work effectively as a cook*# | Core |
| SITHKOP009 Clean kitchen premises and equipment* | Core |
| SITHKOP010 Plan and cost recipes | Core |
| SITHPAT016 Produce desserts* | Core |
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITXINV006 Receive, store and maintain stock* | Core |
| SITXWHS005 Participate in safe work practices | Core |
| SITHCCC025* Prepare and present sandwiches | Elective |
| SITHCCC026* Package prepared foodstuffs | Elective |
| SITHCCC038 Produce and serve food for buffets | Elective |
| SITXWHS006 Identify hazards, assess and control safety risks | Elective |
| SITHCCC040* Prepare and serve cheese | Elective |
* These units have a pre-requisite. Pre-requisites must be scheduled and completed prior to undertaking these units.
# Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods; 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.
Note: Elective units are subject to change to meet client and industry requirements.
Admission Requirements:
PEIA has identified that clients will need to meet the following entry requirements prior to course commencement
- Students Must be 18 years of age on commencement
- Completion of Year 12 or equivalent
- IELTS 6.0 or higher Or Equivalent (e.g., TOEFL, ISLPR, CSWE, General English, EAP) English language test scores
Note: New English language requirements apply to all Student visa applications lodged on and after the 23 March 2024. Please refer to:
- Complete an LLN assessment to identify if the potential student requires
LLN support
Tuition fee: $11,000*
Material fee: $1,500*
Application fee: $250*
*All amount is in Australian dollar
Notes:
1. All fees and charges are in Australian Dollars (AUD) and GST exempt
2. Student’s fees and charges may vary where RPL and/or CT has been approved
Jan, Apr, Jul, Oct (Monthly Intakes are also available, please contact us)
Main Campus
15C/342 Albany Highway,Victoria Park, WA 6100, Australia.
PEIA Training Campus –
15C/342 Albany Highway, Victoria Park, WA 6100
PEIA Training Kitchen –
“The Kitchen Balcatta”, 2 Cressall Road, Balcatta,WA 6021
CERTIFICATION
RESOURCES
Student Learning Resources
Student Assessment Resources
Supported e-learning resources to enhance knowledge and skills
