Certificate III in Commercial Cookery
About This Course
SIT30821 Certificate III in Commercial Cookery is a qualification that 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 is essential for recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as hotels, restaurants, clubs, pubs, cafes, and coffee shops.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
Whilst there are no formal entry requirements or prerequisite, to enrol in the qualification at Marriott Academy, students must be at least 18 years of age at the time of course commencement and must demonstrate that they have attained Language, Literacy and Numeracy Skills to at least Australian Core Skills Framework (ACSF) level 3.
Training Subsidies and Entitlement Programs
Marriott Academy does not provide students with access to any training subsidies or entitlement programs. Students may access information from the relevant government websites.
Work Placement
Students will be required to complete 48 service periods (4 hrs each, total 192 hours) in an industry workplace. Students will be placed by Marriott Academy into a workplace. The host employers will have entered into an agreement with Marriott Academy for the provision of work placements.
Units Information
Total number of units = 25 (20 core units, plus 5 elective 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, eggs 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 recipes
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
SITHCCC026* Package prepared foodstuffs
SITHCCC039* Produce pates and terrines
SITHCCC040* Prepare and serve cheese
SITXCCS014 Provide service to customers
SITXWHS006 Identify hazards, assess and control safety risks
Mode of Delivery
Full time face to face scheduled classes (20 hours per week), simulated workplace and real workplace delivery and assessment.
Assessment Methods
Assessment may involve a combination of written assignments, project tasks, and practical tasks.
Duration
52 weeks + 6 weeks break (Total weeks: 58) Including industry placement.
Resources & Facilities
Fees & Charges
Enrolment application fee: $AUD250.00
Overseas Student Fee: $AUD12,200.00
Materials Fee: $AUD1,000.00
Once enrolled, these fees will not change for the duration of the student’s enrolment. Fees may, however, change for new intakes, and these will be clearly reflected in all marketing materials and in student enrolment agreements.
