SIT30816 Certificate III in Commercial cookery

Education Training and Employment Australia

Course details

CRICOS course code: 104657E

Level of study: Certificates & Diplomas

Summary

PATHWAYS FROM THE QUALIFICATION

Further training pathways from this qualification include

  • SIT40516 Certificate IV in Commercial Cookery
  • SIT50416 Diploma of Hospitality Management
  • SIT60316 Advanced Diploma of Hospitality Management

EMPLOYMENT OR OCCUPATIONAL PATHWAY

The Certificate II in Kitchen Operations prepares student for the preparation of Simple as well as complex dishes and getting job ready for small to large restaurants to work as a chef.
Job roles related to this qualification include:

  • Chef
  • Sous chef

Assessment Methods

Each unit will be assessed by a minimum of three (3) types of assessment:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills
  • Practical demonstration and observation of skills in a simulated environment

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 appetizers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg 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 breads

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

SITHASC001 Prepare dishes using basic methods of Asian Cookery

SITHASC006 Prepare Asian rice and noodles

SITHASC008 Prepare Asian cooked dishes

SITXINV001 Receive and store stock

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
7,500 Per Year
Read moreMaterials Fee: 1,000
Expected Oct 2023 52 weeks including 8 weeks break (All the course for International...
Read more52 weeks including 8 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)
Read more52 weeks including 8 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)

Full time
Education Training and Employment Australia
Level 1, 113 Burgundy Street
Melbourne Victoria 3084
Australia
7,500 Per Year
Read moreMaterials Fee: 1,000
Expected Oct 2023 52 weeks including 8 weeks break (All the course for International...
Read more52 weeks including 8 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)
Read more52 weeks including 8 weeks break (All the course for International students are run over 2.5 days for a minimum of 20 hours per week)

Blended study
Education Training and Employment Australia
Level 1, 113 Burgundy Street
Melbourne Victoria 3084
Australia

Entry criteria

RTO REQUIREMENTS

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.

TRAINING PACKAGE

There are no pre-requisite or any other training package entry requirements to enrol in this course.

PATHWAYS INTO THE QUALIFICATION

Credit may be granted towards this qualification by those who have completed SIT20416 Certificate II in Kitchen operations in this Training Package or other relevant qualifications.

Address

Education Training and Employment Australia
Level 1, 113 Burgundy Street
Melbourne Victoria 3084
Australia
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