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.
52 weeks (including public holidays, re-assessment and catch-up classes) – full-time study 20 contact hours per week timetabled over 3 days per week.
The program is classroom-based delivery face to face and work placement with trainer led training in classrooms, commercial kitchens, and computer labs consisting of lectures, group discussions, workshops, and simulated or actual industry work environments. Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence.
Australian International Institute of Technology has the following entry requirements for the SIT30821 Certificate III in Commercial Cookery. All International students must:
Be at least 18 years of age (at the time of enrolment);
Must have completed at least the equivalent of Year 12 (Australia);
Complete the Pre-Training Review (PTR) and Language, Literacy, and Numeracy (LL&N) process;
Complete a Digital Literacy Diagnostic;
Meet minimum English Language Proficiency Requirements.
The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.
Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.
Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 48 complete Food Service periods (Approximately 196 work placement hours)*.
Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into the SIT40521 Certificate IV in Kitchen Management or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.
Total number of units of competency – 25 (This qualification has 20 Core units and 5 Elective units)
Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.
| unit code | unit title | core/elective |
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