This program is scheduled for 52 weeks including 4 weeks of Term Break. Students will attend the college 2.5 days per week (20 hours a week full time study). All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.
This qualification reflects the role of commercial cook who uses 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 & procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops. Possible job title includes: Cook.
Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to
♦SIT40416 Certificate IV in Commercial Cookery
♦SIT40616 Certificate IV in Catering Operations
♦SIT40716 Certificate IV in Patisserie.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
♦Students must be minimum 18 years of age.
♦Have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment.
♦Students must be minimum 18 years of age and must have completed an equivalent of year 12
♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 3 - based on pre enrollment LLN assessment
♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.
25 units must be completed:
♦ 21 core units
♦ 4 elective units
The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.
|♦||Unit Code||Unit Name||Unit Type|
|♦||BSBSUS201||Participate in environmentally sustainable work practices||Core|
|♦||BSBWOR203||Work effectively with others||Core|
|♦||SITHCCC001||Use food preparation equipment||Core|
|♦||SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|♦||SITHCCC006||Prepare appetisers and salads||Core|
|♦||SITHCCC007||Prepare stocks, sauces and soups||Core|
|♦||SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Core|
|♦||SITHCCC012||Prepare poultry dishes||Core|
|♦||SITHCCC013||Prepare seafood dishes||Core|
|♦||SITHCCC014||Prepare meat dishes||Core|
|♦||SITHCCC018||Prepare food to meet special dietary requirements||Core|
|♦||SITHCCC019||Produce cakes, pastries and breads||Core|
|♦||SITHCCC020||Work effectively as a cook *(Work Placement)||Core|
|♦||SITHKOP001||Clean kitchen premises and equipment||Core|
|♦||SITHKOP002||Plan and cost basic menus||Core|
|♦||SITXFSA001||Use hygienic practices for food safety||Core|
|♦||SITXFSA002||Participate in safe food handling practices||Core|
|♦||SITXHRM001||Coach others in job skills||Core|
|♦||SITXINV002||Maintain the quality of perishable items||Core|
|♦||SITXWHS001||Participate in safe work practices||Core|
|♦||BSBCMM201||Communicate in the Workplace||Elective|
|♦||SITHIND002||Source and use Information on Hospitality Industry||Elective|
|♦||SITXINV001||Receive and store stock||Elective|
|♦||SITHCCC003||Prepare and present sandwiches||Elective|
This program has been designed to be delivered as face-to-face as workshops with practical kitchen sessions. Some assessment activities will be completed in the workshop and kitchen.
In addition, students will be required to participate in an industry placement (48 service periods), organised by MVC.
In a highly supportive environment, the Trainer will teach students theory and practical sessions in a classroom environment. Activities include:
♦ group discussions
♦ case studies / scenarios
♦ role plays
♦ industry placement
♦ practical kitchen assessments / restaurant activities
♦ workplace examples
RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.
For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.
kitchen 78 Currie street Adelaide 5000