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SIT30821 Certificate III in Commercial Cookery

CRICOS 109854D
by admin
0 Lessons
0 Students

Course duration

52 weeks including 4 weeks term break

Work placement

48 Service periods in MVC approved Commercial kitchen

Unit structure

Unit by unit

Training method

Trainer led in the classroom and structured self-paced study

Assessment methods

  • Written questions
  • Roleplay
  • Practicals/Observation
  • Written reports/reflection
  • Industry placement
  • Assessment activity projects

Qualification description and job roles

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.

Packaging rules

25 units must be completed:
20 core units
5 elective units
Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

For further details, Please check https://training.gov.au/Training/Details/SIT30821

Qualification Pathway

A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:

  • Off-the-job training, e.g. Attending classroom-based learning programs
  • On-the-job training, e.g. Apprenticeships, traineeships
  • Recognition of prior learning
  • Credit transfer

Pathways into the qualification
Individuals may enter SIT30821 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification
After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to SIT40421 Certificate IV in Kitchen management.

Entry requirements and reasonable adjustments

There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:

  • Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 3
  • Attend and participate in scheduled training and assessment.
  • Participate in workplace tasks to employer expectations.
  • Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
  • Be able to work in an industry environment.
  • Can work paid/unpaid 48 service shifts for work placement.

International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au

Units of competencies offered at MVC

Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.

Unit Code Unit Name
SITXWHS005 Participate in safe work practices
SITXWHS006 Identify hazards, assess and control safety risks
SITXHRM007 Coach others in job skills
SITHKOP010 Plan and cost recipes
SITXINV007 Purchase goods
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHKOP009* Clean kitchen premises and equipment
SITXINV006* Receive, store and maintain stock
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHPAT016* Produce desserts
SITHCCC042** Prepare food to meet special dietary requirements
SITHCCC038* Produce and serve food for buffets
SITHCCC031** Prepare vegetarian and vegan dishes
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030** Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC032 ** Produce cook-chill and cook-freeze foods
SITHCCC035** Prepare poultry dishes
SITHCCC036** Prepare meat dishes
SITHCCC037** Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC044* Prepare specialised food items
SITHCCC043* Work effectively as a cook

Mode of delivery

Face to face full time study 20 hours a week
Self-paced study minimum 5 hours a week

Delivery Location

  • Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
  • Level 2 West 50 Grenfell street Adelaide,5000 And
  • 78 Currie street Adelaide 5000 SA Or
    Approved School premises training site