Domestic students only no international enrolments accepted in this program
24 Weeks
Mandatory 12 service periods
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
♦Breakfast cook
♦Catering assistant
♦Fast food cook
♦Sandwich hand
♦Takeaway cook.
No occupational licensing, certification or specific legislative requirements apply to this qualification
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
♦MVC Certificate I in hospitality.
♦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 12 service shifts for work placement./p>
SIT30816 Certificate III in commercial cookery
13 units must be completed:
♦ 8 core units
♦ 5 elective units
For further details, Please check https://training.gov.au/Training/Details/SIT20416
Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification
| ♦ | Unit code | Unit name | Unit Type |
|---|---|---|---|
| ♦ | BSBWOR203 | Work effectively with others | Core |
| ♦ | SITHKOP001 | Clean kitchen premises and equipment | Core |
| ♦ | SITXFSA001 | Use hygienic practices for food safety | Core |
| ♦ | SITXWHS001 | Participate in safe work practices | Core |
| ♦ | SITHCCC003 | Prepare and present sandwiches | Elective |
| ♦ | SITHIND002 | Source and use information on the hospitality industry | Elective |
| ♦ | SITXINV002 | Maintain the quality of perishable items | Core |
| ♦ | SITHCCC001 | Use food preparation equipment | Core |
| ♦ | SITHCCC005 | Prepare dishes using basic methods of cookery | Core |
| ♦ | SITHCCC006 | Prepare appetisers and salads | Elective |
| ♦ | SITHCCC007 | Prepare stocks, sauces and soups | Elective |
| ♦ | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
| ♦ | SITHCCC011 | Use cookery skills effectively | Core |
Mixed mode- Face to face and online
Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
And
Level 2 West 50 Grenfell street Adelaide,5000
And
SAY.Kitchen
78 Currie street Adelaide 5000 SA
Or
Approved School premises training site
