Course Code: SIT60316
CRICOS Code: 106419C
Course Code: SIT30816 CRICOS Code: 099222A
This qualification reflects the role of commercial 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.
To achieve this qualification, you must have completed mandatory 200 hours of work placement.
No pre-requisite requirement for this qualification as per course training package.
Course Duration: 58 weeks
Course Fee: AUD $18,000 (Includes material fee, enrolment fee and commercial kitchen training)
Enrolment Fee: AUD $350
Blended (Face to Face + Online)
|16th May, 2022||30th January, 2023|
|18th July, 2022||06th March, 2023|
|22nd August, 2022||24th April, 2023|
|10th October, 2022||29th May, 2023|
|14th November, 2022||17th July, 2023|
|21st August, 2023|
|09th October, 2023|
|13th November 2023|
- Must be 18 years of age or older at the time of course commencement
- Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
- Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
- Must demonstrate English level of IELTS 5.5 with no band less that 5.0 or equivalent, such as:
PTE Academic 42
General English Upper Intermediate
Certificate III or higher qualification with an Australian institution.
- Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.
Students will need to successfully complete all units in this course to receive certificate of SIT30816 Certificate III in Commercial Cookery. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.
It is mandatory to complete work placement hours to be eligible for attainment of this qualification.
This qualification enables the student to seek employment in the following job roles:
- This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
- Possible job title includes – cook
This qualification requires that the learner complete a total of at least 200 hours of workplacement in a commercial kitchen environment in Australia.
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.
During the entry process and interview stage LEAD College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.
STUDENT SUPPORT WELFARE and GUIDANCE SERVICES
Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.
Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.
After completing SIT30816 Certificate III in Commercial Cookery, students may progress to SIT40516 Certificate IV in Commercial Cookery
|SITHCCC012||Prepare poultry dishes|
|SITXINV002||Maintain the quality of perishable items|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITXFSA001||Use hygienic practices for food safety|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC020||Work effectively as a cook|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC014||Prepare meat dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC013||Prepare seafood dishes|
|SITXHRM001||Coach others in job skills|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|BSBWOR203||Work effectively with others|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITXWHS001||Participate in safe work practices|
|SITHCCC001||Use food preparation equipment|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXINV001||Receive and store stock|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCOM002||Show social and cultural sensitivity|