SIT30821 Certificate III in Commercial Cookery – 109871C
Course Code: SIT30821
CRICOS Code: 109871C
Faculty
Hospitality
Delivery Mode
Blended
Duration
78 Weeks
Course Description
Course Duration/Fee
Mode of Delivery
Intake Dates
Entry Requirement
Assessment
Award Requirements
Career Pathway
Essential Information
Pathway From Qualification
Units of Competency
Course Description
Course Code: SIT50422 | CRICOS Code: 110806B
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Duration/Fee
| Course Duration | : 78 Weeks |
| Course Fee | : $AU 20,000 |
| Non Tuition Fee | : $AU 4,000 |
| Estimated Total Course Cost | : $AU 24,000 |
*The course is offered for a reduced duration of 26 weeks for students who have already completed SIT30821 – Certificate III in Commercial Cookery (or superseded) and SIT40521 – Certificate IV in Kitchen Management (or superseded).
Mode of Delivery
Blended (Face to Face + Online)
Campuses : Parramatta,Perth
Campuses : Parramatta,Perth
Intake Dates
| 2024 Intake Dates | 2025 Intake Dates |
|---|---|
| Monday, 29 January 2024 | Monday, 27 January 2025 |
| Monday, 22 April 2024 | Monday, 21 April 2025 |
| Monday, 15 July 2024 | Monday, 14 July 2025 |
| Monday, 7 October 2024 | Monday, 6 October 2025 |
Entry Requirement
The following are the Admission requirements of Lead college:
- 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 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution.
- In addition, students must have already completed SIT30821 – Certificate III in Commercial Cookery (or superseded) or SIT40521 – Certificate IV in Kitchen Management (or superseded).
- Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
- IBT 60
- PTE 50
- CAE 169
- OET C
- Duolingo 95
- General English Advanced*
- MOI Certificate
- Certificate III or higher qualification with an Australian institution.
Assessment
Assessment techniques may include, but are not limited to observation of performance, questioning, workbooks, practical tasks, simulation, interviews, third party reports, etc.
Award Requirements
Students will need to successfully complete all units in this course to receive certificate of SIT50422 Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.
Career Pathway
SIT50422 – Diploma of Hospitality Management are students looking for the following pathways:
- Seeking to pursue a career as Conference and Event Organiser.
- Intending to pursue higher vocational qualifications such as SIT60322 Advanced Diploma of Hospitality Management
- Seeking a pathway to higher education qualifications.
- TAS 18 electives
Essential Information
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
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.
Pathway From Qualification
After completing SIT50422 Diploma of Hospitality Management, you may progress to SIT60322 Advanced Diploma of Hospitality Management.
Units of Competency
The SIT50422 Diploma Of Hospitality Management requires the completion of the following 28 Units (including 11 core and 17 electives).
** Please note: Electives are subject to change to meet client and industry requirements.
| Core units | ||
| SITXGLC002 | Identify and manage legal risks and comply with law | |
| SITXCCS015 | Enhance customer service experiences | |
| SITXCCS016 | Develop and manage quality customer service practices | |
| SITXFIN010 | Prepare and monitor budgets | |
| SITXMGT005 | Establish and conduct business relationships (26 weeks students finish here) | |
| SITXHRM008 | Roster staff | |
| SITXMGT004 | Monitor work operations | |
| SITXWHS007 | Implement and monitor work health and safety practices | |
| SITXFIN009 | Manage finances within a budget | |
| SITXCOM010 | Manage conflict | |
| SITXHRM009 | Lead and manage people | |
| Elective units | |
| SITXCCS019 | Prepare quotations |
| SITHCCC026 | Package prepared foodstuffs |
| SITHKOP015 | Design and cost menus |
| SITXFSA006 | Participate in safe food handling practices |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITXINV008 | Control stock |
| BSBSUS211 | Participate in sustainable work practices |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHKOP013 | Plan Cooking Operations |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM007 | Coach others in job skills |
Related Qualifications
SIT40521 Certificate IV in Kitchen Management – 109546E
Course Code: SIT40521
CRICOS Code: 109546E
SIT50422 Diploma of Hospitality Management – 110806B
Course Code: SIT50422
CRICOS Code: 110806B
SIT60322 Advanced Diploma of Hospitality Management – 110807A
Course Code: SIT60322
CRICOS Code: 110807A