SIT30821 Certificate III In Commercial Cookery – 109871C
Course Code: SIT30821
CRICOS Code: 109871C
Faculty
Hospitality
Delivery Mode
Blended
Duration
104 Weeks
Course Description
Course Duration/Fee
Mode of Delivery
Intake Dates
Entry Requirement
Assessment
Award Requirements
Vocational Placements
Career Pathway
Essential Information
Pathway From Qualification
Units of Competency
Course Description
Course Code: SIT60322 | CRICOS Code: 110807A
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling 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 | : 104 Weeks |
| Course Fee | : $AU 25,000 |
| Non Tuition Fee | : $AU 400 |
| Estimated Total Course Cost | : $AU 25,400 |
Mode of Delivery
Blended (Face to Face + Online)
Intake Dates
| 2023 Intake Dates | 2024 Intake Dates |
| 30th January, 2023 | 29th January, 2024 |
| 06th March, 2023 | 04th March, 2024 |
| 24th April, 2023 | 22th April, 2024 |
| 29th May, 2023 | 27th May, 2024 |
| 17th July, 2023 | 15th July, 2024 |
| 21st August, 2023 | 19th August, 2024 |
| 09th October, 2023 | 07th October, 2024 |
| 13th November 2023 | 11th November 2024 |
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- Must have completed the following qualifications: SIT30821 – Certificate III in Commercial Cookery (or superseded) SIT40521 Certificate IV in Kitchen Management (or superseded) SIT50422 Diploma of Hospitality Management (or superseded)
- Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
- IBT 46
- PTE Academic 42
- CAE 162
- OET B
- Duolingo 90
- General English Upper Intermediate
- MOI Certificate
- Certificate III or higher qualification with an Australian institution.
Assessment
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.
Award Requirements
Students will need to successfully complete all units in this course to receive certificate of SIT60322 – Advanced Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units in which they are deemed competent.
Vocational Placements
This qualification requires learners to complete a work placement in a hospitality environment (commercial kitchen).
The college has allocated 360 hours for vocational placement.
Career Pathway
This qualification enables the student to seek employment in the following job roles:
- area manager or operations manager
- café owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager
Essential Information
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
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.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
Lead College will accept and 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.
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.
A USI is needed by law for all students studying with LEAD College. 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 a 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 transition to life in new places and achieve the required level of competency in all courses. Our staff assists in seeking help with local welfare and guidance services.
ORIENTATION
Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.
Pathway From Qualification
Students who complete this course may wish to continue their education into higher education qualifications in hospitality management.
Units of Competency
The SIT60322 Advanced Diploma Of Hospitality Management requires the completion of the following 33 Units (including 14 core and 19 electives).
** Please note: Electives are subject to change to meet client and industry requirements.
| Core units | |
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
| Elective units | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008 | Develop and implement a food safety program |
| SITXINV006* | Receive, store and maintain stock |
| HLTAID011 | Provide First Aid |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
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