Course Code: SIT30816
CRICOS Code: 099222A
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)
|10th May 2021|
|9th August 2021|
|8th November 2021|
*This course is available at Parramatta & Perth Campus.
The following are the Admission requirements of Lead College:
- 18 years of age or above at the time of enrolment.
- Must have completed Year 11 or equivalent.
- IELTS Overall 5.5 with no band less than 5.0 / TOEFL
IBT 46 / PTE Academic 42 / CAE 162 / OET B/ GE Upper
Intermediate Level/ MOI Certificate or equivalent or CERT
III level in Australian Qualification.
- Must complete an LLN Assessment – diagnostic process
to identify if prospective student requires LLN Support.
- Must complete the FaceCruit Interview test with Lead
College Admissions Officer.
- Ability to undertake a 200 hour of work placement in a
You will be assessed in the classroom, commercial training kitchen and workplace.
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
All students need to complete their work placement which is essential component of this qualification to consolidate the student’s knowledge within the education and care service.
All students are required to complete 200 hours work placement. Lead College help students find placements.
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
The SIT30816 Certificate III In Commercial Cookery requires the completion of the following 25 Units (including 21 core and 4 electives).
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHKOP002||Plan and cost basic menus|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXHRM001||Coach others in job skills|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS001||Participate in safe work practices|
Note: Not all elective units listed may be available to study, please enquire for more information before enrolling.
|BSBCMM201||Communicate in the workplace|
|TLIE1005||Carry out basic workplace calculations|
|SITHASC001||Prepare dishes using basic methods of Asian cookery|
|SITHASC002||Prepare Asian appetisers and snacks|
|SITHASC003||Prepare Asian stocks and soups|
|SITHASC004||Prepare Asian sauces, dips and accompaniments|
|SITHASC005||Prepare Asian salads|
|SITHASC006||Prepare Asian rice and noodles|
|SITHASC007||Prepare curry pastes and powders|
|SITHASC008||Prepare Asian cooked dishes|
|SITHASC009||Prepare Asian desserts|
|SITHASC010||Prepare Japanese cooked dishes|
|SITHASC013||Produce Japanese desserts|
|SITHASC014||Prepare dim sum|
|SITHASC015||Prepare Chinese roast meat and poultry dishes|
|SITHASC016||Prepare tandoori dishes|
|SITHASC017||Prepare Indian breads|
|SITHASC018||Prepare Indian sweetmeats|
|SITHASC019||Prepare Indian pickles and chutneys|
|Client and Customer Service|
|SITXCCS006||Provide service to customers|
|Commercial Cookery and Catering|
|HLTAHA019||Assist with the monitoring and modification of meals and menus according to individualised plans|
|SITHCCC003||Prepare and present sandwiches|
|SITHCCC004||Package prepared foodstuffs|
|SITHCCC009||Produce cook-chill and cook-freeze foods|
|SITHCCC010||Re-thermalise chilled and frozen foods|
|SITHCCC015||Produce and serve food for buffets|
|SITHCCC016||Produce pates and terrines|
|SITHCCC017||Handle and serve cheese|
|SITHCCC021||Prepare specialised food items|
|Communication and Teamwork|
|SITXCOM001||Source and present information|
|SITXCOM002||Show social and cultural sensitivity|
|Computer Operations and ICT Management|
|BSBITU202||Create and use spreadsheets|
|BSBITU301||Create and use databases|
|BSBITU306||Design and produce business documents|
|HLTAID003||Provide first aid|
|SITXFSA003||Transport and store food|
|SITXINV001||Receive and store stock|
|Work Health and Safety|
|SITXWHS002||Identify hazards, assess and control safety risks|
|Working in Industry|
|SITHIND002||Source and use information on the hospitality industry|