SIT30821 - Certificate III in Commercial Cookery - Atlantis College of Management

SIT30821 – Certificate III In Commercial Cookery

ATLANTIS COLLEGE OF MANAGEMENT - MELBOURNE / Courses / Hospitality Programs / SIT30821 – Certificate III In Commercial Cookery

Key Information

Duration

37 WEEKS (2 Terms)
55 WEEKS (3 Terms)

Intake

March / July / October
March / July / October

CRICOS Code

2 TERMS CRICOS: 097252M4
3 TERMS CRICOS: 096800G

Fees

A$22,450* (2 Terms)
A$30,800* (3 Terms)

Course Overview

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.

Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Students who complete this course may wish to continue their education into the SIT40516 – Certificate IV in Commercial Cookery or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.

Course Duration And Delivery Mode

Delivery of the course is based on 20 hours face-to-face delivery per week over a period of 52 weeks, (including forty (49) weeks of training and 3 weeks of holidays_.

Assessment Methods And Facilities

This course is delivered face-to-face, through a combination of tutorials and kitchen workshops and work-based training.
Assessment will occur through a variety of methods, including of direct observation, product-based methods, portfolios, and. questioning. Assessment conditions will ensure a simulated industry environment when appropriate and prescribed.

Face to Face
Simulated Work Environment
Work Based Training
Online

Equipment includes Fully Equipped classrooms, and student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Entry Requirements

Atlantis College of Management has the following entry requirements for the BSB50120 – Diploma of Business (Leadership):

Be at least 18 years of age and must have completed at least the equivalent of Year 12.
Meet minimum English Language Proficiency Requirements including:
Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old); or
Have studied in English for at least five years in an English-speaking country (Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States)
Have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification within the last 2 years; or
Have successfully completed a Language, Literacy and Numeracy Test (Internal) and achieved a minimum CSPA scale score of 110.

Pathways	Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Students who complete this course may wish to continue their education into the SIT40516 – Certificate IV in Commercial Cookery or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.
Campuses	Level 14, 474, Flinders Street, Melbourne, Victoria, 3000 11-17 Jeffcott Street, West Melbourne, Victoria, 3003

Course Structure

Total number of units of competency – 25 (This qualification has 21 Core units and 4 Elective units)

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the qualification level.

Refer to: https://training.gov.au/Training/Details/SIT30816

Unit	Title
BSBSUS201	Participate in environmentally sustainable work practices	Core
BSBWOR203	Work effectively with others	Core
SITHCCC001	Use food preparation equipment (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC005	Prepare dishes using basic methods of cookery (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC006	Prepare appetizers and salads (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC007	Prepare stocks, sauces, and soups (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC008	Prepare vegetable, fruit, egg, and farinaceous dishes (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC012	Prepare poultry dishes (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC013	Prepare seafood dishes (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC014	Prepare meat dishes (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC018	Prepare food to meet special dietary requirements (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC019	Produce cakes, pastries, and breads (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHCCC020	Work effectively as a cook (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety) (Work Based Training – 48 Complete Food Service Periods)	Core
SITHKOP001	Clean kitchen premises and equipment (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITHKOP002	Plan and cost basic menus	Core
SITHPAT006	Produce desserts (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXINV002	Maintain the quality of perishable items (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Core
SITXWHS001	Participate in safe work practices	Core
SITHCCC003	Prepare and present sandwiches (Prerequisite unit is SITXFSA001 – Use hygienic practices for food safety)	Elective
SITXCOM002	Show social and cultural sensitivity	Elective
SITXINV001	Receive and store stock	Elective
SITXWHS002	Identify hazards, assess, and control safety risks	Elective

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