This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others, and make a range of operational business decisions. Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
There is no direct link between this qualification and licensing, legislative and/or regulatory requirements. However, where required, a unit of competency will specify relevant licensing, legislative and/or regulatory requirements that impact on the unit.
This course is delivered over a period of one (1) year. The course duration is:
52 Weeks of Course duration consisting of:
NOTES
A minimum of 20 contact hours per week of study/tuition plus 5 hours of supervised self-paced study have been scheduled by City College Pty Ltd - to ensure students meet their student visa conditions.
The course duration may vary for students who have been granted Credit Transfer (CT) or Recognition of Prior Learning (RPL) towards this course (e.g., students have completed any units in a previous course/qualification).
| Tuition Fees: | AUD 18,000 |
| Course Material Fees: | AUD 2,000 |
| Application Fee (non-refundable): | AUD 250 |
| Note: The Course Material Fees cover the equipment and resources used in the delivery of this course. | |
IELTS Academic 6.0 or others equivalent (PTE, TOEFL iBT, CAE, OET) English language test scores.
Year 12 or equivalent.
Complete a Language, Literacy and Numeracy (LLN) Assessment.
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities.
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
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Course Detail
Delivery Methods
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities. Assessments may include written and verbal tasks, role plays, simulations, presentations, case studies, demonstrations, and student portfolios. Training is conducted face-to-face on campus, including simulated environments equipped with industry-standard resources. Students are required to complete both supervised and unsupervised study as part of their course.
Career Opportunity
Commercial Cook
Cook
Chef (Often an entry-level position or a step toward more senior chef roles, depending on experience)
RPL and Credit Transfer
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
Assessment
City College uses a variety of assessment methods to ensure all assessments are fair, valid, reliable, and aligned with
Students will have access to all the necessary resources such as lecture rooms, student amenities, free wi-fi internet connection, library access, and course learning materials to enhance their learning experience and complete their assignments.
To attain the SIT30821 Certificate III in Commercial Cookery, 25 units must be achieved:
20 core units; and
5 elective units consisting of:
3 units from Group A or Group B
2 units from Group A, Group B or Group C
| Unit Code | Unit Title | Type |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| BSBSUS211 | Participate in sustainable work practices | Elective |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC044 | Prepare specialised food items | Elective |
On successful completion of this course students can progress to;
Students who complete this qualification may choose to further their education by pursuing various Certificate IV qualifications. For instance, the SIT40521 Certificate IV in Kitchen Management is an option available to them.
