Certificate III in Commercial Cookery
Student Course Guide
SIT30821- Certificate III in Commercial Cookery
| Course Code | SIT30821 |
| Course Name | Certificate III in Commercial Cookery (Release 1) |
| Course Type | Accredited |
| Course Level | 3 |
| Course Location | 18 Withers Street, Sunshine, VIC, 3020 |
| Course Duration | Fulltime: 52 weeks including holidays |
| Enquiries Phone | 03 9311 5180 |
| info@scm.vic.edu.au | |
| Course Overview | This qualification reflects the role of 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. 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. The skills in this qualification must be applied in accordance with Commonwealth and State or 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. |
| Credit Transfer | ‘Credit Transfer’ (CT) is a process that provides students with agreed and consistent credit The process of transferring credit from a previously obtained unit of competency into a unit of competency the student is enrolling into represents the granting of exemption or credit by SCM to students for units of competency completed under accredited training. These unit codes must identically match the units that you are applying for credit. Where the unit code is not identical, the student is to be referred to the Compliance Manager for further discussion. SCM’s Credit Transfer Policy on applying for credit transfer can be located on our website. |
| Recognition of Prior Learning (RPL) | Prior to commencement, a review of each student’s previous education, training and work experience will be conducted in order to determine if there is a need to recognise existing competencies through recognition of prior learning. An RPL process is in place for learners who wish to gain either recognition for an individual unit or the complete Qualification. Students may either directly apply for RPL or may be identified during the pre-training review process and will be offered to undertake the RPL pathway by SCM College staff. SCM’s Recognition of Prior Learning (RPL) Policy on applying for RPL can be located on our website |
| Sequence of Delivery and Assessment/ Course Structure | This program will be delivered over 52 weeks. Learners are provided with learning resources, training manuals, assessment requirements. Delivery Weekly Hours Each week, students will attend 20 hours of face-to-face training and assessment. |
| Course Code | SIT30821 |
| Course Type | Accredited |
| Course Location | 18 Withers Street, Sunshine, VIC, 3020 |
| info@scm.vic.edu.au | |
| Course Overview | This qualification reflects the role of 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. 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. The skills in this qualification must be applied in accordance with Commonwealth and State or 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. |
| Credit Transfer | ‘Credit Transfer’ (CT) is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in contact and learning outcomes between matched qualifications.The process of transferring credit from a previously obtained unit of competency into a unit of competency the student is enrolling into represents the granting of exemption or credit by SCM to students for units of competency completed under accredited training. These unit codes must identically match the units that you are applying for credit. Where the unit code is not identical, the student is to be referred to the Compliance Manager for further discussion.SCM’s Credit Transfer Policy on applying for credit transfer can be located on our website. |
| Course Name | Certificate III in Commercial Cookery (Release 1) |
| Course Level | 3 |
| Course Duration | Fulltime: 52 weeks including holidays |
| Enquiries Phone | 03 9311 5180 |
| Recognition of Prior Learning (RPL) | Prior to commencement, a review of each student’s previous education, training and work experience will be conducted in order to determine if there is a need to recognise existing competencies through recognition of prior learning. An RPL process is in place for learners who wish to gain either recognition for an individual unit or the complete Qualification. Students may either directly apply for RPL or may be identified during the pre-training review process and will be offered to undertake the RPL pathway by SCM College staff. SCM’s Recognition of Prior Learning (RPL) Policy on applying for RPL can be located on our website |
| Sequence of Delivery and Assessment/ Course Structure | This program will be delivered over 52 weeks. Learners are provided with learning resources, training manuals, assessment requirements. Delivery Weekly Hours Each week, students will attend 20 hours of face-to-face training and assessment. |
SIT30821- Certificate III in Commercial Cookery
| Duration | Unit Code and Title | Pre-Requisite | Supersedes and is equivalent to | Delivery mode | ||||||
| Week | Sessions | Face to Face | Assessment | Work-placement | Unsupervised Activities | Total Hours | ||||
| 1.4 | 7 | SITHCCC023* Use food preparation equipment | SITXFSA005 | SITHCCC001 | 20 | 8 | 2 | 30 | ||
| 2.4 | 12 | SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 | SITHCCC005 | 32 | 16 | 4 | 52 | ||
| 1.4 | 7 | SITHCCC028* Prepare appetisers and salads | SITXFSA005 | SITHCCC006 | 20 | 8 | 2 | 30 | ||
| 1.8 | 9 | SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 | SITHCCC007 | 24 | 12 | 3 | 39 | ||
| 2.6 | 13 | SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 32 | 20 | 6 | 58 | ||
| 2 | 10 | SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | New Unit | 32 | 8 | 4 | 44 | ||
| 1.8 | 10 | SITHCCC035* Prepare poultry dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 16 | 3 | 44 | ||
| 2.8 | 15 | SITHCCC036* Prepare meat dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 16 | 5 | 66 | ||
| 1.8 | 10 | SITHCCC037* Prepare seafood dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 24 | 12 | 3 | 44 | ||
| 2.8 | 14 | SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 | SITHCCC019 | 36 | 20 | 4 | 60 | ||
| 3.8 | 19 | SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | Non- Equivalent | 56 | 20 | 7 | 83 | ||
| 0.9 | 55 | SITHCCC043* Work effectively as a cook | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 8 | 192 | 10 | 230 | |
| 0.8 | 4 | SITHKOP009* Clean kitchen premises and equipment | SITXFSA005 | SITHKOP001 | 8 | 8 | 2 | 18 | ||
| 2 | 10 | SITHKOP010 Plan and cost recipes | NIL | Non- Equivalent | 32 | 8 | 4 | 44 | ||
| 5 | 25 | SITHPAT016* Produce desserts | SITXFSA005 | Non- Equivalent | 40 | 60 | 10 | 110 | ||
| 0.8 | 4 | SITXFSA005 Use hygienic practices for food safety | NIL | SITXFSA001 | 8 | 8 | 2 | 18 | ||
| 2 | 10 | SITXFSA006 Participate in safe food handling practices | NIL | SITXFSA002 | 32 | 8 | 4 | 44 | ||
| 1 | 5 | SITXHRM007 Coach others in job skills | NIL | SITXHRM001 | 12 | 8 | 2 | 22 | ||
| 1 | 5 | SITXINV006* Receive, store and maintain stock | SITXFSA005 | Non- Equivalent | 12 | 8 | 2 | 22 | ||
| 0.8 | 4 | SITXWHS005 Participate in safe work practices | NIL | SITXWHS001 | 8 | 8 | 2 | 18 | ||
| Electives | ||||||||||
| 1.4 | 7 | SITHCCC038* Produce and serve food for buffets | SITXFSA005, SITHCCC027 | Non- Equivalent | 12 | 16 | 2 | 30 | ||
| 3 | 15 | SITHCCC044* Prepare specialised food items | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | ||
| 1 | 5 | SITHCCC040* Prepare and serve cheese | SITXFSA005 | Non- Equivalent | 12 | 8 | 2 | 22 | ||
| 2.6 | 13 | SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms | NIL | New Unit | 32 | 20 | 4 | 56 | ||
| 1.8 | 9 | SIRXOSM003* Use social media and online tools | SIRXOSM002 | New Unit | 20 | 16 | 3 | 39 | ||
| 48.7 | 297 | Total Qualification Hour | 624 | 360 | 192 | 98 | 1289 | |||
Qualifications and Recognition Outcome
Upon successful completion of the course requirements, the student will be awarded a SIT30821-Certificate III in Commercial Cookery qualification.
Assessment
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery and may take considerable time to complete both the theory and practical requirements. As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include theory, projects and practical assessments. Each unit has an individual assessment tool and mapping document which establishes the details assessment methodology including:
- Outlining the assessment methods
- Providing instructions for the assessor
- Providing instructions for the students
- Being mapped to the unit of competency through a separate mapping document
- Ensuring assessment is summative
- Formative assessment is provided throughout the course in terms of practice. This is achieved through using the tasks outlined in the learners’ resources as practice. These tasks are separate to the summative assessment process that concludes each unit of competency.
Pathways
Employment Pathways
The SIT30821 – Certificate III in Commercial Cookery (Release 1) provides a pathway to work in
various organisations where business services are used; Employment pathways may include
roles that include but not limited to:
- Restaurants
- Hotels
- Catering Operations
- Clubs
- Pubs
- Cafes
- Coffee Shops
Further Study Pathways
Training Pathway from SIT30821- Certificate III in Commercial Cookery (Release 1) Upon successful completion of this qualification, students may undertake further training in the hospitality field to expand on their skills and knowledge such as:
- SIT40521- Certificate IV in Kitchen Management (Release 1)
- SIT50422 – Diploma of Hospitality Management (Release 2)
- SIT60322 – Advanced Diploma of Hospitality Management (Release 1)
Exiting Training Product
Students who do not successfully complete the qualification will be issued with a ‘Statement of Attainment’ listing all units that have been successfully completed.
Determining Suitability Assessment
- How they learn
- How they study and
- How they should be assessed.
Medical Issues
Upon enrolling into Sunshine College of Management Pty Ltd, we request that you disclose if you have any medical conditions as there may be contraindications to the course you wish to enrol into. Should you have a medical condition, you will be asked to provide Sunshine College of Management Pty Ltd with a certificate of capacity from your Doctor, clearing you and allowing you to participate in classes.
Policy and procedure
| Duration | Unit Code and Title | Pre-Requisite | Supersedes and is equivalent to | Delivery mode | ||||||
| Week | Sessions | Face to Face | Assessment | Work-placement | Unsupervised Activities | Total Hours | ||||
| 1.4 | 7 | SITHCCC023* Use food preparation equipment | SITXFSA005 | SITHCCC001 | 20 | 8 | 2 | 30 | ||
| 2.4 | 12 | SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 | SITHCCC005 | 32 | 16 | 4 | 52 | ||
| 1.4 | 7 | SITHCCC028* Prepare appetisers and salads | SITXFSA005 | SITHCCC006 | 20 | 8 | 2 | 30 | ||
| 1.8 | 9 | SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 | SITHCCC007 | 24 | 12 | 3 | 39 | ||
| 2.6 | 13 | SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 32 | 20 | 6 | 58 | ||
| 2 | 10 | SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | New Unit | 32 | 8 | 4 | 44 | ||
| 1.8 | 10 | SITHCCC035* Prepare poultry dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 16 | 3 | 44 | ||
| 2.8 | 15 | SITHCCC036* Prepare meat dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 16 | 5 | 66 | ||
| 1.8 | 10 | SITHCCC037* Prepare seafood dishes | SITXFSA005, SITHCCC027 | Non- Equivalent | 24 | 12 | 3 | 44 | ||
| 2.8 | 14 | SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 | SITHCCC019 | 36 | 20 | 4 | 60 | ||
| 3.8 | 19 | SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | Non- Equivalent | 56 | 20 | 7 | 83 | ||
| 0.9 | 55 | SITHCCC043* Work effectively as a cook | SITXFSA005, SITHCCC027 | Non- Equivalent | 20 | 8 | 192 | 10 | 230 | |
| 0.8 | 4 | SITHKOP009* Clean kitchen premises and equipment | SITXFSA005 | SITHKOP001 | 8 | 8 | 2 | 18 | ||
| 2 | 10 | SITHKOP010 Plan and cost recipes | NIL | Non- Equivalent | 32 | 8 | 4 | 44 | ||
| 5 | 25 | SITHPAT016* Produce desserts | SITXFSA005 | Non- Equivalent | 40 | 60 | 10 | 110 | ||
| 0.8 | 4 | SITXFSA005 Use hygienic practices for food safety | NIL | SITXFSA001 | 8 | 8 | 2 | 18 | ||
| 2 | 10 | SITXFSA006 Participate in safe food handling practices | NIL | SITXFSA002 | 32 | 8 | 4 | 44 | ||
| 1 | 5 | SITXHRM007 Coach others in job skills | NIL | SITXHRM001 | 12 | 8 | 2 | 22 | ||
| 1 | 5 | SITXINV006* Receive, store and maintain stock | SITXFSA005 | Non- Equivalent | 12 | 8 | 2 | 22 | ||
| 0.8 | 4 | SITXWHS005 Participate in safe work practices | NIL | SITXWHS001 | 8 | 8 | 2 | 18 | ||
| Electives | ||||||||||
| 1.4 | 7 | SITHCCC038* Produce and serve food for buffets | SITXFSA005, SITHCCC027 | Non- Equivalent | 12 | 16 | 2 | 30 | ||
| 3 | 15 | SITHCCC044* Prepare specialised food items | SITXFSA005, SITHCCC027 | Non- Equivalent | 40 | 20 | 6 | 66 | ||
| 1 | 5 | SITHCCC040* Prepare and serve cheese | SITXFSA005 | Non- Equivalent | 12 | 8 | 2 | 22 | ||
| 2.6 | 13 | SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms | NIL | New Unit | 32 | 20 | 4 | 56 | ||
| 1.8 | 9 | SIRXOSM003* Use social media and online tools | SIRXOSM002 | New Unit | 20 | 16 | 3 | 39 | ||
| 48.7 | 297 | Total Qualification Hour | 624 | 360 | 192 | 98 | 1289 | |||
Upon successful completion of the course requirements, the student will be awarded a
SIT30821-Certificate III in Commercial Cookery qualification.
Participants will be advised of the assessment requirements at the beginning of each unit.
Assessment will usually commence in the session following delivery and may take considerable
time to complete both the theory and practical requirements. As this is a competency-based
program, assessment continues throughout the program until the participant either achieves
competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include theory, projects and practical assessments.
Each unit has an individual assessment tool and mapping document which establishes the
details assessment methodology including:
- Outlining the assessment methods
- Providing instructions for the assessor
- Providing instructions for the students
- Being mapped to the unit of competency through a separate mapping document
- Ensuring assessment is summative
- Formative assessment is provided throughout the course in terms of practice. This is
achieved through using the tasks outlined in the learners’ resources as practice. These
tasks are separate to the summative assessment process that concludes each unit of
competency.
Employment Pathways
The SIT30821 – Certificate III in Commercial Cookery (Release 1) provides a pathway to work in
various organisations where business services are used; Employment pathways may include
roles that include but not limited to:
- Restaurants
- Hotels
- Catering Operations
- Clubs
- Pubs
- Cafes
- Coffee Shops
Further Study Pathways
Training Pathway from SIT30821- Certificate III in Commercial Cookery (Release 1)
Upon successful completion of this qualification, students may undertake further training in the
hospitality field to expand on their skills and knowledge such as:
- SIT40521- Certificate IV in Kitchen Management (Release 1)
- SIT50422 – Diploma of Hospitality Management (Release 2)
- SIT60322 – Advanced Diploma of Hospitality Management (Release 1)
Exiting Training Product
Students who do not successfully complete the qualification will be issued with a ‘Statement of
Attainment’ listing all units that have been successfully completed.
Pre-Training Review:
The Pre-training Review is to be conducted within the Determining Suitability Review. It will
consist of a self-assessment and series of questions that are relevant to identify the prospective The pre-training review is conducted as a means of determining the appropriateness of the
chosen qualification, any prior knowledge in the field and if it is a suitable training option in
which the student chooses to study.
Upon completion, the pre-training information is assessed and the outcomes recorded in the
Determining Suitability Review. Suggestions are recorded and transferred to the trainer on the
training plan.
student’s current academic and professional skills and knowledge.
Language, Literacy and Numeracy Assessment
Included in the Determining Suitability Assessment is the Language, Literacy and Numeracy
(LLN) test. Students will be required to complete the LLN test to determine their level to be able
to complete the course or be offered additional support prior to entry into a course. Students
will be admitted into the respective courses only if their LLN test result is within the college
specific required range outline in TAS (Training and Assessment Strategy)
Sunshine College of Management Pty Ltd will not enrol an eligible individual where the
qualification is at an inappropriate level for that student. In the event that minor gaps* are
identified, Sunshine College of Management Pty Ltd will provide the student with support
services to enable them to undertake the qualification.
*minor gaps refer to forms of reasonable adjustment that will not compromise the qualification
requirements.
Upon completion of the Determining Suitability Assessment the authorised delegate is to
provide feedback to the student regarding the suitability of the qualification to the student’s
needs and indicate if any support services are required prior to application. This information can
be placed on the last page of the training plan in the allocated space.
Learning Style Assessment
The learning Style assessment is designed to assess the prospective students learning style
and what should be considered in;
- How they learn
- How they study and
- How they should be assessed.
The purpose of this assessment is to ensure that the way in which the prospective course is to
be delivered is suitable to the student needs.
Upon completing all areas, they assessment is tallied and the outcomes recorded in the
Determining Suitability Review, suggestion are recorded and transfer to the trainer on the
training plan.
Upon enrolling into Sunshine College of Management Pty Ltd, we request that you disclose if
you have any medical conditions as there may be contraindications to the course you wish to
enrol into. Should you have a medical condition, you will be asked to provide Sunshine College
of Management Pty Ltd with a certificate of capacity from your Doctor, clearing you and allowing
you to participate in classes.
Upon enrolment and on your first day of class you will be provided with an orientation of the course and how it is structured. You will also be given a Student Handbook which outlines and
covers all of Sunshine College of Management Pty Ltd.’s policies and procedures; inclusive but
not limited to: Privacy policy, Complaints, Appeals, Withdrawals and other processes. For all
forms relating to studying at Sunshine College of Management Pty Ltd, please refer to our
website. www.scm.vic.edu.au or email info@scm.vic.edu.au.