Course Overview:
The SIT30816 – Certificate III in Commercial Cookery is a foundational program aimed at aspiring chefs and kitchen staff seeking to build a career in the culinary industry. This qualification equips students with the practical skills and theoretical knowledge required to excel in a commercial cooking environment, covering everything from basic cooking techniques to complex culinary preparations. The course is designed to foster a deep understanding of kitchen management, food safety, menu planning, and cost control, preparing students for a dynamic and rewarding career in commercial cookery.
Course Duration:
This program is typically completed over a period of 18 to 24 months, with options for full-time or part-time study. Some institutions offer apprenticeship pathways that allow students to work and learn simultaneously, gaining practical experience while completing their qualification.
Course Structure:
The curriculum comprises a mix of core and elective units that cover a wide range of subjects essential for a successful culinary career:
- Core Units:
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare appetizers and salads
- Prepare stocks, sauces, and soups
- Prepare poultry, seafood, and meat dishes
- Implement food safety procedures
- Participate in safe work practices
- Plan and cost basic menus
- Work effectively as a cook
- Elective Units:
- Prepare food to meet special dietary requirements
- Produce cakes, pastries, and breads
- Cater for events or functions
- Produce desserts
- Manage conflict
- Use sustainable work practices in hospitality
Learning Outcomes:
Graduates of the SIT30816 – Certificate III in Commercial Cookery will be able to:
- Demonstrate a broad range of cookery skills across different cuisines and dietary needs.
- Apply knowledge of nutrition, food safety standards, and hygiene practices to ensure a healthy and safe dining environment.
- Efficiently manage kitchen operations, including menu planning, food purchasing, and inventory control.
- Work effectively in a team and manage workplace conflict.
- Utilize sustainable practices in food preparation and kitchen management.
Career Pathways:
This qualification opens up opportunities for employment in various sectors of the culinary industry, including:
- Commercial kitchens in hotels, restaurants, and cafes
- Catering operations
- Hospital and aged care facility kitchens
- Cruise ships and resort kitchens
- Food production companies
Positions may include roles as a qualified cook, kitchen supervisor, or team leader in kitchen operations.
Entry Requirements:
Entry requirements may vary between institutions but typically include completion of secondary education or equivalent. Some providers may also require applicants to complete a pre-training review or attend an interview to demonstrate their suitability for the course.
Assessment Methods:
Assessment methods include practical demonstrations, written exams, projects, and workplace assessments, ensuring students have the competence to perform in a real-world kitchen environment.
Accreditation:
The SIT30816 – Certificate III in Commercial Cookery is nationally recognized under the Australian Qualifications Framework (AQF), ensuring graduates are recognized for their skills and qualifications across Australia.