Certificate III in Commercial Cookery - SIT30816

Course Overview

Average Course Fee: $10624

$10624 is the average course fee entered on My Skills by 50 training provider(s).

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Average Course Duration: 17 Months

17 Months is the average course duration entered on My Skills by 46 training provider(s).

Not all training providers enter this information on My Skills. Contact each training provider directly for further information.

Description

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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates of this course who were satisfied with the training.

Improved Work Status

Percentage of graduates of this course who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay.

Salary

The middle of the range of salaries earned by graduates of this course starting their first ever full-time job after graduating.

Jobs

Graduates of this course are most often employed as:

78.3%

Technicians and Trades Workers

9.1%

Labourers

4.8%

Community and Personal Service Workers

Industries

Graduates of this course are most often employed in:

80.6%

Accommodation and Food Services

8.3%

Health Care and Social Assistance

3.7%

Manufacturing

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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Subsidised Training

The following highlighted state and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study this course. Please check with your preferred training provider to see if you are eligible.
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VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

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Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

25 units must be completed:

21 core units

4 elective units, consisting of:

4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

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.

Core units
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
SITHPAT006	Produce desserts
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
Elective units
Administration
BSBCMM201	Communicate in the workplace
TLIE1005	Carry out basic workplace calculations
Asian Cookery
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
SITHASC011	Prepare sashimi
SITHASC012	Prepare sushi
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
First Aid
HLTAID011	Provide first aid
Food Safety
SITXFSA003	Transport and store food
Inventory
SITXINV001	Receive and store stock
SITXINV003	Purchase goods
Work Health and Safety
SITXWHS002	Identify hazards, assess and control safety risks
Working in Industry
SITHIND002	Source and use information on the hospitality industry

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USI

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Labour Market

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