SIT30821 – Certificate III in Commercial Cookery

Hospitality 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 is essential for recognition as a trade cook. This qualification provides a pathway to work as a cook in organizations 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.

Course Details

SIT30821 – Certificate III in Commercial Cookery
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25 units must be completed:

  • 20 core units
  • 5 elective units, consisting of:
    -3 units from Group A or Group B below
    -2 units from Group A, Group B or Group C below.

Stamford College has the following entry requirements:
Age Requirements
• All students must of the age of 18 years or over at the time of applying for admission.

English Requirement
• Entry into this course requires IELTS band score of 6 or equivalent in line with regulations OR
• Successful completion of a qualification from an Institute where mode of instructions was English and where the courseduration was no less than 6 months OR
• Completion of an approved English Language course OR
• Successful completion of an English Placement Test.

Academic Requirements
• Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification OR
• Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 12 months.

This program is delivered in the classroom and through mandatory structured self- study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.

52 Weeks

5G-6G/427 Docklands Drive, Docklands, VIC-3008 

847 Dandenong Road, Malvern East, VIC-3145 

Tuition Fee: $AU 18,000
Non Tuition Fee:$AU 1,250
Estimated Total Course Cost: $AU 19,250  

CODETITLE
CORE UNITS
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXWHS005Participate in safe working practices
SITXHRM007Coach others in job skills
SITHKOP010Plan and cost recipes
SITHKOP009Clean kitchen premises and equipment
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery*
SITHCCC028Prepare appetisers and salads
SITXINV006Receive, store and maintain stock
SITHCCC029Prepare stocks, sauces and soups
SITHCCC041Produce cakes, pastries and breads
SITHPAT016Produce desserts
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC037Prepare seafood dishes
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC043Work effectively as a cook*
ELECTIVE UNITS
BSBSUS211Participate in sustainable work practices
HLTAID011Provide First Aid
SITHCCC040Prepare and serve cheese
SITHCCC044Prepare specialised food items
SITXFSA007Transport and store food

Assessment Overview

Assessment for this program is designed to be practical and industry-aligned, ensuring you're evaluated on skills directly applicable to the workplace.

Assessment Methods

Your skills will be assessed using a variety of methods to provide a complete picture of your abilities, including:

  • Projects (incorporating role-plays and presentations)

  • Reports

  • Portfolios

  • Case Studies

  • Short answer questions

Workplace Simulation and Conditions

All assessments will take place in a simulated workplace environment. The tasks are designed to be authentic and must adhere to industry standards and safety requirements. You will be required to:

  • Reflect real work tasks and use authentic workplace documentation.

  • Perform tasks within industry-standard timeframes.

  • Work as part of a team with others.

  • Plan and prioritize competing work tasks.

  • Utilize standard workplace equipment (like computers and software).

  • Demonstrate consideration for workplace constraints such as time and budgets.

Your work will be evaluated against assessment criteria that reflect the quality of work expected by the industry.

The assessment package ensures students have everything they need for successful completion. The core Student Assessment Tasks document for each unit clearly outlines assignments, provides a Due Date Plan, and includes a mandatory Assessment Cover Sheet for submission.

To ensure a realistic assessment, additional simulated workplace materials (e.g., policy documents and templates) are included to fully support the practical, real-life task requirements.

Each individual assessment task is graded as either Satisfactory (S) or Not Satisfactory (NS).

To be deemed Competent (C) for the entire unit, you must achieve a Satisfactory (S) outcome on all required assessment tasks. If you receive a Not Satisfactory (NS) on even one task, your overall unit outcome will be Not Yet Competent (NYC).

Re-Assessment Policy

You are allowed a total of three attempts to complete each individual task and achieve a 'Satisfactory' outcome.

  • Please Note: The third attempt is chargeable, and fees will apply as outlined in the fees and refunds policy.

  • If you are still assessed as Not Satisfactory after the third attempt, you will be required to re-enrol in the unit to continue.

Appeals against any assessment decision must be lodged according to the Complaints and Appeals Policy found in the Student Handbook. The specific Complaints and Appeals Procedure will be used to deal with all submitted appeals.