SIT30821 – Certificate III in Commercial Cookery
Hospitality Course
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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
20 hours a week in the classroom and 4 hours of mandatory structured self-study.
Learners who successfully complete this qualification may progress intofurther studies such as:
- SIT40521 Certificate IV in Kitchen Management
Tuition Fee: $AU 18,000
Non Tuition Fee:$AU 1,250
Estimated Total Course Cost: $AU 19,250
| CODE | TITLE |
|---|---|
| CORE UNITS | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXWHS005 | Participate in safe working practices |
| SITXHRM007 | Coach others in job skills |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery* |
| SITHCCC028 | Prepare appetisers and salads |
| SITXINV006 | Receive, store and maintain stock |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHPAT016 | Produce desserts |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC043 | Work effectively as a cook* |
| ELECTIVE UNITS | |
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide First Aid |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC044 | Prepare specialised food items |
| SITXFSA007 | Transport 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.
Related downloads
- Application for Enrolment Form
- Pre Enrolment Form
- Genuine Student Assessment Form
- Student Code of Conduct
- Agent Application Form
- Complaint & Appeal Form
- Course Variation Request form
- Deferment, Suspension and Cancellation of Enrolment Form
- Deferral Request Form
- Credit Application Form
- Academic Intervention Form
- Refund Application Form
- Application for Deferral Form(International Students)
- Request to Appeal a Decision Form
- Application for Leave of Absence Form (International Students).pdf