SIT30821 – Certificate III in Commercial Cookery

Qualification: SIT30821 – Certificate III in Commercial Cookery

Qualification CRICOS Code: 109919C

Qualification Status: Current

AQF Level: 3

Entry Requirement

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Datum College requires that students are able to provide evidence that they:

  • Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
  • Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Datum College is able to provide.
  • Have successfully completed Australian year 12 or equivalent.
  • Are at least at age of 18 on the date of course commencement.
  • Student must have access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.
  • Student must have sound digital literacy and access to working internet.

Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Datum College to identify student’s needs for additional support during their study with Datum College

Total Core Units: 25

Total Electives Units: 5

Mode of Delivery: Face to face (Classroom based) / Flexible learning (Covid-19) 20 hours per week.

Work placement: Minimum of 240 hours in an approved childcare centre/facility

Location of course:11 – 17 Jeffcott Street, West Melbourne VIC 3003

Course Fees

Total Course Fee: AUD 12,000

Tuition Fee: AUD 10,500

Material Fee: AUD 1250

Application Fee: AUD 250 (non-refundable)

Total Course Duration: 52 weeks, including 44 study weeks and 8 weeks of holidays.

Pathways

Once students have successfully completed SIT30816 Certificate III in Commercial Cookery, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.

The further study pathways available to students who undertake this qualification include:

  • SIT40521 Certificate IV in Kitchen Management
  • SIT50422 Diploma of Hospitality Management
  • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.

 

Course Structure

A total of 25 Units (20 Core and 5 electives) must be completed and deemed competent to achieve the qualification SIT30821 Certificate III in Commercial Cookery. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 25 units in the qualification. Students completing all the required units of competency will attain full qualification.

Code Title Core/ Elective
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC043* Work effectively as a cook Core
SITHKOP009* Clean kitchen premises and equipment Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016* Produce desserts Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXHRM007 Coach others in job skills Core
SITXINV006* Receive, store and maintain stock Core
SITXWHS005 Participate in safe work practices Core
SITHCCC040* Prepare and serve cheese Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC025* Prepare and present sandwiches Elective
SITXCCS014 Provide service to customers Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

  • Written questions
  • Projects
  • Presentations
  • Report writing
  • Role plays/observations
  • Kitchen based demonstration
  • Work placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed

Facilities and Resources

Your classes will be conducted in modern classrooms and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study.

You will be provided with a Student Guide relevant to each unit in your course. Library is also available with various textbooks for you to use as reference and may borrow if you wish. You may also purchase these textbooks if you require.

Reference Textbooks:

  • Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • The Professional Chef, 9th Edition, The Culinary Institute of America
  • The Book of Yields, 8th edition, Francis T. Lynch

Course Progress Policy

Datum College will monitor, records and assesses the course progress of each student for the course in which the student is enrolled. Course Progress Policy defines the requirements for student satisfactory course progress, the processes for monitoring, recording and assessing the student course progress and the processes for the Datum College intervention strategies for identifying and assisting students to achieve satisfactory course progress. The procedure sets out the processes for reporting student unsatisfactory course progress on PRISMS according to ESOS Act Section 19.

Datum College assess student’s progress at the end of each compulsory Term. The Term is 11 weeks long for all qualifications on CRICOS scope. While every attempt would be made to keep consistency in term weeks, however number of weeks in the defined term may also factor in the duration and the completion of units of competency, which enable Datum College to determine student participation and course progress in any given successfully completed term. One Term is considered the minimum length of time in which it is reasonable for the Administration Manager to make an assessment of a student’s course progress.

  • Satisfactory course progress is achieved where a student successfully completes at least 50% of course requirements in a successfully completed Term.
  • Unsatisfactory progress is defined as not successfully completing or demonstrating competency in more than 50% of the course requirements in a successfully completed Term.
  • Course breach is defined as not successfully completing or demonstrating competency in more than 50% of the course requirements in TWO consecutives successfully completed Terms or NOT responding to intervention meeting invitation within 10 working days from the receiving the invitation.

Datum College will also monitor overseas student attendance (but would not report, unless otherwise required) in the process of course progress monitoring and reporting. However overseas students must meet their visa obligations regarding attendance, wherever applicable.

You will also be provided with further information about course progress and attendance requirements at your orientation.  For further details, please refer to Course Progress Policy and Procedure.

Recognition of Prior Learning (RPL)/Credit Transfer (CT)

Datum College will offer Recognition of Prior Learning (RPL) and Credit Transfer (CT) to all prospective students through the enrolment process. Datum College has documented policies and procedures for these processes and students are provided details of how to apply for RPL or Credit Transfer through the enrolment process. For further details, please refer to RPL and Credit Transfer Policy and Procedure.

Further Information

For all further details, please refer to International Student Handbook on for all related policies and procedures (policies and procedures also available on www.datum.edu.au) and other important information related to international students including Covid-19, living cost, life and study in Melbourne, etc.

Please contact the Administration Manager at admissions@datum.edu.au or at +61 (3) 9958 6666 for further information.

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