Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

­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 judgment, they work with some independence and under limited supervision, using plans, policies, and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.

­Academic and age requirements

International students applying for this course either offshore or onshore will need satisfactory completion of the equivalent of Australian Year 11. The minimum age for entry to this program is 18 years at the date of your enrolment.

Career opportunities

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

Pathways

After achieving the SIT30821 Certificate III in Commercial Cookery, individuals could progress to the SIT40521 Certificate IV in Kitchen Management or other Certificate IV qualifications within the Hospitality training package

Assessment

This program is delivered under competency-based training, which means instead of grading or marks, students must demonstrate all the criteria for each unit of competency and are marked “Competent” or “Not yet competent.” Typical assessment methods include written questions, case studies, role plays, and skills demonstrations.

Course duration

This program is delivered over a total duration of 52 weeks, including holidays and term breaks. This total duration consists of 40 weeks of course delivery plus up to 12 weeks of holiday/break time, depending on the intake. Twenty hours (20) of classes are scheduled for each delivery week.

Course structure

Core Units

Elective Units