SIT30816 Certificate III in Commercial Cookery

Qualification 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, café’ s, and coffee shops.

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

Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.

Entry requirements and Pre-requisites

Although there are no formal prerequisites required to enter SIT30816 Certificate III in Commercial Cookery, however, International Students entering this course at Brighton Institute of Technology must meet the entry requirements as specified in the BIT student handbook and/or prospectus.

SIT30816 Certificate III in Commercial Cookery courserequires that you spend long on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff As part of this course learners are expected to handle complex foods including cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

Students are expected to have access to Kitchen tool kit including, Chef Dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. These are required by students to undergo the training effectively.

Duration and work placement requirements

The course is 52 weeks in duration (Which includes6 weeks holidays) and you will be expected to be in class for at least 21 hours per week. You are expected to attend every practical class.

This course includes practical units and mandatory practical placement (work based training) component of 240 hours to be completed in hospitality workplace kitchen. You will need to complete 48 service occasions in a commercial kitchen to complete the unit SITHCCC020 Work Effectively as a Cook. Likewise you will need to do 12 service periods in a commercial kitchen for the unit SITHKOP005 Co-ordinate cooking operations.

Packaging Rules

To successfully achieve this qualification, students need to complete 25 units of competency which include 21 core units, plus 4 elective units.

Unit Code Unit Name
SITXFSA001 Use Hygienic Practices for food safety
SITXFSA002 Participate in safe food handling practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
BSBSUS201 Participate in environmentally sustainable work practices
SITXCOM005 Manage Conflict
SITXINV001 Receive and store stock
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITHKOP005 Coordinate cooking operations
SITHCCC003 Prepare and present sandwiches
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook

Course Delivery:
This course is delivered face to face in the Classroom and BIT Kitchen and workplace kitchen for practical component
Delivery is a minimum of 21 hours per week for 41 weeks and 5 weeks for practical placement and 6 week holidays.

Assessment methods:
BIT will use (but not limited to) written assessment, Kitchen practical demonstration, practical placement logbook, role play and written and research report as assessment methods to assess this course

Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café:  The Basement 380 Bourke Street Melbourne 3000
Practical Placement (Work Based Training): Location as per individual student agreement

Intake Date:
Kindly contact BIT Administration and Marketing department for latest intake dates

Note: Course information listed above may not be sufficient to make an enrolment decision. Student must read course prospectus and student handbook before applying. You can contact BIT student services for any further information.

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