| CRICOS CODE | 109787K |
|---|---|
| COURSE DURATION | 52 weeks (include 6 weeks holiday) |
| TUITION FEE | $10600 |
| NON-TUITION FEE | $1000 |
Cook (Large Restaurant) Cook (Restaurant and Catering Company) Cook (Small Restaurant or Cafe)
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, cafés, and coffee shops.
Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.
No licensing, legislative or certification requirements apply to this qualification at
the time of publication
Face to face delivery
Duration of course is 52 weeks which includes 46 weeks delivery and 6 weeks holiday.
Workplace kitchen as per learner practical placement agreements.
BIT only delivers this course in Victoria. No interstate delivery is currently scheduled.
To be awarded this qualification, competency must be demonstrated in 25 units of competency, consisting of:
Total number of units = 25
20 core unit, plus
5 elective units
After completing SIT30821 Certificate III in commercial cookery learner can enter in to SIT40521 Certificate IV in Kitchen Management
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops
Cook (Large Restaurant)
Cook (Restaurant and Catering Company)
Cook (Small Restaurant or Cafe)
Please refer to the following source for Pathway and employment outcomes
Source: https://www.myskills.gov.au/courses/details?Code=SIT30821
Related industry sectors
Hospitality, Services Industry
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Delivery of this qualification involves classroom-based training with face-to-face trainer led theory classes, individual and team activities and assignment research and activities and projects. It will also require the learner to spend a lot of time doing practical cooking in BIT’s kitchen. A learner cannot be competent and therefore gain this qualification without attending and actively participating in all kitchen classes. Trainers and learners will also have access to the internet in BIT’s computer lab.
Please contact BIT’s admissions or marketing department for information on our upcoming
intakes.
Note* Information contained on the website is not sufficient for Enrollment purposes
however, this information should be read in conjunction with student handbook, student
prospectus and brochures.
| SITHCCC023 |
Use food preparation equipment |
|---|---|
| SITHCCC027 |
Prepare dishes using basic methods of cookery |
| SITHCCC028 |
Prepare appetisers and salads |
| SITHCCC029 |
Prepare stocks, sauces and soups |
| SITHCCC030 |
Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 |
Prepare vegetarian and vegan dishes |
| SITHCCC035 |
Prepare poultry dishes |
| SITHCCC036 |
Prepare meat dishes |
| SITHCCC037 |
Prepare seafood dishes |
| SITHCCC041 |
Produce cakes, pastries and breads |
| SITHCCC042 |
Prepare food to meet special dietary requirements |
| SITHCCC043 |
Work effectively as a cook |
| SITHKOP010 |
Plan and cost recipes |
| SITHPAT016 |
Produce desserts |
| SITXFSA005 |
Use hygienic practices for food safety |
| SITXFSA006 |
Participate in safe food handling practices |
| SITXINV006 |
Receive, store and maintain stock |
| SITHKOP009 |
Clean kitchen premises and equipment |
| SITXHRM007 |
Coach others in job skills |
| SITXWHS005 |
Participate in safe work practices |
| SITHCCC039 |
Produce pates and terrines |
|---|---|
| SITHCCC025 |
Prepare and present sandwiches |
| SITHCCC026 |
Package prepared foodstuffs |
| SITHCCC040 |
Prepare and serve cheese |
| SITHCCC044 |
Prepare specialised food items |
As per training package there are no formal prerequisites required to enter the SIT30821- Certificate III in Commercial cookery. Although the training package specifies no entry requirement for this course International Learners entering this course at Brighton Institute of Technology must meet the following entry requirements:
For international learners Brighton Institute of Technology has a requirement that all learners must be over 18 years of age at the commencement of their course.
All international learners will undertake a pre-training review which aims to identify
their training needs. The review aims to discover previous experience or training, the
relevance of the courses to the learner and any other relevant information. This review
is conducted by BIT’s enrolment officer. The interview also aims to identify any support
needs and possible RPL opportunities.
Through the pre-training review the learner will demonstrate that they have the
necessary skills to successfully complete their course
Candidate’s undertaking this course must possess sound Numeracy skills since it requires
them to read, understand and expand recipes and do menu costings.
All learners are required to undertake a language, literacy and numeracy (LLN) test.
They must have at least ACSF level 3 in the five core skills.
If learners do not meet English and LLN requirements, learners will be asked to take
further Language, literacy and numeracy training e.g. English Language Intensive Course
for Overseas Learners (ELICOS) programs with the institute.
To enter this qualification, applicants should have successfully completed year 12 or secondary studies in the applicant’s home country equivalent to the Australian senior secondary school examination.
All learners enrolling into BIT programs must have basic computer skills. BIT courses may
require learners to make reports, do graphs and analyse data.
Learners who do not possess basic computing skills will be referred to a computer
training course.
Although BIT will provide access to computers with the required resources during classroom hours however to work on assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Learners must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners are expected to have access to MS office applications such as Microsoft Word, and an email platform.
International learners applying for this course either off-shore or on-shore will require:
Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with an ELICOS course (up to 30 weeks) to be undertaken before the main VET course
plus successful completion of Brighton Institute’s Language Literacy and Numeracy Test on completion of an ELICOS program.
OREvidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
ORevidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.
Please note Brighton institute of technology will also accept equivalent test results
from the following specified English language tests - TOEFL IBT, PTE Academic,
Cambridge English: Advanced (CAE) and TOEFL PBT.
| English language test providers | Minimum test score | Minimum test score when combined with at least 10 weeks ELICOS | Minimum test score when combined with at least 20 weeks ELICOS |
|---|---|---|---|
| International English Language Testing System | 5.5 | 5 | 4.5 |
| *Test of English as a Foreign Language (TOEFL) paper based | 527 | 500 | 450 |
| TOEFL internet-based test | 46 | 35 | 32 |
| Pearson Test of English Academic | 42 | 36 | 30 |