Certificate III in Hospitality (Commercial Cookery)

Target Group: 
The target group for this qualification are potential new entrants to the industry who require skills in hospitality area. This group may include: Local and International students, employees who require skills in hospitality area
CRICOS Code: 
067952J
NTIS Code: 
SIT30807
Qualification Name: 
Certificate III in Hospitality (Commercial Cookery)
Tuition Duration: 
32 Weeks (Prior to work placement) 20 hours per week -- 12 Weeks (Work placement) 30 hours per week -- 2 Weeks (Final Assessment) 20 hours per week
Total Duration: 
52 weeks
Tuition Fees: 
$13500
Books & Equipment Fees: 
$542.60 (approx) (Books include a set of 7 books + CDs)
Entry Requirements: 
In order to gain entry into any SSBT Hospitality Course, students need to demonstrate completion of year 10 or its equivalent with a minimum of intermediate-level English or IELTS 5.5.
Mode(s) of Delivery: 
Classroom based
Work Placement: 
Certificate III in Hospitality (Commercial Cookery) is always recognised as a trade qualification requiring certain skills to be assessed in a real work environment over a period of time. This can be achieved only through having work-based training “in-built” in the qualification. This work-based training is also intended to assess the technical and organisational skills in real job roles over a period of time and to meet industry requirements of a job role under real workplace conditions. SSBT through its industry consultation developed a Work Placement program to assist students to be placed in real jobs so that the course requirements are met to gain this qualification. SSBT will continue to engage industry to review its work placement strategies and arrangements as part of the continuous improvement. All students enrolled in SIT30807 – Certificate III in Hospitality (Commercial Cookery) course must undertake work placement (also referred as work-based training). Work placement must be completed successfully by all students to gain SIT30807 – Certificate III in Hospitality (Commercial Cookery) qualification. Students are required to undertake 360 hours of work placement after completing 36 weeks of their class room based training. This work is usually paid or unpaid. Through work placement students are required to complete 60 occasions covering different service periods (breakfast, lunch, dinner and special event), various menu types (table d’hôte, a la carte, buffet, or set/function menu).
Assessment Methods: 
Questioning, Case Studies and projects are used to test the required knowledge Role-plays, Observation of work actives in a in simulated or real life work environment are used to test the required skills
Description: 
The aim of this course is to guide students to become competent in a kitchen operation. The course outlines the skill required preparing, cooking and serving food. It focuses on each of the different categories of food cooking methods and practical skills. The course also provides the knowledge to understand and practice hygiene and safety issues that are required in a professional operation. Also covered are the basic understanding of work behaviour and manners needed to fit into an operation. A compulsory period of Industry Experience in an approved commercial kitchen is part of this course. On fulfilling all the necessary requirements, students obtain a Certificate III in Hospitality (Commercial Cookery) in Australia.
Resources: 
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Accreditation Status: 
This course, from the SIT07 - Tourism Hospitality and Events Training Package, is nationally recognised under the Australian Qualifications Framework and SSBT is registered by VETAB to issue this Qualification.
Outcomes: 
On successful completion of this course, potential graduates will gain confidence to effectively perform the role of a qualified cook
Pathways: 
Upon successful completion of this course students may gain employment as qualified cook or continue their studies in Advanced Diploma of Hospitality.
Location: 
Theory - Level 1, 301 George St, Sydney. Practical - Ultimo Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency: 
SITHCCC001A     Organise and prepare food
SITHCCC002A     Present food
SITHCCC003A     Receive and store kitchen supplies
SITHCCC004A     Clean and maintain kitchen premises
SITHCCC005A     Use basic methods of cookery
SITHCCC006A     Prepare appetisers and salads
SITHCCC008A     Prepare stocks, sauces and soups
SITHCCC009A     Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A     Select, prepare and cook poultry
SITHCCC011A     Select, prepare and cook seafood
SITHCCC012A     Select, prepare and cook meat
SITHCCC013A     Prepare hot and cold desserts
SITHCCC014A     Prepare pastries, cakes and yeast goods
SITHCCC016A     Develop cost-effective menus
SITHCCC027A     Prepare, cook and serve food for food service
SITHCCC028A     Prepare, cook and serve food for menus
SITHCCC029A     Prepare foods according to dietary and cultural needs
SITHIND001A      Develop and update hospitality industry knowledge
SITXCOM001A     Work with colleagues and customers
SITXCOM002A     Work in a socially diverse environment
SITXCOM003A     Deal with conflict situations
SITXFSA001A     Implement food safety procedures
SITXHRM001A     Coach others in job skills
SITXOHS001A     Follow health, safety and security procedures
SITXOHS002A     Follow workplace hygiene procedures
HLTFA301B        Apply first aid
SITXCCS001A     Provide visitor information
SITHCCC026A     Establish and maintain quality control of food
SITXFSA002A     Develop and implement a food safety program