SIT30816 Certificate III in Commercial Cookery
Unit of Competency: 25 Units
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Work effectively as a cook
Produce cakes, pastries and breads
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
|1.||SITXCCS006||Provide service to customers|
|2.||SITXINV001||Receive and store stock|
|5.||SITHCCC002||Prepare and present simple dishes|
|6.||SITHIND001||Use hygienic practice for hospitality service|
|7.||SITXCOM002||Show social and cultural sensitivity|
The qualification does not have any entry requirements. However, PAGE Institute requires applicant's to be employed in the hospitality industry at the time of application.
This course is subsidised by the Queensland Government under the Trade Skills Assessment and GAP Training (TSAGT). Click here to read the Factsheet.
Eligible participants will be skilled individuals who:
- can successfully complete a minimum of 60 per cent of the funded competencies in a priority trade qualification through recognition of prior learning (RPL)
- require gap training in no more than 40 per cent of the funded competencies of a priority trade qualification to enable completion of the qualification
To be eligible, participants must also:
- be 21 years of age or over
- permanently reside in Queensland
- be an Australian citizen, or Australian permanent resident (includes humanitarian entrant), temporary resident with the necessary visa and work permits on the pathway to permanent residency, or a New Zealand citizen
- not have previously completed a trade qualification in the same industry area, that is, a qualification within the same national training package
- not currently be an apprentice or trainee as define
The course will be delivered in your workplace using a combination of Face to Face Training and Recognition of Prior Learning.
RPL is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
RPL involves issuing organisations undertaking an assessment of each individual who applies to determine the extent to which that individual’s previous learning is equivalent to the learning outcomes of the components of the destination qualification.
- Government Subsidised Students:
All subsidised students are required to pay a co-contribution fee.
The co-contribution fee for this course is only applicable to the units that are GAP trained. Each unit of competency has nominated training hours agreed upon by the industry. For each nominated hour the candidate will be required to pay $1.60.
Talk to one of our course experts to seek further clarification.
- Self-funded Students – Request for a cost and payment plan
The course delivery depends on the factors such as your current skills and experience as well as your knowledge of the hospitality industry.
In a typical scenario, the assessor will visit you in your workplace to determine your potential for RPL and the amount of training required for you to successfully achieve this qualification.
Based on the factors outlined above, it is very difficult for us to give you an exact timeframe. However, typically majority of our students finish their course between 6 – 24 months.
Request for our Free Course Guide for more information or simply call us if you have specific questions.