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The hospitality industry is now demanding a minimum II / III certificate for various positions in hospitality services worldwide. Certificate III in Commercial Cookery will provide students with the right skills and knowledge to serve as a chef in restaurants, hotels, parties, bars, cafes and to run their restaurants and food stalls.
At KVCC Global, we help students gain hands-on training and work experience at one of Australia’s leading training institutions. Join one of the exciting and customer-oriented careers in Hospitality that shows no signs of slowing down.
Please note, this specialized course may not be suitable for individuals who are unable to handle knives, dairy products, meat (beef and halal), poultry or seafood items.
You will learn how to plan, prepare and cook a variety of dishes suitable for different cultural and dietary needs. Besides, you will also learn how to handle and use food preparation equipment, plan and cost basic menus, maintain food hygiene and safety, follow safe working practices, manage perishable food items, receive and store food supplies, as well as clean kitchen equipment and premises.
The day you complete the SIT30816 Certificate III in Commercial Cookery, you’ll be ready to start your career as a chef in a variety of kitchens. Not only this, this professional course can help you register directly for the SIT40516 Certificate IV Commercial Cookery course in Australia.
Education: Completion of Year 11 or high school or equivalent or Acquired knowledge and experience in commercial cookery.
Proficiency in English:
IELTS Test Score 5.5 or equivalent.
Age: 18 years or above
Additional Requirements: International students must have the National Police Clearance (not more than 3 months old) to pursue workplace training.
Delivery methods of the course study shall include;
To finish the course, you need to complete all core and elective units, the list of units is shown below:
| # | Elective Units (Code) | Unit Name |
|---|---|---|
| 1 | SITHKOP005 | Organized cooking operations |
| 1 | SITXMGT001 | Supervising work operations |
| 1 | SITHKOP004 | Creating menus for special dietary needs |
| 1 | BSBSUS401 | Implementing and monitoring environmentally sustainable work functions. |
| 1 | SITXHRM003 | Manage and Lead Team People |
| 1 | SITXWHS003 | Implement and monitor health, work, and safety operations. |
| 1 | BSBDIV501 | Managing diversity at the workplace |
| 1 | SITXCOM005 | Managing work conflict |
| 1 | SITXFIN003 | Managing finances within an assigned budget |
The total tenure of this course is over 40 weeks excluding 12 weeks of holiday breaks. Classes are scheduled for 2 ½ days (Total 20 hours) per week. Students are allowed to study an additional 10 hours per week.
Beginning of every month. Contact the KVCC Global Administration team for more information.
The assessment is based on skills-based training standards. The performance of students is evaluated on their ability to fulfill their tasks as per industry standards. Evaluation of all units of competence will be conducted by using a choice of portfolios, assignments, classroom exercises, practical demonstrations, case studies, group activities, projects, Knowledge-based verbal and written tests, and quiz. Depending on the course assessment requirements, students need to serve their customers with breakfast, lunch and dinner on weekends and weekdays. Student performance is evaluated during the weekend or weekdays to meet the comprehensive requirements of the course.
Students who complete any unit of competence in the course will be issued a statement of achievement for all those units considered qualified. Upon completion of all SIT30816 Certificate III competency units in commercial cookery, students will be eligible to enter SIT40516 Certificate IV in commercial cookery.
With prior experience, knowledge, skills or qualifications achieved from formal studies or training in related fields, students can avail recognition of Prior Learning (RPL) or Credit Transfer (CT) by applying not more than two weeks after the starting date of the CoE. This recognition helps students to reduce the duration of the course.
This qualification allows students to look for employment mainly as an Chef, Cook, and Assistant Cook.
Fill the Form below & our team will connect with you to discuss your requirements.
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