Study

CERTIFICATE

SIT30821 – Certificate III in Commercial Cookery

This qualification reflects the role of 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.

Mode & Method of delivery

The classes will be delivered at Level 2/252 Lygon Street, Carlton – 3053 The practical classes will be delivered at Wattle Kitchen in Abbotsford

Assessement Methods

Written Assessments, Projects and Observations

Course Code:

SIT30821

CRICOS Code:

110644D

Duration:

52 Weeks (including holidays & breaks)

Everything You Need to Know

Units

Core/Elective

SITHCCC023 Use food preparation equipment

Core

SITHCCC027 Prepare dishes using basic methods of cookery

Core

SITHCCC028 Prepare appetisers and salads

Core

SITHCCC029 Prepare stocks. sauces and soups

Core

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

Core

SITHCCC031 Prepare vegetarian and vegan dishes

Core

SITHCCC035 Prepare poultry dishes

Core

SITHCCC036 Prepare meat dishes

Core

SITHCCC037 Prepare seafood dishes

Core

SITHCCC041 Produce cakes, pastries and breads

Core

SITHCCC042 Prepare food to meet special dietary requirements

Core

SITHCCC043 Work effectively as a cook

Core

SITHKOP009 Clean kitchen premises and equipment

Core

SITHKOPOIO Plan and cost recipes

Core

SITHPAT016 Produce desserts

Core

SITXFSA005 Use hygienic practices for food safety

Core

SITXFSA006 Participate in safe food handling practices

Core

SITXHRM007 Coach others in job skills

Core

SITXINV006 Receive, store and maintain stock

Core

SITXWHS005 Participate in safe work practices

Core

SITHCCC040 Prepare and serve cheese

Elective

SITHPAT014 Produce yeast-based bakery products

Elective

SITHCCC044 Prepare specialised food items

Elective

SITHCCC039 Produce pates and terrines

Elective

SITHCCC025 Prepare and present sandwiches

Elective

Intended students must satisfy the following:

 

  • Minimum age of 18 years
  • Academic: Successful completion of Year 12 or equivalent
  • English proficiency levels of IELTS 5.5 or equivalent or completion of Literacy, Language and Numeracy (LLN) assessment at ACSF Level 4

 

 

2025:
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2026:
12th January
9th February
6th April
4th May
29th June
27th July
21st September
19th October

The following employment pathways are available to students who finish this
course:

  • Sous Chef
  • Banquet Chef
  • Pastry Chef
  • Food Production Manager
  • Purchasing Manager
  • Private Club and Resort Manager

Students completing this course can go for future pathways for further study

 

  • SIT40521 Certificate IV in Kitchen Management

Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn. Grow. Enroll. Learn.

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Wattle College provides Recognition of Prior Learning (RPL) where your work experience or prior qualifications of an advanced and related nature have been undertaken. For more information, please refer to the RPL/Credit Transfer page.

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