SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY

Purpose:	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 judgment, 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.
Delivery Method :	Face to face at level 8, 20 Queen street, Melbourne VIC 3000 and 97 Smith St, Fitzroy, Victoria 3065(Training Kitchen) At ANAE, we have work placement arrangements with the industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organization will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.
Course CRICOS Code:	0101523
Course Duration:	1 year (52 Weeks including 40 scheduled tuition weeks and up to 12 weeks of holidays and terms breaks in between.) Weekly student contact hours: 20 hours
Education Pathways:	The further study pathways available to students who undertake this qualification include: SIT40516 Certificate IV in Commercial Cookery SIT 50416 Diploma of Hospitality Management SIT60316 Advanced Diploma of Hospitality Management
Career Outcomes	Prospective careers in hospitality include a cook and/or trainee chef in the following establishments: • Qualified cook/chef • Head chef • Kitchen attendant • Catering team assistant
Pre-requisites:	There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:	All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of Education. Entry into this course requires an IELTS band score of 5.5 or PTE 42 or equivalent in line with the Department of Home Affairs (DHA) regulations. Learning (ACSF Level 2+, reading (ACSF Level 2), writing (ACSF Level 2), oral communication (ACSF Level 2+), and numeracy (ACSF Level 2+) are desirable to participate in this course. Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification. You will be required to complete a Pre-Training Review to determine your suitability for this qualification. Completing a Language, Literacy, and Numeracy (LLN) assessment. Learning (ACSF Level 2+, reading (ACSF Level 2), writing (ACSF Level 2), oral communication (ACSF Level 2+), and numeracy (ACSF Level 2+) are desirable to participate in this course. Mature-age students will also be considered without the minimum education requirements but with relevant work experience within a chosen area of study and a demonstrated capacity to meet the course requirements.
Course Costs	Tuition Fee $15,000 Other Costs: Application Fee: $200 (non-refundable) Resource fee: $1,100 (non-refundable)

Course Structure

The SIT30816 Certificate III in Commercial Cookery requires the completion of 25 units of competency (including 21 core units and 4 electives).

Code	Unit title	Type
BSBSUS201	Participate in environmentally sustainable work practices	Core
BSBWOR203	Work effectively with others	Core
SITHCCC001	Use food preparation equipment	Core
SITHCCC005	Prepare dishes using basic methods of cookery	Core
SITHCCC006	Prepare appetisers and salads	Core
SITHCCC007	Prepare stocks, sauces and soups	Core
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Core
SITHCCC012	Prepare poultry dishes	Core
SITHCCC013	Prepare seafood dishes	Core
SITHCCC014	Prepare meat dishes	Core
SITHCCC018	Prepare food to meet special dietary requirements	Core
SITHCCC019	Produce cakes, pastries and breads	Core
SITHCCC020	Work effectively as a cook	Core
SITHKOP001	Clean kitchen premises and equipment	Core
SITHKOP002	Plan and cost basic menus	Core
SITHPAT006	Produce desserts	Core
SITXFSA001	Use hygienic practices for food safety	Core
SITXFSA002	Participate in safe food handling practices	Core
SITXHRM001	Coach others in job skills	Core
SITXINV002	Maintain the quality of perishable items	Core
SITXWHS001	Participate in safe work practices	Core
SITHIND002	Source and use information on the hospitality	Elective
SITXCOM005	Manage Conflict	Elective
SITXINV001	Receive and store stock	Elective
SITHCCC003	Prepare and present sandwiches	Elective

Work placement:

The students are required to undertake at least 192 hours of work placement in a hospitality establishment (such as restaurant, café, catering operation and hotel) to complete the requirements of this qualification. ANAE arrange work placement for students a suitable hospitality and catering organisations and a location suitable for students. Students are required to complete a minimum of 48 complete food service periods that cover breakfast, dinner, lunch and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

 

Delivery Arrangements

 

This program is to be delivered face to face at the main campus at Level 8, 20 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

 

 

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

 

Assessment methods:

ANAE use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

• Written/Oral questions
• Practical Demonstration
• Written Assignment
• Case studies and project tasks
• Roleplay and class activities

 

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

 

RPL/Credit Transfer:

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to ANAE staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.