|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
|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
|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.|
Tuition Fee $15,000
Application Fee: $200 (non-refundable)
Resource fee: $1,100 (non-refundable)
The SIT30816 Certificate III in Commercial Cookery requires the completion of 25 units of competency (including 21 core units and 4 electives).
|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|
|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|
|SITXINV001||Receive and store stock||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
The students are required to undertake at least 192 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. ANAE will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete foodservice periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.
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.
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).
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.