Certificate III in Commercial Cookery
Course Overview
This qualification will give you a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items in a commercial kitchen. Also this will train the essential skills to work with some independence and under limited supervision using discretion and judgement and following the organisational plans, policies and procedures. Successful completion of this qualification will give you the recognition of a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Course Code
SIT30821
CRICOS Course Code
110512E
Duration
58 Weeks
Entry Requirements
For international students
- Generally, international students need an IELTS band score of 6.0, or recognised equivalent, to demonstrate their English proficiency for Certificate or Diploma courses. Alternatively, students may join in this course having IELTS band score of 5.0 if accompanied by at least 20 weeks of ELICOS.
- Be over 18 years of age
- Have completed Year 12 study or Certificate III level or equivalent. Year 10 candidates may be considered in this cert III level course but subject to individual assessment.
Possible Job Roles
This qualification will provide you the pathways to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Certification on Course Completion
Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification SIT30821 Certificate III in Commercial Cookery issued by Jabin Hopkins Institute of Technology (JHIT).
Future Pathways
After successful completion the Certificate III in Commercial Cookery, you will have many other study options available to you. These may include Certificate 4 in Kitchen Management or other suitable Certificate IV or Diploma level Qualifications such as Diploma of Hospitality Management.
Course Availability
JHIT has regular intakes for each of its qualifications. These are based around the school terms as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact JHIT to confirm the next set of available intake dates for the course and see which date best suits your needs.
Course Duration
Total duration of this course is 58 weeks. 20 contact hours per week for full time students which may include online or distance delivery and work placement. Different arrangement may be organised if the candidates have relevant knowledge & skills.
Delivery Mode
Face to Face
Primary delivery mode for the course for international students is face to face in the classroom and kitchen environment where students can interact with the lecturer and other students face to face. International students are required to comply with the ESOS Standards.
Blended
Domestic students are able to study with the flexibility of mix mode where they can study part of the course online. It allows student to balance their study, work and family life. Students are supported in all the delivery modes as they needed. However, there are regular compulsory face to face practical sessions due to the nature of the course.
Course Credit
Australian Qualifications and Statements of Attainment that have been issued by any other Registered Training Organisation (RTO) will be recognised by Jabin Hopkins Institute of Technology and students will not be required to complete these units again. To apply for Credit Transfer students must be able to present their original Qualification or Statement of Attainment or certified copies, with national codes and titles that match the current course in which a student is enrolled.
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Recognition of Prior Learning (RPL) is available for this course
Assessment Methods
A wide variety of assessments methods will be used to assess student competency in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Recognition of Prior Learning (RPL)
Recognition of Prior Learning enables a participant to receive recognition for the current skills, knowledge and experience they possess regardless of where the learning was obtained. These skills can be gained from:
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Course Structure
SIT30821 Certificate III in Commercial Cookery requires competency in 25 units, and JHIT offers the following highly sought-after units as a part of this qualification:
| SITHCCC023 Use food preparation equipment |
| SITHCCC027 Prepare dishes using basic methods of cookery |
| SITHCCC028 Prepare appetisers and salads |
| SITHCCC029 Prepare stocks, sauces and soups |
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC035 Prepare poultry dishes |
| SITHCCC037 Prepare seafood dishes |
| SITHCCC036 Prepare meat dishes |
| SITHCCC042 Prepare food to meet special dietary requirements |
| SITHCCC041 Produce cakes, pastries and breads |
| SITHCCC043 Work effectively as a cook |
| SITHKOP009 Clean kitchen premises and equipment |
| SITHKOP010 Plan and cost recipes |
| SITHPAT016 Produce desserts |
| SITXFSA005 Use hygienic practices for food safety |
| SITXFSA006 Participate in safe food handling practices |
| SITXHRM007 Coach others in job skills |
| SITXINV006 Receive, store and maintain stock |
| SITXWHS005 Participate in safe work practices |
| SITHCCC031 Prepare vegetarian and vegan dishes |
| SITHPAT014 Produce yeast-based bakery products |
| SITHCCC026 Package prepared foodstuffs |
| SITHCCC044 Prepare specialised food items |
| SITHCCC040 Prepare and serve cheese |
| SITXWHS006 Identify hazards, assess and control safety risks |
Fees
Charges vary between courses, subjects and time; please contact JHIT directly to know the current course fees.
