SIT30821 Certificate III in Commercial Cookery

After completing this course, you may be able to work in roles such as:

• Cook

Skill recognition

Recognition of Prior Learning (RPL)
Recognition of Prior Learning (RPL) recognises skills and knowledge gained through previous study, work experience, volunteering, or life experience. If your existing skills and knowledge meet the requirements of a unit of competency, you may be eligible to receive credit towards your qualification. If you would like to apply for RPL, please indicate this when completing your enrolment form. For more information, please contact CDU TAFE Student Services on 08 8946 7111, or email TAFE@cdu.edu.au.

Credit Transfer
If you have completed the same, or an equivalent, unit through another Australian Registered Training Organisation (RTO), you may be eligible for a credit transfer. To apply, submit a completed Application for Credit Transfer Form and supporting documentation. Applications are encouraged at the time of enrolment. There is no fee for credit transfer applications.

Pathways

VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.

Successful completion of this course may provide a pathway to further study, including SIT40521 Certificate IV in Kitchen Management, or other relevant Certificate IV and higher qualifications from the SIT training package.

SIT30821 Certificate III in Commercial Cookery - 2027

To ensure you have the skills and support needed to study this course, all applicants are required to complete a Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation.

Applicants are required to attend a formal interview with the course coordinator to determine suitability for the course and ensure they have a clear understanding of the course requirements. At this interview stage students may negotiate any alternative training modes with the CDU Course Coordinator depending on their individual needs and availability.

While there is no qualification entry requirement, students will be expected to have employment in a relevant position in a commercial kitchen to satisfy the requirements of core unit SITHCCC043 Work effectively as a cook which requires students to complete 48 restaurant services.

Required Resources

Students will have access to assessments and learning resources at any time through CDU's online learning platform, Learnline. Before getting started, make sure your computer meets the required system requirements.

Students are issued with the required learning and assessment materials for each unit.

Uniforms: A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class. Uniform requirements for practical classes include:

• 2 x White double breasted Chefs jacket (Not black. Complete with white buttons)
• 2 x Chef's trousers (Not black. Checked - modern or traditional)
• 2 x White apron
• 2 x Navy Blue neckerchief
• 1 x White Chef's Hat (skull cap)
• 1 x Shoes heavy duty, non-slip and clean (no sneakers or runners)

At your interview, the course facilitator will give you more details suggesting where to purchase uniforms and tools of the trade, industry suppliers and price guidelines you should expect to pay.

Tools of Trade: Students will be required to supply their own tools of trade which includes cook's knives to use. All tools, uniforms and other equipment must be clearly identified by engraving or pen. The starter toolkit requirements include:

• 1 x 25cm/30cm Chef's knife
• 1 x Steel
• 1 x Paring knife
• 1 x Vegetable peeler
• 1 x Thermometer
• 1 x Palette knife
• 1 x Boning knife
• 1 x Fish filleting knife
• 1 x Utility fork
• 1 x Thermal piping bag
• 1 x Set nozzles
• 1 x Sharpening stone

Tools must be kept clean and sharp in a safe hygienic carry case or knife roll. All tools, uniforms etc. must be clearly identified by engraving or pen.

This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.

Locations:Alice Springs, Palmerston

Study Mode: On campus

Note:

Delivery at individual locations is subject to demand. Additional locations and/or study modes may become available pending sufficient demand.