Vocational Education & Training
SIT30816 Certificate III in Commercial Cookery
2020
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Alice Springs, Palmerston
Estimated completion time: 1 year/s
The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.
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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification may also be suitable for Apprenticeships.
This qualification is available to international students (CRICOS Course No. 094488D). Refer to http://www.cdu.edu.au/international/future-students/courses for course and fee information.
Career opportunities
Occupations relevant to this qualification in industry sectors such as Hospitality include:
- Cook
Credit transfers & pathways
Skills recognition
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:
- Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.
For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact VET RPL Enquiries on 1800 238 838 or email vet.rpl.enquiries@cdu.edu.au.
Credit Transfer
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.
Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Pathways
VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline
Pathways from the qualification
SIT40516 Certificate IV in Commercial Cookery, or other relevant Certificate IV and higher qualifications from the SIT training package.
Course information flyer(s)
Course Information Flyers will be published early in 2020.
Entry requirements
CDU Entry Requirements
There are no entry requirements for this qualification, although students will be expected to have employment in a relevant establishment. Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
A pre-enrolment process to establish suitability to undertake the course and to determine support requirements will be conducted, which will include a Language, Literacy and Numeracy (LLN) assessment.
International Students
Please refer to https://www.cdu.edu.au/international/how-apply for information regarding international student applications.
Course fees
Based on course nominal hours of between 855 - 883 hours, approximate 2020 course fees will be:
VET Tuition Fees: $2,907.00 - $3,302.20
Domestic Full Fees: $14,535.00 - $15,011.00
Fee for Service: as per fee for service agreement
The following Fees are applicable to this course:
Domestic Students
This is a full fee paying course. VET full fees will apply to all new and continuing domestic students enrolling in this course.
2019: Information about fees for non-subsidised VET courses is available 2019 VET Fees.
2020: Information about fees for non-subsidised VET courses will be published as soon as it is available.
This course is subsidised by the NT Government.
2019: Information about 2019 VET Tuition fees for eligible NT residents is available 2019 VET Fees VET Tuition Fees for 2019 will be charged at $3.20 per nominal hour for subsidised training.
2020: Information about 2020 VET Tuition fees for eligible NT residents will be published as soon as it is available.
International Students
The annual tuition fee for commencing students in 2020 is AUD $14,800.00.
These fees are subject to annual increases each year of your study, effective at the start of each calendar year.
CDU offers a number of scholarships to international students to assist with the cost of study.
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This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.
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VET for Secondary Students (VSS)
Select VSS for more detail about this program.
Employability skills
Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: training.gov.au
Location and study mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Alice Springs, Palmerston
Study Mode: Internal, Mixed mode
Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.Subject to demand other locations and modes may become available throughout the year.
Contact details
Culinary Arts |
Tourism and Hospitality (Central) |
Course structure
To achieve a Certificate III in Commercial Cookery a total of Twenty five (25) units of competency must be completed comprising Twenty one (21) Core and Four (4) Elective units as detailed in the packaging rules and listed below.
PALMERSTON CAMPUS
The total Nominal Hours for the sequence listed below is 883
Code | Module/Unit of Competency |
Hours |
CORE UNITS OF COMPETENCY | ||
BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
BSBWOR203 | Work effectively with others | 15 |
SITHCCC001 | Use food preparation equipment * | 25 |
SITHCCC005 | Prepare dishes using basic methods of cookery * | 45 |
SITHCCC006 | Prepare appetisers and salads * | 25 |
SITHCCC007 | Prepare stocks, sauces and soups * | 35 |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes * | 45 |
SITHCCC012 | Prepare poultry dishes * | 25 |
SITHCCC013 | Prepare seafood dishes * | 30 |
SITHCCC014 | Prepare meat dishes * | 50 |
SITHCCC018 | Prepare food to meet special dietary requirements * | 75 |
SITHCCC019 | Produce cakes, pastries and breads * | 40 |
SITHCCC020 | Work effectively as a cook * | 80 |
SITHKOP001 | Clean kitchen premises and equipment * | 13 |
SITHKOP002 | Plan and cost basic menus | 30 |
SITHPAT006 | Produce desserts * | 100 |
SITXFSA001 | Use hygienic practices for food safety | 15 |
SITXFSA002 | Participate in safe food handling practices | 40 |
SITXHRM001 | Coach others in job skills | 20 |
SITXINV002 | Maintain the quality of perishable items * | 10 |
SITXWHS001 | Participate in safe work practices | 12 |
Total nominal hours for core units | 750 | |
ELECTIVE UNITS OF COMPETENCY | ||
SITHCCC015 | Produce and serve food for buffets * | 25 |
SITHCCC016 | Produce pates and terrines * | 30 |
SITHCCC021 | Prepare specialised food items* | 60 |
HLTAID003 | Provide first aid | 18 |
Total nominal hours for elective units | 133 | |
Total nominal hours for the qualification | 883 |
* Pre-requisite unit SITXFSA001 Use hygienic practices for food safety
ALICE SPRINGS CAMPUS
The total Nominal Hours for the sequence listed below is 855
Code | Module/Unit of Competency |
Hours |
CORE UNITS OF COMPETENCY | ||
BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
BSBWOR203 | Work effectively with others | 15 |
SITHCCC001 | Use food preparation equipment * | 25 |
SITHCCC005 | Prepare dishes using basic methods of cookery * | 45 |
SITHCCC006 | Prepare appetisers and salads * | 25 |
SITHCCC007 | Prepare stocks, sauces and soups * | 35 |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes * | 45 |
SITHCCC012 | Prepare poultry dishes * | 25 |
SITHCCC013 | Prepare seafood dishes * | 30 |
SITHCCC014 | Prepare meat dishes * | 50 |
SITHCCC018 | Prepare food to meet special dietary requirements * | 75 |
SITHCCC019 | Produce cakes, pastries and breads * | 40 |
SITHCCC020 | Work effectively as a cook * | 80 |
SITHKOP001 | Clean kitchen premises and equipment * | 13 |
SITHKOP002 | Plan and cost basic menus | 30 |
SITHPAT006 | Produce desserts * | 100 |
SITXFSA001 | Use hygienic practices for food safety | 15 |
SITXFSA002 | Participate in safe food handling practices | 40 |
SITXHRM001 | Coach others in job skills | 20 |
SITXINV002 | Maintain the quality of perishable items * | 10 |
SITXWHS001 | Participate in safe work practices | 12 |
Total nominal hours for core units | 750 | |
ELECTIVE UNITS OF COMPETENCY | ||
SITHCCC003 | Prepare and present sandwiches | 10 |
SITHCCC016 | Produce pates and terrines * | 30 |
SITHCCC017 | Handle and serve cheese * | 5 |
SITHCCC021 | Prepare specialised food items* | 60 |
Total nominal hours for elective units | 70 | |
Total nominal hours for the qualification | 855 |
* Pre-requisite unit SITXFSA001 Use hygienic practices for food safety