SIT30821 - Certificate III in Commercial Cookery

Introduction

The SIT30821 Certificate III in Commercial Cookery qualification is designed to equip workplace-based apprentices and employees who are employed in the role of a cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes and catering production facilities.

The purpose of this qualification is to provide apprentices with 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 is designed for mature age workers with some depth of experience in kitchen and is ideally suited to those participants who are seeking to formalise their existing skills and knowledge and upskill where required, in order to perform the role of a qualified cook.

Expected learner characteristics will include substantial prior experience working in kitchens and food production and possibly some prior qualifications or units of competencies related to the kitchen operations industry. Minimal barriers are expected with regards to language, literacy, and numeracy, although it may have been a long period since some students participated in formal education and training, and trainers/assessors will need to consider this in the way they deliver training and support students in building confidence throughout the course.

Pathways

Participants and employers are provided with advice on employment and further training pathways throughout the delivery of the program. While VTS may not offer all the qualifications indicated within the pathway, we identify relevant progression that may be attained:

Training Pathways
SIT40521 – Certificate IV in Commercial Cookery
SIT40621 – Certificate IV in Catering Operations
SIT40721 – Certificate IV in Patisserie

Employment Pathway
This qualification provides a pathway to work as a commercial cook in organisation’s such as restaurants, hotels, clubs, pubs, cafés, and catering production facilities.

Mode of Study

All training is conducted face to face in the workplace including brief workshops monthly/bi-monthly to assess and develop the required skills and knowledge that relates to the qualification.

Entry Requirements

There are no entry requirements for this qualification. However, Vocational Training Services will address any individual requirements on a case-by-case basis.

Learning Resources

VTS provides the student with the required learning resources.

Recognition of Prior Learning

RPL is available, please contact VTS for more information.

This course is designed to provide experienced kitchen workers with the skills to perform the job roles of a chef.