SIT30821 – Certificate III in Commercial Cookery

Course Overview

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 provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Students are required to undertake 200 hours of work placement in order to successfully complete this course.

The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT30821

Entry Requirements
Core Units
Elective Units
Intake Dates
Pathways
Course Info
Work Placement

Entry requirements

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

 

Age requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

 

Academic Requirements

To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12 with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement, which is greater than any of these, is also suitable. e.g. Masters Degree.

 

English Language Requirements

Applicants must also meet English Language Requirements – IELTS overall score of 6.0 or TOEFL IBT 64 or Cambridge English Advanced (CAE) 169 or PTE Academic 50 or Occupational English Test (OET) with a score of at least B for each test component.

English requirements are not to be demonstrated to international students who can prove:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Citizen of, and a passport issued by the United Kingdom, United States of America, Canada, New Zealand or the Republic of Ireland.
  • Completed in Australia (within the past 2 years) in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia (within the past 2 years) the Senior Secondary Certificate of Education in English.
  • Completed a recognised ELICOS program and achieved an upper intermediate English level or equivalent.
Should a student not be able to demonstrate any of the above, applicants without documented evidence may demonstrate the required English language competence by undertaking the Language Literacy and Numeracy (LLN) assessment to achieve a result of ACSF level 3 to meet course English Language entry requirements at the sole discretion of the institute.

 

DHA requirements:

Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at: https://www.homeaffairs.gov.au/

 

Pre-training review

All international learners will undertake a pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. The Pre-training review will also aim to identify any support needs and possible RPL opportunities.

Through pre-training review, learners will demonstrate that they have necessary skills to successfully complete the course.

Hilton Academy will identify any such barriers presented by learners during pre-training review and provide required support and reasonable adjustment where possible.

 

Language, Literacy and Numeracy (LLN) Assessment

All learners will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study.

 

Hardware/Software requirements

Hilton Academy will provide access to computers/laptops during classroom hours, however for learners to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with windows operating system and office application like Microsoft word at their own cost.

Note: Some assessment tasks are completed using a computer and internet, and it is advantageous for the student to possess basic computer skills.

 

Kitchen Toolkit

Applicants will need access to a kitchen toolkit, which includes a chef’s uniform, safety shoes, various knives and small equipment. Students may wish to arrange this equipment themselves or Hilton Academy can provide them a toolkit for an additional cost. Students will need these to undergo the training effectively.

 

Physical requirements

Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course learners are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

 

Credit Transfer (CT)

Learners may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.

This process is outlined in Hilton Academy Student Enrolment & Induction Policy and Assessment Policy.

 

Recognition of Prior Learning (RPL)

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess students’ previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

Core Units

20 Units
Unit Code
Unit Title
SITXHRM007
Coach others in job skills
SITXWHS005
Participate in safe work practices
SITXFSA005
Use hygienic practices for food safety
SITHKOP009*
Clean kitchen premises and equipment
SITXINV006*
Receive,store and maintain stock
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, egg and farinaceous dishes
SITHCCC031**
Prepare vegetarian and vegan dishes
SITHCCC042**
Prepare food to meet special dietary requirements
SITHCCC041*
Produce cakes, pastries and breads
SITHPAT016*
Produce desserts
SITHCCC035**
Prepare poultry dishes
SITHCCC036**
Prepare meat dishes
SITHCCC037**
Prepare seafood dishes
SITHKOP010
Plan and cost recipes
SITXFSA006
Participate in safe food handling practices
SITHCCC043**
Work effectively as a cook (Work based training unit)
Note: Units marked with 1 (*) identifies the pre-requisite unit SITXFSA005 Use hygienic practices for food safety.
Units marked with 2 (**) identifies the pre-requisite units SITXFSA005 and SITHCCC027.

Elective units

5 Units
Unit Code
Unit Title
SITHCCC025*​
Prepare and present sandwiches​
SITHCCC040*​
Prepare and serve cheese​
SITXWHS006​
Identify hazards, assess and control safety risks​
SITHCCC039**​
Produce pates and terrines​
SITHCCC038**​
Produce and serve food for buffets​
Note: Units marked with 1 (*) identifies the pre-requisite unit SITXFSA005 Use hygienic practices for food safety. ​
Units marked with 2 (**) identifies the pre-requisite units SITXFSA005 and SITHCCC027.​

Intake Dates 2024

08th January

12nd February

08th April

13th May

08th July

12nd August

07th October

11th November

For further enquiries please enquire with our marketing team.

Qualification Pathways

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.

 

Course Info

Face-to-face delivery:

This program will be delivered in the classroom. Practical face-to-face training will be provided in a commercial training kitchen.

Delivery site:

Campus Delivery: Level 6, 250 Collins Street Melbourne 3000

Practical Kitchen: Unit 4, 60 Stubbs St, Kensington VIC 3031

Work Placement Training: Location as per individual student agreement

Course duration:

This qualification is expected to be completed in 52 weeks. This will include 40 weeks of ​face-to-face training and assessment spread over 4 terms of 10 weeks each and 12 weeks of term breaks (accumulative). Students will also need to complete Work Based Training (WBT) as part of their course. Learners will complete 200 WBT hours concurrently in term 3 and 4. There are no additional fees for this work placement.

Work Placement

Hilton Academy has a dedicated Work Based Training Coordinator who will help you arrange your mandatory placement as part of this program.

Why study this course?

Industry-Relevant Curriculum​
SIT30821 - Certificate III in Commercial Cookery at Hilton Academy offers the latest industry-relevant curriculum designed to equip students with the practical skills and knowledge needed to excel​
World-Class Facilities​
Hilton Academy boasts state-of-the-art facilities equipped with modern kitchen equipment and resources, providing students with an immersive learning environment. With access to industry-standard kitchens and experienced instructors, students have the opportunity to refine their culinary skills and gain hands-on experience that mirrors real-world kitchen settings.​
Career Opportunities and Networking​
Graduates of SIT30821 - Certificate III in Commercial Cookery from Hilton Academy benefit from valuable career opportunities and networking connections within the hospitality industry. Through partnerships with leading culinary establishments and ongoing support from industry professionals, students can kickstart their culinary careers with confidence and pursue exciting roles in restaurants, hotels, resorts, and more.​
Job Roles

Potential employment options are as a commercial cook in  restaurants, hotels, clubs, pubs, cafés, and coffee shops.

I’ve always had wonderful experiences with Hilton Academy in terms of the knowledge and quality of education I got to explore throughout the year. I got to make new friends from all around the world and they are amazing. I love how this school focuses on delivering practical skills rather than limiting them with theories and lectures. Forever thankful to the entire team who genuinely have been working hard and delivering high standard services. I would recommend this school to all the international students and, you’re gonna thank me for that. Hilton Academy genuinely makes sure to meet the standards and prioritises on providing quality education.
Anish
Certificate III in Commercial Cookery -Student

Course Information

Cricos Code:
109892J
Duration:
52 weeks (inc. holidays), Including: 200 hours of work placement
Mode of Delivery:
Classroom-based
Tuition Fee:
$14,750
Enrolment Fee:
$250
Material Fee:
$1,000
Next Intake:
August 2024

Looking for answers?

Explore our FAQs section for comprehensive information on how to navigate through the application process.