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Overview

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.


Details

Qualification Certificate III in Commercial Cookery
National course code SIT30816
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 24 months to 3 years
Study mode Workplace/Offsite at commercial kitchen


Skills developed

The SIT30816 Certificate III in Commercial Cookery course aims to provide participants with a wide range of cookery skills along with general employability skills such as; communication, teamwork, planning and organising, problem solving and self management.


Who is this course for?

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

This qualification is suitable for an Australian Apprenticeship pathway.


Entry requirements

There are no entry requirements for this qualification.


Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


Pathways from the qualification

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie.


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

This course is accredited under the Australian Quality Training Framework (AQF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30816 Certificate III in Commercial Cookery.


What are the course requirements?

English Language

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.


What resources do I need?

Participants must provide a full cook’s uniform and trade tools for group sessions held in off site commercial kitchen facilities.


How is the course delivered?

This course is delivered both on site at the workplace and off site at commercial kitchen facilities. Training and assessment is conducted by a qualified trainer who holds group sessions and can also have one on one contact with participants.

Learning strategies include a combination of classroom style training, on the job training, written activities, research and workplace projects. Assessments are conducted through direct observation, written and verbal questioning, role play, simulation and supervisors reports.

The course timeframe is to be completed within 36 months.

Course plan

Food transport and safety supervision

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Visit Training.gov.au for more details

Visit Training.gov.au for more details

Work, health and safety

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

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Sustainability

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Foundational cookery skills

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Visit Training.gov.au for more details

Visit Training.gov.au for more details

Visit Training.gov.au for more details

Visit Training.gov.au for more details

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Stock control basics

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Cakes, pastries and breads and desserts

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Dietary needs and menu development

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Teamwork and coaching

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Industry skills and knowledge

Learn and develop the skills and knowledge required to source and use current and emerging information on the hospitality industry and apply this knowledge to work effectively in a hospitality environment and provide service to customers during service periods.

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

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Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0
First Qualification $2,130
Second or Further Qualification $2,550

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Apprenticeships $350 $0

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Apprenticeships – User Choice $1.60/ Nominal Hour $0.64/ Nominal Hour

The User Choice program provides a public funding contribution towards the cost of training and assessment for eligible Queensland apprentices and trainees. For more information, please visit lease visit the Queensland Government User Choice website page.

Non-subsidised Prices

Full Fee* $4000

* Accreditation: Tactical Training Group - RTO 91054

CONTACT US

Talk to a training advisor about your requirements

1300 772 724

SIT30816 Certificate III in Commercial Cookery

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