SIT30821 Certificate III in Commercial Cookery

Knowledge that students will gain through this course include:

• Substantial knowledge about commercial cooking methods and the use and maintenance  of a wide range of cooking equipment
• Knowledge about how to prepare and cook a wide range of dishes using a wide range of ingredients and for special diets
• Ordering stock, stock rotation, menus and costings and very importantly hygiene and infection control

Technical skills that students will gain through this course include:

• Examining foodstuffs to ensure quality
• Regulating temperatures of ovens, grills and other cooking equipment
• Preparing and cooking food
• Seasoning food during cooking
• Portioning food, placing it on plates, and adding gravies, sauces and garnishes
• Storing food in temperature controlled facilities
• Preparing food to meet special dietary requirements
• May plan menus and estimate food requirements

Other skills that students will gain during this course include:

• Give attention productivity of the kitchen such as speed and food quality
• Complete order forms, take orders, create receipts
• Ensure adherence to all relevant health, safety and hygiene standards
• Interpersonal skills i.e. work with the executive chef as much as with the other staff
• Fill out all kitchen and stock forms accurately
• Work effectively with others in a production team

This qualification provides a pathway to work as a:

• Commercial cook

in organisations such as

• Restaurants
• Hotels
• Clubs
• Pubs
• Cafés
• Coffee shops

• We understand that you may already have many skills and areas of expertise that you have obtained in different ways and these are recognised through our Recognition of Prior Learning (RPL) process.
• We have developed an RPL application kit for this course.
• The Student Handbook provides more information about our RPL process. Alternatively, you can liaise with our administration staff to gain more information.

• Students are not required to repeat any unit or module in which they have already been assessed as competent, unless a regulatory requirement requires this. If a student provides suitable evidence that they have successfully completed a unit or module at any RTO, then they will be credited for that unit.
• In the case of any non-equivalent units of competency, an analysis will be undertaken to determine the equivalence of the study with the relevant units offered at INT Nurse Training before granting credit.
• Please note that providing credit for previous studies is not recognition of prior learning (RPL). RPL is an assessment-only pathway of determining the competence of a person, while proving credit is recognising the equivalence in content and learning outcomes between different types of learning and/or qualifications previously undertaken and completed successfully.

The duration for the Commercial Cookery Course is 15 months for International Students, including breaks, who are required to complete at least 20 hours of face to face study online per week, or engage for 20 hours per week. International Students will attend classes three days per week to meet this requirement. This mode of study is set up using a traditional academic structure of 5 terms each 9-10 weeks in length.

• Must be 18 years of age or over
• Have the required English Language skills of an overall IELTS band 5.5 or equivalent or above (but might require LLN support )
• Has successfully completed the Australian year 12 or the overseas equivalent
• Hold a current Student Visa
• Have a USI number prior to the issuance of any certification for accredited training.

Must pass the RTO SIT30816 LLN test as part of the registration process

Additional Requirements

• Need to be able to meet the financial cost of this training including paying for the cookery students uniform, tool set and travel to INT College and kitchen while attending training. As an indicative price, a full set of student’s kitchen uniform items from a Sydney supplier may cost between $85-$200 Australian depending on supplier and method of purchase and as an indicative price of a Commercial Cookery Student Standard Tool kit from a Sydney supplier may cost between $200-$300 Australian depending on supplier and method of purchase. Note: Uniforms and Tool Kits must be obtained by students from commercial suppliers. INT Nurse Training does not recommend any specific supplier.
• Must be physically fit and able to stand for extended periods of time, work at speed and undertake kitchen duties
• Will be required to undertake supervised training at full time hours during all scheduled training in the classroom as well as at INT College training kitchen
• Must be able to handle meat, seafood, poultry or dairy.
• Must be able to work in a kitchen where INT College cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nuts allergies. Please note that all students must complete all of the units of competency required.

190 hours of work placement – included in 15 months

What is Placement?

Placement is a mandatory part of your course where you learn in a live work environment at one of our partner facilities. You will be supervised and conduct practical training and demonstrate a range of competencies. The placement is conducted for at least 190 hours and will occur towards the end of the course. Timings for each shift will be negotiated with the facility once the time arrives for you to commence placement. Your assessment schedule will highlight what you need to perform and demonstrate in the workplace.

What are the benefits?

By undertaking placement, you will get a chance to put the knowledge you have learned in your course into practice. You will also develop practical, on the job skills and consolidate your learning. Placement is often the most rewarding part of a student’s course. Working face-to-face with clients and colleagues in your chosen field and seeing what you are learning put into practice is challenging, yet exciting and makes a large difference to your career confidence.

Host organisation

You will need to undertake your clinical placement in an organisation involved in professional services such as a Restaurant or café. The host organisation will provide you with access to specialist equipment and resources. Your Assessor/trainer will help guide you through your placement period and will be in regular contact with you and your Workplace Supervisor.

What support will I get?

It is our responsibility to organise your placement. You will have regular contact with your trainer/assessor during site visits and you will be partnered with a workplace staff member and have a designated Supervisor while on shift. Students are required to make their own travel arrangements to and from their placement activity.

There are 25 units to be completed in this qualification – 20 core units and 5 elective units, in accordance with the packaging rules.

Unit Pre-requisites  

SITXFSA001 Use hygienic practices for food safety

Must be successfully completed prior to commencing core and elective units.

Core Units

You may elect to pay the full course fee up front or we can organise payment instalments for you to assist with your circumstances. The option exists for you to make regular payments at set intervals throughout your course. We will need to formalise a payment schedule in that instance. Please enquire with administration for more details (call 1800 046 846 or email info@int.edu.au)