SIT30821 Certificate III In Commercial Cookery

Become a Cook, Study SIT30821 Certificate III In Commercial Cookery

Are you passionate about food? This course will provide you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You will learn about effective communication, occupational health and safety procedures and workplace hygiene. You also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. Cooking skills cover a wide range of vegetarian, seafood, poultry and meat dishes, breakfast, lunch and dinner, entrees, appetisers, mains and a massive range of beautiful and delectable desserts!

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

Nationally Recognised Qualification

Course National Code: SIT30821

Course CRICOS Code: 109813B

Available to International and Local students.

Course Duration

This course is delivered over 52 weeks in 4 ten week terms & 12 weeks of holidays. Classes are scheduled for 20 hours per week (face to face study), two days per week plus 4 hours of scheduled study.

Course Fees

Tuition Fees: $10,800 (AUD) Material Fee : $1,500 (AUD) * Please also note prices may vary if Credit Transfer are approved. 

Intakes

Feb, Apr, Jul, Oct or refer to Intakes

Cookery students will receive a quality Uniform and Kitchen Set (including knives, etc).

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Career Opportunities

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

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Pathways Into the Qualification

You may enter the qualification through a number of entry points.
Including: SIT20416 Certificate II in Kitchen Operations or With limited or no vocational experience and without a lower level qualification

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Pathways From the Qualification

After achieving this qualification you may choose to undertake: SIT40521 Certificate IV in Kitchen Management.

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Live Kitchen, Real Work

Students will participate in a real kitchen operation at PCBT’s owned Commercial Kitchen (fire and water). Students will use all required kitchen equipment and tools including the knife and sharp tools. As a part of course delivery, students will deal with all cooking operations, including beef, chicken, meat veg, etc. Please advise us if special arrangements are required.

Students will have 192 hours of supervised and approved work placement (Industry Placement) in a live approved restaurant (192 hours in term 4; includes 48 shifts a combination of Breakfast, Lunch, Dinner etc). In addition, PCBT will Support its “SIT30821 Certificate III in Commercial Cookery” students in finding Work Placements to complete 360 Hours in term 4 (168 hours more than required. Note: Students must abide by PCBT Code of Conduct and, they are required to participate 38 hours per week during term 4 (10-week) to complete the entire 360-hour unpaid IP if willing to take this opportunity).

Work placements are organised by PCBT College. Host work placement facilities are fully briefed by PCBT’s qualified Commercial Cookery trainer on the supervision and support requirements when hosting our student.

Study and Assessment mode

This course is delivered in a combination of theory and practical sessions. All practical sessions are conducted in a fully equipped Kitchen where trainees will have an opportunity to serve customers and receive feedback from customers. The last term of the course, students will need to complete 48 shifts in an approved commercial restaurant. PCBT arranges these industry placements for its students to enhance skills and further employment opportunities. Assessment is competency based and is generally though questioning, project and practical demonstrations. As a part of this qualification students must be able to handle seafood, poultry and meat products.

Entry admission requirements

Those students who wish to undertake this course should meet the following academic and English language requirements.

Academic English Language 
Year 11 or equivalent; SIT20416 Certificate II in Kitchen Operations or
With limited or no vocational experience and without a lower level qualification
EAP Level 2 of English or
IELTS Test Score of 6 overall (General or Academic) or
TOEFL iBT Test Score of 60 – 78 or
PTE Academic Test Score of 52 or
Cambridge English Advanced (CAE) Test Score of 169 or
OET Pass Grade C or
IELTS test score of 5.5 or equivalent can take our English Language Placement test. This is only applicable for English speaking country (level 1 country)
Placement test (this is only applicable for English speaking country (level 1 country) or Onshore students with valid visa to cover course)

Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements.  Please refer to https://www.homeaffairs.gov.au/ to find out the assessment level for your country and to determine the required level of English that you should possess

To be able to achieve this qualification, students must successfully complete the following units:

Term 1:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXWHS005 Participate in safe work practices
  • SITXWHS006 Identify hazards, assess and control safety risks
  • SITHKOP009 Clean kitchen premises and equipment
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC040 Prepare and serve cheese

Term 2: 

  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC038 Produce and serve food for buffets

Term 3:  

  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHPAT016 Produce desserts

Term 4: Industry Placement & Menu Development


Your final and 4th term will consist of industry placement where you will be required to participate in a live kitchen environment up to 48 service periods which is equivalent to 192 hours in the reputable hotels and restaurants in the accessible vicinity around Perth CBD.

Beside this, students will be required to learn and involve in planning and costing of various menus as per their host employers menu items.

  • SITHCCC043 – Work effectively as a cook (# Require Additional approx. 192 hours in industry which is equivalent to 48 shifts)
  • SITXCCS014 – Provide service to customers
  • SITHKOP010 – Plan and cost recipes

Note:

Students will have 192 hours of supervised and approved work placement (Industry Placement) in a live approved restaurant (192 hours in term 4; includes 48 shifts a combination of Breakfast, Lunch, Dinner etc). In addition, PCBT will Support its “SIT30821 Certificate III in Commercial Cookery” students in finding Work Placements to complete 360 Hours in term 4 (168 hours more than required. Note: Students must abide by PCBT Code of Conduct and, they are required to participate 38 hours per week during term 4 (10-week) to complete the entire 360-hour unpaid IP if willing to take this opportunity).

Work placements are organised by PCBT College. Host work placement facilities are fully briefed by PCBT’s qualified Commercial Cookery trainer on the supervision and support requirements when hosting our student.

 

Some of Our Industry Placement Partners

Apply Online

quire Admissions:
Call: 08 9202 1003Email: admissions@pcbt.wa.edu.au