Qualification: SIT30816 Certificate III in Commercial Cookery
Qualification CRICOS Code: 102371B
Qualification Status: Current
AQF Level: 3
There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Newton College requires that students are able to provide evidence that they:
Have demonstrated an IELTS level of at least 5.5 or equivalent (test results must be no more than 2 years old) or the successful completion of at least General English Upper Intermediate or English for Academic Purposes Upper Intermediate level.
Have successfully completed Australian year 11 or equivalent。
Are at least at age of 18 on the date of course commencement.
Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Newton College is able to provide (applicable for Level 1 countries only).
Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Newton College to identify student’s needs for additional support during their study with Newton College.
To satisfy the qualification requirements, for the unit SITHCCC020 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) of 8 hours each or 24 complete service periods (shifts) of 4 hours each in a hospitality workplace undertaking work tasks relevant to the unit content. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 192 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.
Newton College will arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.
Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace.
Total Core Units: 21
Total Electives Units: 4
Mode of Delivery: Face-to-face 20 hours per week.
Total Course Duration: 52 Weeks (44 weeks of study and 8 weeks of term break)
Delivery Location: Melbourne Campus
Total Terms: 4 Terms
Possible Employer Pathways: chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.
A total of 25 Units (21 Core and 4 electives) must be completed and deemed competent to achieve the qualification SIT30816 Certificate III in Commercial Cookery. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 25 units in the qualification. Students completing all the required units of competency will attain full qualification. We have selected the following units:
|Core||BSBSUS201||Participate in environmentally sustainable work practices|
|Core||BSBWOR203||Work effectively with others|
|Core||SITHCCC001||Use food preparation equipment|
|Core||SITHCCC005||Prepare dishes using basic methods of cookery|
|Core||SITHCCC006||Prepare appetisers and salads|
|Core||SITHCCC007||Prepare stocks, sauces and soups|
|Core||SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|Core||SITHCCC012||Prepare poultry dishes|
|Core||SITHCCC013||Prepare seafood dishes|
|Core||SITHCCC014||Prepare meat dishes|
|Core||SITHCCC018||Prepare food to meet special dietary requirements|
|Core||SITHCCC019||Produce cakes, pastries and breads|
|Core||SITHCCC020||Work effectively as a cook|
|Core||SITHKOP001||Clean kitchen premises and equipment|
|Core||SITHKOP002||Plan and cost basic menus|
|Core||SITXFSA001||Use hygienic practices for food safety|
|Core||SITXFSA002||Participate in safe food handling practices|
|Core||SITXHRM001||Coach others in job skills|
|Core||SITXINV002||Maintain the quality of perishable items|
|Core||SITXWHS001||Participate in safe work practices|
|Elective||SITXWHS002||Identify hazards, assess and control safety risks|
|Elective||BSBITU306||Design and produce business documents|
|Elective||SITHIND002||Source and use information on the hospitality industry|
|Elective||SITXCCS006||Provide service to customers|
Newton College’s Certificate III in Commercial Cookery Course (SIT30816) is made available to the students via face-to-face sessions held in fully equipped, contemporary classes. The training is a blend of theory and practical examinations, both conducted within the college premises. Each student who has enrolled for the course is expected to pass all the 25 units to conclude the training program.
1. For international student course fee details, please refer to the International Student Prospectus .
2. For domestic student course fee details, please contact Newton College.
3. Newton College does not guarantee that:
i) a learner/student will successfully complete a training product on its scope of registration; or
ii) a training product can be completed in a manner which does not meet the requirements of Clause 1.1 and 1.2 of Standards of Registered Training Organisation 2015; or
iii) a learner/student will obtain a particular employment outcome where this is outside the control of the Newton College