Qualification: SIT30816 Certificate III in Commercial Cookery

Qualification CRICOS Code: 102371B

Qualification Status: Current

AQF Level: 3

Entry Requirement:

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 at least:

• Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.

• 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.

• • Have successfully completed Australian year 12 or equivalent

• Are at least at age of 18 on the date of course commencement.

• 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.

Covid-19 Variation to Delivery and Assessment Strategy

Total Core Units: 21

Total Electives Units: 4

Mode of Delivery: Face to face (Classroom based) / Flexible learning (Covid-19) 20 hours per week.

Total Course Duration: 52 Weeks (44 weeks of study and 8 weeks of term break)

Location of course:

• Level 10, 190 Queen Street, Melbourne VIC 3000
• Level 10, 108 Lonsdale Street, Melbourne VIC 3000

Kitchen Location:

• 178 – 180 Victoria Street, Richmond VIC 3121
• 11 – 17 Jeffcott Street, West Melbourne VIC 3003

Total Terms: 4 Terms

Possible Employer Pathways: chefs at restaurants, hotels, clubs, pubs, cafés, and/or coffee shops.

Course Structure:

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.

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	SITHPAT006	Produce desserts
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

For more course information, check the course flyer: SIT30816 Certificate III in Commercial Cookery

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.

Note:

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