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SIT30807 Certificate III in Hospitality (Commercial Cookery)

CRICOS Course Code: 068834G

Course Descriptor:

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.

Job Roles:

Individuals with this qualification are able to perform roles such as:

  • preparing appetisers, salads, stocks, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat
  • preparing hot and cold desserts, pastries, cakes and yeast goods
  • planning and preparing food for buffets.

Job title:

Cook

Prerequisites:

There are no prerequisites for entry to this qualification.

Entry Requirements:

This course is designed for students who are not involved in a traditional apprenticeship and will involve theory and practical training and work placement to gain the qualification.

Students must be of 18 years old and above to study at Yorke Institute.

Language, literacy and numeracy requirements for this qualification:

This qualification requires learners to be able to converse in English with colleagues and customers in pressurised situations and to be able to make basic presentations. They need to be able to read and write English at a level that will allow them to interpret basic text and write reports.

IELTS score of 5.5 or TOEFL score of 550 or Satisfactory completion of ELICOS at upper intermediate level and
Completion of a Year 12 in Australia or equivalent or Completion of a recognised foundation course in Australia or other countries with a pass in all subjects.

Course Composition:

Participants need to complete a total of 29 units consisting of 26 Core units and 3 elective units.

Course Duration:

52 Weeks of full time study.

Units of competencyTitleCore/Elective
1 SITHCCC001A Organise and prepare food C
2 SITHCCC002A Present Food C
3 SITHCCC003A Receive and store kitchen supplies C
4 SITHCCC004A Clean and maintain kitchen premises C
5 SITHCCC005A Use basic methods of cookery C
6 SITHCCC006A Prepare appetisers and salads C
7 SITHCCC008A Organise and prepare food C
8 SITHCCC001A Prepare stocks, sauces and soups C
9 SITHCCC010A Select, prepare and cook poultry C
10 SITHCCC011A Select, prepare and cook seafood C
11 SITHCCC012A Select, prepare and cook meat C
12 SITHCCC013A Prepare hot and cold desserts C
13 SITHCCC014A Prepare pastries, cakes and yeast goods C
14 SITHCCC016A Develop cost-effective menus C
15 SITHCCC027A Prepare, cook and serve food for service C
16 SITHCCC028A Prepare, cook and serve food for menus C
17 SITHCCC029A Prepare foods according to dietary and cultural needs C
18 SITHIND001A Develop and update hospitality industry knowledge C
19 SITXCOM001A Work with colleagues and customers C
20 SITXCOM002A Work in a socially diverse environment C
21 SITXCOM003A Deal with Conflict situations C
22 SITXFSA001A Implement food safety procedures C
23 SITXHRM001A Coach others in job skills C
24 SITXOHS001A Follow health, safety and security procedures C
25 SITXOHS002A Follow workplace hygiene procedures C
26 HLTFA301B Apply first aid C
27 SITHCCC015A Plan and prepare food for buffets E
28 SITHCCC026A Establish and maintain quality control of food E
29 SITXFSA002A Develop and implement a food safety plan E

Course Fees:

$13000.00AUD

Resources and Materials:

For full list of all the resources and materials provided in Yorke Commercial training kitchen click here

Uniforms and materials

Students will be required to have textbooks, uniform, chefkit. These textbooks, uniform and chefkit will be provided to students by Yorke Institute. For a list of items contained in the chef kit and the uniform click here.

Library resources

Appropriate books, journals, trade magazines and other reference material including internet are accessible to students at Yorke Institute.

Employability Skills:

Employability skills are integral to effective employment in the workplace and are broadly consistent across all industry areas. How these skills are applied varies between occupations and qualification levels due to differing work functions and contexts. The following employability skills are embedded into this course and are assessed holistically with the requirements of each unit.

  • Communication
  • Teamwork
  • Problem Solving
  • Initiative and enterprise
  • Planning and organizing
  • Self Management
  • Learning
  • Technology

For a full summary of the employability skills required for this qualification, see the table below or click here.

Employability skillDescriptionAppropriate training and assessment activities

Communication

 Negotiating and liaising with a broad range of colleagues and customers on perational and service issues; consulting with others to elicit feedback and ideas; providing briefings to operational staff and other managers; consulting with team members about OHS issues; developing and maintaining workplace documentation such as operational procedures, staff-related documentation or reports.
  • Preparing and presenting written and verbal reports
  • Role plays
  • Simulations
  • Demonstrations
  • Working in groups
  • Communicating with and responding to internal/external clients and customers

Teamwork

 Motivating and leading diverse teams; providing support and coaching; planning work operations to take account of team member strengths; taking a lead role in agreeing and establishing work team goals.
  • Team or group projects
  • Role plays
  • Group discussion
  • Workplace teams
  • Committees
  • Syndicates
  • Communities of practice

Problem solving

 Developing and applying a range of strategies to address both typical and unpredictable workplace problems; responding effectively to a wide range of operational issues requiring immediate resolution; working with colleagues to develop practical solutions; monitoring and evaluating the effectiveness of solutions based on practical experience.
  • Case studies
  • Simulations
  • Investigative projects and research
  • Using various problem solving tools and techniques
  • Problem solving in teams and networks
  • Decision making activities

Initiative and enterprise

 Generating options and ideas to address different workplace challenges; developing ideas about ways to improve operations and services; encouraging team members to be innovative; using knowledge of current and emerging tourism industry and marketplace trends to inform work practices.
  • Brainstorming activities
  • Designing innovative and creative practices and solutions
  • Initiating change
  • Simulation activities

Planning and organising

 Understanding the roles and responsibilities of leaders and managers in the context of the overall enterprise; communicating goals, strategies and outcomes to team members; monitoring and evaluating plans, procedures and systems, including timelines and resources; actively participating in continuous improvement processes.
  • Research and data collection
  • Developing action plans
  • Planning and organising events
  • Time management activities
  • Goal setting activities and scheduling tasks
  • Collecting and analysing information

Self management

 Understanding the legal and compliance framework that affects those working in the hospitality industry; maintaining general and technical knowledge to inform work practices.
  • Development of portfolios
  • Work plans
  • Using log books to record time
  • management skills and monitor own performance
  • Career planning exercises

Training Delivery:

Theory delivery and assessment will be in classroom and simulated workplace.

Practical delivery and assessment will take place in the Commercial kitchen environment.

Classes are scheduled for 3 days per week with 2 days practical and 1 day theory.

The other days of the week may be used for private study time, extra tuition, and Work Placement as required.

These training days are divided into 10 week blocks and are called stages.

    • Work Placement:

    Work Placement will be undertaken in various hospitality enterprises where food is prepared and served, including Restaurants, Hotels, Clubs, Pubs, Cafes, Cafeterias and Coffee shops.

    This component of the course will amount to a total of 240 hours (approx 6 weeks) and is a mandatory requirement of 2 units SITHCCC027A & SITHCCC028A.

    Yorke Institute will arrange for this work based placement. Students will be paid minimum of atleast $5 per day by the employer. Student will not be required to find work based placement.  

    A Work Placement Log will be provided to students to complete while on placement.

    This document will form part of the assessment for these units.

     

    Assessment Strategies:

    Assessment tools have been developed for each unit of competency to facilitate the collection of sufficient, valid, authentic, and current evidence. A combination of 2 or more assessment tools are used for each unit to ensure this occurs.

    The Delivery and Assessment arrangements for this qualification includes a combination of methods:

    • Demonstration
    • Questioning
    • Practical observation
    • Simulated/role play
    • Written test
    • Case Study
    • Assessment activities
    • Worksheets

    Sample - Academic Calendar for Certificate III in Hospitality (Commercial Cookery)