This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.
This qualification is nationally recognised under the Australian Qualifications Framework (AQF).
Overseas / International students will be:
Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to ‘RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER’ section or contact Yarra College Australia (YCA).
Qualification Package Entry Requirements
There are no specific entry requirements for this course.
YCA has the following admission requirements:
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and beef and may involve alcohol.
ACSF level 3 is required in reading, writing, learning, numeracy and oral communication.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
| Certificate III | Certificate IV | Diploma |
|---|---|---|
| SIT30821 - Certificate III in Commercial Cookery | SIT40521 - Certificate IV in Kitchen Management | SIT50422 - Diploma of Hospitality Management |
This qualification provides a pathway to work as a Apprentice Chef, Chef's Apprentice, Cook, Pastry Cook
Please refer to the following source for Pathway and employment outcomes and Job Pathways Charts illustrating potential career pathways within that industry
Source: https://www.myskills.gov.au/courses/details?Code=SIT30821
The program for international students takes place in a classroom environment with access to a commercial kitchen. Practical learning and assessment take place in a commercial setting via a commercial kitchen. The commercial kitchen / hospitality facilities are equipped with all the required equipment. Each unit is delivered in a combination of face-to-face theory and demonstration sessions and supported by practical group development and individual activities within the commercial kitchen environment.
The participants in each program group will be provided with detailed learning materials to support the activities. These materials will include learning, assessment and other reference material relevant to the unit of competency being delivered.
This course is offered full time over 64 weeks including holidays (8 weeks) on a full-time basis for 20 hours per week for 56 weeks (Including 10 weeks of work-based training). Students need to gain competency in 25 units (20 core units and 5 elective units) to successfully complete this course.
The underlying principle of Nationally Recognised Training is that a learner does not have to repeat training and assessment that has already been undertaken.
YCA has Recognition of Prior Learning (RPL) and Credit Transfer Policies and Procedures in place and can be found at YCA’s website, which outlines in detail a process to be followed for granting recognition and credit transfer. This is supported through the RPL guidelines for this qualification which focus specifically on all units.
Learners are encouraged to apply for RPL prior to or immediately after formal enrolment but prior to the facilitated delivery of units to ensure that they do not miss any training opportunities offered should they be unsuccessful in the RPL process.
Credit Transfer relates to the recognition of learning achieved through formal education and training, and involves assessing a previously completed course or units to see if it provides equivalent learning or competency outcomes to those required within the current course of study. Learners must provide transcripts of results and/or statements of attainment for credit transfer to be assessed.
Where a learner is successful in the RPL or Credit Transfer (CT) application, the units to be undertaken and course duration will be adjusted accordingly.
Where RPL is granted, learners do not have to participate in further training and assessment for skills and knowledge that they already possess.
Published on website www.yarracollege.vic.edu.au
Note: Students will be provided with the option of Easy Monthly Instalments. Students are advised to contact the Institute in relation to the updated and recent fees for the course. The course fee is subject to change.
For International Students, course duration has been calculated on 20 hours per week (64 weeks in total) of Training and Assessment which includes 56 weeks of Face-to-Face classroom and kitchen-based/WBT Training and Assessment and 8 weeks of Term Breaks/holidays. All students are expected to give few hours per unit as Self-Directed Study.
As per package rules, 25 units must be completed. These include 20 core units and 5 elective units.
Please contact YCA for the intake dates at info@yarracollege.vic.edu.au .
Each unit is delivered and assessed as a standalone unit. Assessment comprises written assignments, activities and practical application projects. Students are required to attend training and assessment activities as scheduled.
Assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment as outlined in our policies and procedures. Assessment requires achievement across all tasks to demonstrate competence and may include:
Students are required to complete a minimum of 48 food service periods, at least 4 hour each, in a commercial kitchen under Work-Based Training (WBT) to meet the course requirements.
This program for international students takes place in a classroom environment with access to a commercial kitchen. Practical learning and assessment take place in a commercial setting via a commercial kitchen. The commercial kitchen / hospitality facilities are equipped with all the required equipment in accordance with the training package (https://training.gov.au/training/details/SIT308121 ).
Students will be provided with access to our state-of-the-art Learning management System (Eskilled) equipped with the following resources required to complete the qualification successfully:
Upon successful completion of this course, students will receive a nationally recognised SIT30821 - Certificate III in Commercial Cookery. Students who do not complete all units may be eligible for a Statement of Attainment for partial completion of the SIT30821 - Certificate III in Commercial Cookery.
The training delivery locations are:
| Unit Code | Unit Title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| Unit Code | Unit Title |
|---|---|
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC044 | Prepare specialised food items |
| BSBSUS211 | Participate in sustainable work practices |
| SITXINV007 | Purchase goods |