This course provides a pathway to the nationally recognised Trade-level qualification for employment in the Hospitality industry in commercial cookery. This course would suit students who are interested in a career as a chef. The knowledge, skills and attitudes acquired by students in this course will also be of value in future study and career.
SIT30816- Certificate III in Commercial Cookery
Students undertaking the 60hr Specialisation Study in addition to the 240hr Kitchen Operations will achieve a Statement of Attainment towards Certificate III in Commercial Cookery
This is a 60 hour Specialisation Study course that runs over 1 year to achieve a Statement of Attainment towards Certificate III in Commercial Cookery. It is available to students who are undertaking or who have completed the 240hr Hospitality course enrolled in the Kitchen Operations qualification.
This is a Specialisation Study available to students undertaking the Hospitality Industry Curriculum Framework 240hr course. Units studied as part of this course will not be included in the optional HSC exam.
Only one Category B course (2 units) may be counted towards the calculation of the ATAR for university entrance. Students not wishing to achieve an ATAR need not sit the HSC examination.
NSW Education Standards Authority (NESA) requires students to complete an additional 14 hours of work placement for the 60hr Specialisation Study. Work placement is a mandatory component of the course and must be completed prior to the HSC examinations.
Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.
This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:
- Student demonstration
- Written tasks
Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.
Recognition of Prior Learning (RPL)
You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.
A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.
Units of Competency
The units to be studied as part of this course are listed electives for this qualification:
- SITHCCC007 Produce stocks, sauces and soups
- SITHPAT006 Produce desserts
After achieving a Statement of Attainment towards Certificate III in Catering Operations, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries, for example:
- Certificate III in Commercial Cookery
- Certificate III in Hospitality
Possible job titles include:
- catering assistant
- food service assistant.
- Enjoy practical work
- Good hand-eye coordination
- Able to work quickly and safely with minimal supervision
- Good personal hygiene
- Free from skin allergies to foods and detergents
- Good communication skills
- Able to work under pressure
- Able to work as part of a team
For further information: http://www.myskills.gov.au/
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