Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Course Code: SIT30821

Duration: 52 wks (including holidays)

Location: West Footscary, Melbourne CBD, Hobart CBD, Brisbane CBD

Intake: Jan, April, July & Oct (* Monthly intake available for onshore students )

Tuition Fees: $11,000

Material Fees: $1500

Application Fee: $250

Description

This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Entry Requirements

There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:

• Must have satisfactorily completed an equivalent of Australian year 12 or Certificate II or higher.
• Must have IELTS score of 6 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
• All international students must be at least 18 years of age or above to study at Central Australian College.
• Must participate in Pre-Training Assessment, prior to commencement of the course.

Employment Pathway

Possible job titles relevant to this qualification may include:

• Commercial Cook or commis chef

Course Delivery

Delivery is on online with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created to provide learners with business or industry learning environment simulated as companies.

CAC will deliver this course by scheduling 20 hours of Student Contact Hours (SCH) over 3 days per week. The breakdown of 20 hours is over 2 days of structured learning and half day of directed learning. During the industry placement, students are expected to work for 20 hours at their workplace and attend regular 20 hours of class as per their delivery schedule.

Assessment Method

Assessment methods are flexible, valid, reliable and fair. Assessment strategies include:

• Questions and answers
• Observation and Demonstration
• Report
• Case Study
• Research Project
• Project Planning
• Scenario Analysis

Pathways Information

Further training pathways from this qualification may include:

• SIT40521 Certificate IV in Kitchen Management
• SIT40621 Certificate IV in Catering Operations
• SIT40721 Certificate IV in Patisserie

Course Structure

Students will need to complete the following 25 units of competency to attain the qualification include 20 core unit and 5 electives.

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Central Australian College is responsible for the quality of the training and assessment in compliance with the Standards of Registered Training Organisations (SRTO), and for the issuance of the AQF (Australian Qualifications Framework) certification documentation.

*Conditions apply

Fees may change during your course of study. CAC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Central Australian College’s Refund Policy.  Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrollment.