SIT30816 Certificate III in Commercial Cookery
RGIT Australia's Certificate III in Commercial Cookery (SIT30816) qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and posess 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 tasks in their domains.
The Certificate III in Commercial Cookery course will give students the opportunity to train with some of the best pastry chefs in the industry. Students will learn how to prepare and cook appetisers and salads, poultry and game, seafood, meat, hot and cold desserts, pastries, cakes, and yeast goods.
Certificate III in Commercial Cookery
|Duration||52 Weeks (Incl. Holidays)|
|Intake Dates||Feb, Apr, Jul, Oct|
|Work-Based Training (WBT)||
280 hours consisting minimum of 48 complete service periods/shifts with combination of: breakfast, lunch, dinner and special function
The training must be completed in an industry commercial kitchen with realistic ratios of kitchen staff to customers
|Tuition Fee*||AU $15,000|
|Material Fee||AU $0|
|Campus||Melbourne and Hobart|
*Special promotional fees may be applicable. For further information call RGIT Australia Sales & Marketing Department on (+61) 3 8639 9000 (Melbourne), (+61) 3 6217 9000 (Hobart) or email firstname.lastname@example.org.
The Certificate III in Commercial Cookery provides students with the knowledge of food preparation, presentation and other skills necessary to become a proficient, qualified Commercial Cook. The course includes planning, preparing, presenting and serving food in a commercial kitchen environment.
A wide range of cooking techniques, methods and practical skills are delivered in this course. The course includes current industry knowledge and skills, maintaining high standards of hygiene and safety in food preparation and the kitchen environment.
This course is designed to give an individual competence and confidence in planning, preparing and presenting food in a catering or restaurant type environment. With the successful completion of this course students will have the necessary skills to enter the workforce in the role as a professional cook.
This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.
Students will need to complete 21 core units and 4 elective units of competency to attain the qualification.
- BSBSUS201 - Participate in environmentally sustainable work practices
- BSBWOR203 - Work effectively with others
- SITHCCC001 - Use food preparation equipment
- SITHCCC005 - Prepare dishes using basic methods of cookery
- SITHCCC006 - Prepare appetisers and salads
- SITHCCC007 - Prepare stocks, sauces and soups
- SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC012 - Prepare poultry dishes
- SITHCCC013 - Prepare seafood dishes
- SITHCCC014 - Prepare meat dishes
- SITHCCC018 - Prepare food to meet special dietary requirements
- SITHCCC019 - Produce cakes, pastries and breads
- SITHCCC020 - Work effectively as a cook
- SITHKOP001 - Clean kitchen premises and equipment
- SITHKOP002 - Plan and cost basic menus
- SITHPAT006 - Produce desserts
- SITXFSA001 - Use hygienic practices for food safety
- SITXFSA002 - Participate in safe food handling practices
- SITXHRM001 - Coach others in job skills
- SITXINV002 - Maintain the quality of perishable items
- SITXWHS001 - Participate in safe work practices
- SITHIND002 - Source and use information on the hospitality industry
- SITXFSA004 - Develop and implement a food safety program
- SITXCCS007 - Enhance customer service experiences
- SITHKOP005 - Coordinate cooking operations
*Elective units for this qualification are current at the time of publication and are subject to change.
All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia.
English Language Requirements
International students, applying either off-shore or on-shore will require:
i) Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program.
Results older than two years are not acceptable.
ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
iii) Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
iv) Applicants originating from students visa assessment levels 1 and 2 (countries) without the required IELTS score must undertake an English Placement Test conducted at RGIT Australia’s campus as part of the enrolment process.
If there are concerns about the applicants’ English language proficiency, they will be required to undertake a suitable General English (ELICOS) or EAL program. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.
Please note: RGIT Australia will also accept equivalent test results from the following specified English language tests:
- Test of English as a Foreign Language (TOEFL) iBT
- Test of English as a Foreign Language (TOEFL) PBT
- Pearson Test of English (PTE) Academic
- Cambridge English: Advanced (CAE)
International students applying either off-shore or on-shore must meet a minimum academic requirement to get admission to RGIT Australia courses. The table below summarises the academic entry requirements. Refer to information on individual courses for course-specific requirements.
Level of Study
Satisfactory completion of the equivalent of Australian Year 11 or higher
Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher
Satisfactory completion of the equivalent of Australian Year 12 or Certificate IV or higher
Satisfactory completion of the equivalent of Australian Year 12 or Diploma or higher
All students are required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, relevance of the courses to learner, and relevant experience.
Language, Literacy and Numeracy test (LLN) (International)
Students unable to produce IELTS or PTE results will be required to undertake LLN test.
Language, Literacy and Numeracy test (LLN) (Domestic)
Students undertaking this course must possess sound language, literacy and numeracy skills. All students are required to undertake a language, literacy and numeracy (LLN) test mapped at ACSF level 3 conducted by the Institute.
Qualifications offered by RGIT Australia are based on the principles, guidelines and standards set by Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.
“I like both practical and theory class. I have basic knowledge of baking and cooking. At RGIT I have learnt the scientific and professional way of doing things. I dream of being a professional chef one day, and RGIT has given me the opportunity to explore further.”
Maris Stella Edwin, Certificate III Hospitality (Commercial Cookery)
“I have become more adventurous to try out dishes from different countries. I believe I made a good decision as I get to learn from experienced teachers. My family is involved in restaurant business in Colombia and now I am confident that I can continue the legacy of family business.”
Carolina Herrada, Certificate III in Commercial Cookery
“RGIT’s kitchen is very spacious and convenient. If I don’t have a big space while working, I need to think too much about space management. I enjoy making food for customers and have learnt the essentials and art of the trade at RGIT.
Tatsuya Ito, Certificate III in Commercial Cookery