info@cbm.edu.au
Unit 14, 65 Mark Street, North Melbourne 3051
+61 3 70 466 602
CRICOS CODE -115339F
Certificate III in Commercial Cookery
Career Prospects
- Trade Cook(Kitchen)
- Cook (Hotels & Restaurants)
- Cook (Clubs, pubs)
- Cook (Cafes & Coffee Shop)
Work Based Training – WBT
To fulfill the requirements of the SIT30821 Certificate III in Commercial Cookery, students must complete a minimum of 280 hours of practical experience in a commercial kitchen.
The WBT Coordinator at CBM will aid students in finding suitable commercial kitchens for their practical training. Additionally, the WBT Coordinator, along with the Trainer/Assessor, will conduct a minimum of three visits—both planned and unplanned—to each student’s workplace to assess their competency and progress during the training period.
Course Description
This qualification is designed for individuals aspiring to become proficient cooks, emphasizing a broad array of advanced cookery skills and a deep understanding of kitchen operations. Students will learn to prepare a variety of food and menu items, making informed decisions and judgments. They will be trained to work independently, albeit with some supervision, and will follow established organizational plans, policies, and procedures to streamline their work activities.
Admission Criteria:
While the training package does not specify entry requirements, CBM has established the following criteria that applicants must meet:
- Applicants must be at least 18 years old at the start of the course.
- Applicants are required to have successfully completed an Australian Equivalent Year 11 qualification or higher.
- A minimum IELTS score of 5.0 overall, with no individual band/subscore below 5.0, or a PTE score of 42, or a Certificate III in EAL or its equivalent, is essential.
- Prospective students must demonstrate an appropriate level of written and spoken English, as well as numeracy skills, suitable for the qualification. These skills are assessed through a Pre-Training Review and a Language, Literacy, Numeracy, and Digital Literacy (LLND) test prior to enrolment.
- Applicants should have basic computer skills, including proficiency in Microsoft Office applications such as Word, Excel, and PowerPoint.
- Learners are required to possess a kitchen kit that includes a chef’s uniform, safety boots, and a knife kit with various knives and other tools, to effectively participate in kitchen training.
- Students must have the necessary physical abilities and manual handling skills to perform various tasks involved in the training.
- It is crucial for learners to be comfortable handling complex food items, including various processed or raw meats, poultry, seafood, and dairy products, considering any religious or dietary restrictions that may affect their participation in the course.
To achieve the SIT30821 – Certificate III in Commercial Cookery qualification, candidates must complete 25 units, including 20 core units and 5 elective units, as outlined below:
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC041 | Produce cakes, pastries and breads | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHPAT016 | Produce desserts | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC025 | Prepare and present sandwiches | Elective |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
Course Duration
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