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 provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Course Duration

52 weeks (including public holidays, re-assessment and catch-up classes) – full-time study 20 contact hours per week timetabled over 3 days per week.

Mode of Study

The program is classroom-based delivery face to face and work placement with trainer led training in classrooms, commercial kitchens, and computer labs consisting of lectures, group discussions, workshops, and simulated or actual industry work environments.
Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence.

Campuses

• Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
• 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057

   

Entry Requirements

Australian International Institute of Technology has the following entry requirements for the SIT30821 - Certificate III in Commercial Cookery.
All International students must:

• Be at least 18 years of age and must have completed at least the equivalent of Year 12.
• Meet minimum English Language Proficiency Requirements* including
  • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements
    Note - IELTS results are valid for two years only; reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-
    
  • Have completed a Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
  • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level

 
Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference: https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements,they will be required to complete Australian International Institute of Technology’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for this course.

 

Course Requirements

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.

Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 48 complete Food Service periods (Approximately 196 work placement hours)*.

• *A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers

 

Pathways

Potential employment options could be as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Students who complete this course may wish to continue their education into the SIT40521 – Certificate IV in Kitchen Management or pursue a career as a commercial cook in the Tourism, Travel and Hospitality industry.

Units of Competency

Total number of units of competency – 25 (This qualification has 20 Core units and 5 Elective units)

Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.

• Refer to: https://training.gov.au/Training/Details/SIT30821