Qualification descriptor

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Prerequisite requirements

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students and Nortwest Pty Ltd requires that students are able to provide evidence that they:

  • Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
  • Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Nortwest Pty Ltd is able to provide.
  • Have successfully completed Australian year 12 or equivalent Are at least at age of 18 on the date of course commencement.

Course availability: Sydney CBD
Duration:

  • 92 weeks, including 77 study weeks and 15 weeks of holidays.

Delivery Mode: Face to face (Classroom based) and Flexible learning (Covid-19)

Contact us for pricing and enrolment

Entry requirements

    • Student must have access to working PC or laptop with a configuration suitable to meet study
      requirements. Please seek your trainer/assessor assistance in this regard.
    • Student must have sound digital literacy and access to working internet.
    • Student must be able to attend scheduled theory classes and classes to be conducted in simulated environment (if schedule during Covid-19 is varied from original schedule).
    • Practicals for students must complete their practicals in Nortwest Pty Ltd kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015. Nortwest Pty Ltd would not be allowing more than 4 learners (or one group, whichever is less) in the class ensuring 4 sqm social distancing is maintained.
    • Nortwest Pty Ltd will make all possible efforts and aim to secure workplace arrangements for all enrolled students, however efforts and input from students are highly appreciated and self- arrangements may also be required during this Covid-19 outbreak.

This is a sample course only.

CODETITLECORE/ELECTIVE
SITHCCC023*Use food preparation equipmentCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC036*Prepare meat dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC041*Produce cakes, pastries and breadsCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHCCC043*Work effectively as a cookCore
SITHKOP010Plan and cost recipesCore
SITHKOP012*Develop recipes for special dietary requirementsCore
SITHKOP013*Plan cooking operationsCore
SITHKOP015*Design and cost menusCore
SITHPAT016*Produce dessertsCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXFSA008*Develop and implement a food safety programCore
SITXHRM008Roster staffCore
SITXHRM009Lead and manage peopleCore
SITXINV006*Receive, store and maintain stockCore
SITXMGT004Monitor work operationsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXCCS015Enhance customer service experiencesElective
SITXWHS006Identify hazards, assess and control safety risksElective
SITXCCS014Provide service to customersElective
SITHCCC040*Prepare and serve cheeseElective
SITHCCC038*Produce and serve food for buffetsElective
SITHKOP011*Plan and implement service of buffetsElective
Course Outcomes
Written Questions
Projects
Presentations
Report Writing
Role plays/Observations
Kitchen Based Demonstration
Work Placement

Once students have successfully completed SIT30816 Certificate III in Commercial Cookery, they can apply for jobs within the marketing industry which can include chefs at restaurants, hotels, clubs, pubs, caf├ęs, and/or coffee shops.

The further study pathways available to students who undertake this qualification include:

  • SIT50422 Diploma of Hospitality Management
  • or any other Diploma level qualification with the SIT Tourism, Travel and Hospitality Training Package.

A total of 33 Units (26 Core and 7 electives) must be completed and deemed competent to achieve the qualification SIT40521 Certificate IV in Kitchen Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

Click here to do your enrolment online!