Certificate III in Commercial Cookery - Ozford

Certificate III in Commercial Cookery

Course Code: SIT30813, CRICOS Code: 081460A

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Certificate III in Commercial Cookery

Course Code: SIT30813, CRICOS Code: 081460A

Course Aims students who gain less than 70% at the English
Proficiency Test (EPT) will be required to undertake an
This qualification reflects the role of commercial cooks ELICOS or ESL program up to 20 weeks at Upper
who use a wide range of cookery skills. They use Intermediate level.
discretion and judgement and have a sound knowledge Recognition of Prior Learning provides students an
of kitchen operations. They work with some opportunity to have their current skills and competencies
independence and under limited supervision and may recognised. Applicants wishing to have Recognition of
provide operational advice and support to team Prior Learning should complete the relevant RPL
members. application form available from student administration.
This qualification is suitable for an Australian
Apprenticeship pathway. Course Structure

Course Duration To achieve a Certificate III in Commercial Cookery, 25

2 semesters (36 tuition weeks) units must be completed:
• 22 core units
Intakes and Course Fee • 3 elective units

2015: 16 Feb, 4 May, 20 Jul, 5 Oct, and 16 Nov Unit Codes Unit Names
2016: 15 Feb, 2 May, 18 Jul, 3 Oct, and 14 Nov
Please refer to the website for course fee. Core

Mode of Delivery BSBWOR203B Work effectively with others

Face to Face/ On Campus SITHCCC101 Use food preparation equipment

Job Roles and Titles May Include: SITHKOP101 Clean kitchen premises and equipment

Cook SITXINV202 Maintain the quality of perishable items

Entry Requirements SITXWHS101 Participate in safe work practices

There are no formal entry requirements for this HLTAID003 Provide first aid
qualification. It is recommended that candidates
undertake lower level qualifications, and/or gain industry SITXFSA101 Use hygienic practices for food safety
experience prior to entering SIT40413 Certificate IV in
Commercial Cookery/SIT50313 Diploma of Hospitality. SITHCCC201 Produce dishes using basic methods of
However this is not mandatory. cookery

International students entering this qualification must SITHCCC202 Produce appetisers and salads
have an English Language proficiency level of one of the
below: SITHCCC203 Produce stocks, sauces and soups
• IELTS band score of 5.5 (Academic or General Version)
or equivalent internationally recognised exam result in SITHCCC204 Produce vegetable, fruit, egg and
line with DIBP regulations or farinaceous dishes
• IELTS band score of 5.0 (Academic or General version)
then Satisfactory completion of an ELICOS or ESL SITHCCC301 Produce poultry dishes
program up to 20 weeks at upper intermediate level or
• Completed secondary studies equivalent to an SITHCCC302 Produce seafood dishes
Australian Year 12 qualification from an English –
language speaking country BSBSUS201A Participate in environmentally sustainable
work practices
Ozford also offers all students the opportunity to
undertake a pre-entry English Proficiency Test (EPT) as SITHCCC309 Work effectively as a cook
part of the student enrolment process. Students can
choose to undertake the English Proficiency Test (EPT) SITXFSA201 Participate in safe food handling practices
to confirm their level of English proficiency. Other
students will be encouraged to undertake the English SITHCCC303 Produce meat dishes
Proficiency Test (EPT) if for any reason there is doubt or
concern about their English language Proficiency. Those SITXHRM301 Coach others in job skills

SITHPAT306 Produce desserts

SITHKOP302 Plan and cost basic menus

SITHCCC308 Produce cakes, pastries and breads

SITHCCC307 Prepare food to meet special dietary
requirements

Elective*

SITHIND201 Source and use information on the
hospitality industry

SITXCOM401 Manage conflict

SITHFAB201 Provide responsible service of alcohol

* Elective units are subject to change.

Assessment

The achievement of competence will be assessed by a
range of methods aiming at maximum flexibility and
customisation to address specific needs and learning
situations.

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Certificate III in Commercial Cookery

Course Code: SIT30813, CRICOS Code: 081460A

in class and in a

commercial kitchen
Short formal and informal tests

Students will undertake informal assessment on an
ongoing basis. This assessment will be used by the
trainer to monitor student progress and to provide
appropriate feedback. The informal assessments do not
contribute to the results achieved by a student.
Assessment for the unit SITCCC309 Work effectively as
a cook will be undertaken in a workplace with a fully
operational commercial kitchen.

Requirements to Receive the Qualification

To receive a qualification, students are required to
successfully complete all units of competence for the
qualification level.

Resources and Equipment

Ozford has a fully operational commercial kitchen with
the fixtures, large and small equipment and workplace
documentation that services customers with industry-
realistic ratios of kitchen staff to customers.

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Certificate III in Commercial Cookery

Course Code: SIT30813, CRICOS Code: 081460A

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