1. INTRODUCTION
The SIT30816 Certificate III in Commercial Cookery, reflects the role of individuals 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 judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.
This course is delivered by Pegasus International College (PIC), Vietnam through a partnership agreement with KW Education Pty Ltd trading as Pegasus UniCollege RTO 31984, (PUC). It is delivered and assessed entirely in Vietnamese.
TGA Link: https://training.gov.au/Training/Details/SIT30816
| Stream | Qualification | Duration | Advantages |
| Commercial Cookery | SIT30816 Certificate III in Commercial Cookery | 36 months from September |
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2. COURSE OUTLINE
| Delivery Period | 36 months from September |
| Suitable for | Individuals who are employed but seek to further develop their skills across a wide range of cookery functions and undertake an apprenticeship with their employer. |
| This qualification is suited to the needs of individuals, who possess sound theoretical cookery skills and knowledge and would like to further develop their skills and knowledge in order to create further educational or employment opportunities. | |
| Entry | This course is open to employed individuals from Vietnam, who are at least 16 years of age and have satisfactorily completed Year 10 or equivalent. |
| All applicants will be interviewed as part of the entry procedure. | |
| Work opportunities | The SIT30816 Certificate III in Commercial Cookery, covers the skills and knowledge that provides a pathway to work in organizations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, food and beverage. |
| Possible job titles relevant to this qualification include chef, sous chef, and executive chef. | |
| Total training hours | 1337 hours comprised of 599 classroom hours (19 hours per week of lectures, tutorials, practical and simulated sessions) and 738 hours self-study [revision of in-class materials, additional study and research] and an internship of at least 12 weeks. |
| Class size | Classes size is limited to about 20 students |
| Fees | Please consult with your employer. |
| Further study pathway | Student may enroll in the 2-year SIT60316 Advanced Diploma of Hospitality Management upon successfully completing the SIT30816 Certificate III in Commercial Cookery. Full credit transfer will be given, thereby completing the SIT60316 Advanced Diploma of Hospitality Management with only one year of further study. |
| This can be followed with a top-up degree – the Bachelor of Hospitality Management [or an equivalent degree such as Bachelor of Business] – this can be undertaken with a Pegasus university partner or college partner or other international university. The duration of this further study may be up to 2 years, depending on the university and/or country. Unless Pegasus has a specific articulation or credit transfer arrangement with the partner, application to study may be based on merit. |
3. UNITS OF STUDY
To graduate with the SIT30816 Certificate III in Commercial Cookery, a minimum of 25 units must be completed [21 core units, plus 4 elective units]. At the time of publication the course consists of a total of 25 units. Please be advised that Pegasus reserves the right to offer different units due to operational circumstances.
| BSBSUS201 | Participate in 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 vegetables, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare foods to meet dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC020 | Work effectively as a cook |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHKOP002 | Plan and cost recipes |
| 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 perishables |
| SITXWHS001 | Participate in safe work practices |
| SITXCOM002 | Show social and cultural sensitivity |
| SITHCCC004 | Prepare and present sandwiches |
| SITHFAB016 | Provide advice on food |
| SITHFAB005 | Prepare and serve espresso coffee |
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