Certificate III in Commercial Cookery SIT30816

COURSE DESCRIPTION

This qualification provides the skills and knowledge to become job ready as a commercial cook. This course provides hands on experience in commercial kitchen operations as required by the hospitality industry. Students will learn to prepare and cook meats, poultry, seafood, deserts, breads and pastries as well as a range of operational skills such as receiving and storing stock and cost-effective menu planning. This course is an ideal pathway into entry level employment in commercial cookery.

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognised

SIT30816 Certificate III in Commercial Cookery

DURATION

The duration of this course is 52 weeks, including a 10 week work placement,  and up to 12 weeks of term breaks

STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by the Institute.

WORK BASED TRAINING

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • Cook

ENTRY REQUIREMENTS

All overseas students entering this qualification must have an English Language proficiency level of one of the below:

  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognised exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

Nova Institute of Technology also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.

For overseas students on an Australian student visa, NIT has a requirement that all students must be over 18 years of age at the commencement of course.

It is recommended that students have attained a year 12 certificate or equivalent.

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

  • SIT40516 Certificate IV in Commercial Cookery
  • A range of other qualifications at Certificate IV level.

UNIT OF COMPETENCY

BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
SITHCC017 Handle and serve cheese Elective
SITXINV001 Receive and store stock Elective
SITXINV003 Purchase goods Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective

Register Your InterestEnroll Now

Certificate IV in Commercial Cookery SIT40516

COURSE DESCRIPTION

This qualification provides the skills and knowledge to become job ready as a commercial cook. This course provides hands on experience in commercial kitchen operations as required by the hospitality industry. Students will learn to prepare and cook meats, poultry, seafood, deserts, breads and pastries as well as a range of operational skills such as receiving and storing stock and cost-effective menu planning. This course is an ideal pathway into entry level employment in commercial cookery.

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognised

SIT40516 Certificate IV in Commercial Cookery

DURATION

This program will be delivered over a period of 78 weeks including a 10 week work placement,  and up to 18 weeks of term breaks

PLEASE NOTE: The course duration for Nova students who have successfully completed SIT30816 Certificate III in Commercial Cookery and wish to enrol in SIT40516 Certificate IV in Commercial Cookery is 26 weeks (20 weeks study and 6 weeks holidays).

STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by the Institute.

WORK BASED TRAINING

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by

PLEASE NOTE: – No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Nova Institute of Technology

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • chef
  • chef de partie

ENTRY REQUIREMENTS

All overseas students entering this qualification must have an English Language proficiency level of one of the below:

  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognised exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

Nova Institute of Technology also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.

For overseas students on an Australian student visa, NIT has a requirement that all students must be over 18 years of age at the commencement of course.

It is recommended that students have attained a year 12 certificate or equivalent.

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

  • SIT50416 Diploma of Hospitality Management
  • A range of other qualifications at Diploma level.

UNIT OF COMPETENCY

BSBDIV501 Manage diversity in the workplace Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations* Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITHCCC001 Use food preparation equipment* Core
SITHCCC005 Prepare dishes using basic methods of cookery* Core
SITHCCC006 Prepare appetisers and salads* Core
SITHCCC007 Prepare stocks, sauces and soups* Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Core
SITHCCC012 Prepare poultry dishes* Core
SITHCCC013 Prepare seafood dishes* Core
SITHCCC014 Prepare meat dishes* Core
SITHCCC018 Prepare food to meet special dietary requirements* Core
SITHCCC019 Produce cakes, pastries and breads* Core
SITHCCC020 Work effectively as a cook* Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts* Core
SITXCOM005 Manage conflict Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items* Core
SITXINV001 Receive and store stock Elective
SITXINV003 Purchase goods Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
BSBWOR203 Work effectively with others Imported Elective
SITXWHS001 Participate in safe work practices Elective
BSBSUS201 Participate in environmentally sustainable work practices Imported Elective
SITHKOP001 Clean kitchen premises and equipment* Imported Elective

Register Your InterestEnroll Now

Diploma of Hospitality Management SIT50416

COURSE DESCRIPTION

This course provides the skills and knowledge to operate independently, have responsibility for others and coordinate commercial kitchen operations and make a range of business decisions. Students will be able to develop into highly skilled senior operators and combine their commercial cookery skills with managerial skills. This course provides a pathway to work in a commercial kitchen as the manager of kitchen operations.

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognised

SIT50416 Diploma of Hospitality Management

DURATION

This program will be delivered over a period of 104 weeks including a 10 week work placement,  and up to 24 weeks of term breaks

PLEASE NOTE: The course duration for Nova students who have successfully completed SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery is 26 weeks (20 weeks study and 6 weeks holidays).

STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by the Institute.

WORK BASED TRAINING

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by the Institute.

PLEASE NOTE: – No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Nova Institute of Technology

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • banquet or function manager
  • bar manager · café manager
  • chef de cuisine
  • chef patissier
  • club manager · executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

ENTRY REQUIREMENTS

All overseas students entering this qualification must have an English Language proficiency level of one of the below:

  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognised exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

Nova Institute of Technology also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.

For overseas students on an Australian student visa, NIT has a requirement that all students must be over 18 years of age at the commencement of course.

It is recommended that students have attained a year 12 certificate or equivalent.

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

  • An undergraduate degree in hospitality management
  • A range of other qualifications at Diploma level.

UNIT OF COMPETENCY

BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXMGT002 Establish and conduct business relationships Core
BSBDIV501 Manage diversity in the workplace Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFSA001 Use hygienic practices for food safety Elective Group A
SITHKOP005 Coordinate cooking operations* Elective Group B
SITHCCC001 Use food preparation equipment* Elective Group C
SITXCOM005 Manage Conflict Group C, or elsewhere
SITHCCC005 Prepare dishes using basic methods of cookery* Elective Group C
SITHCCC006 Prepare appetisers and salads* Elective Group C
SITHCCC007 Prepare stocks, sauces and soups* Elective Group C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Elective Group C
SITHCCC012 Prepare poultry dishes* Elective Group C
SITHCCC013 Prepare seafood dishes* Elective Group C
SITHCCC014 Prepare meat dishes* Elective Group C
SITHCCC018 Prepare food to meet special dietary requirements* Elective Group C
SITHCCC019 Produce cakes, pastries and breads* Elective Group C
SITHPAT006 Produce desserts* Elective Group C
SITHKOP002 Plan and cost basic menus Group C, or elsewhere

Register Your InterestEnroll Now

Nova's response to COVID-19More info