Course Code: SIT30816

Certificate III
ABN: 11 608 707 115 | CRICOS CODE: 03642G | RTO ID: 41480
in Commercial
Cookery
CRICOS Course Code: 0101068
COURSE DESCRIPTION
This qualification reflects the role of commercial 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.
This qualification provides a pathway to work as a commercial cook in organisations
such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

UNITS OF COMPETENCY

CORE UNITS
Participate in environmentally sustainable work
BSBSUS201
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 vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
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 perishable items
SITXWHS001 Participate in safe work practices

ELECTIVE UNITS
SITHCCC003 Prepare and present sandwiches

SITXHRM003 Lead and manage people

QUALIFICATION OVERVIEW SITXCOM002 Show social and cultural sensitivity

SITXINV001 Receive and store stock

Dolph Learning Pty Ltd. T/A
RTO Name
Dolph Business School

Course Code SIT30816

CRICOS Course Code 0101068

Reservoir VIC and Dolph Training Kitchen

Location
(South Melbourne, VIC)

Course Duration 52 weeks (including 12 weeks of breaks)

Please contact us at 1300 2 DOLPH

(1300 236 574) or email at
Fee Structure
admissions@dolph.edu.au to get the
latest information.
TARGET GROUP PATHWAY
This qualification is suited to the needs of individuals who possess little or no skills Pathways for Students
and knowledge within cookery industry that they would like to develop in order to Participants are provided with advice on employment and training options through -
create further educational and employment opportunities. out the delivery of the program.
This course is designed for international students who will be involved in classroom,
After achieving the SIT30816 Certificate III in Commercial Cookery,
workshop and work placement/practical training in a full-time capacity to gain the
candidates may choose to undertake SIT40516 - Certificate IV in
qualification. It lays the foundation of restaurant cookery, knife skills, food safety
Commercial Cookery or other relevant qualifications.
practices and many more. All the units and topics delivered in this qualification allow
students to learn fundamental skills and develop knowledge that are required to make Employment Pathway
them job-ready. Job roles and titles vary across different industry sectors. Possible job titles
relevant to this qualification include:
MODE, STRUCTURE & METHOD OF DELIVERY Cook
Study Mode: minimum student contact 20 hours per week (full time).
Cook (Cook-Chill Kitchen)
Structure: 4 Terms totalling 40 weeks of tuition Cook (Hospital)
Method: Classroom, Training/Practice Kitchen, Workplace Based Training Cook (Large Restaurant)
(Placement), Structured Activities and Unsupervised Self-Directed Study Cook (Restaurant and Catering Company)
To complete 192 hours of Work Based Training/ Work Placement as part of the Cook (Small Restaurant or Café)
course. A National Police check may be required by some hospitality organisations Source:
https://training.gov.au/Training/Details/SIT30816 and https://www.myskills.gov.au/courses/details?Code=SIT30816
prior to work placement.
Dolph Business School will provide students with a copy of the Dolph Student INDUSTRY/ WORK PLACEMENT AND RESOURCES
handbook and Student Work placement roles and responsibilities document pre- Work Based Training/ Work Placement Program (WBT) is included in this
enrolment so they are aware of the expected roles and responsibilities during work qualification as part of the requirements to achieve competency in this unit.
placement. Dolph trainer will brief each student to identify and understand their roles SITHCCC020 Work effectively as a cook (48 service periods)
and responsibilities during work based training (placement). Students are to complete a total of 48 service periods (Each Service Period =
4 hours and Total 192 hours of Placement hours) in one or more hospitality
ENTRY REQUIREMENTS workplaces.
Entry into this program requires Dolph International Students to fulfil requirements as
listed below: WORKSHOP (Dolph Training/Practice Kitchen)
Be 18 years and above This program is delivered at our Kitchen workplace facilitates located at:
Satisfactorily completed Year 10 or Equivalent Bay Leaf Catering Pty Ltd (Urban Kitchen), Part 17-21 Buckhurst Street, South
IELTS Level 5.5 or equivalent Melbourne 3205 VIC
Students will be required to bring their own laptop device (BYOD – bring Agreement has been drawn with Urban Kitchen workshop and a commitment

your own device).
Prospective international students seeking enrolment for VET courses at Dolph
Business School (DBS) will have to complete a placement test to assess their
Language, Literacy and Numeracy (LLN) skills. This allows DBS trainers and
assessors to assess student’s capability to pursue the qualifications enrolled, and
then support and assist students who may need extra attention at the time of
enrolment or throughout their period of study. DBS may also suggest students to
enrol into an English course if needed, for a required period at any other school that
provides English Language Intensive Course for Overseas Learners (ELICOS)
programs.
RECOGNITION OF PRIOR LEARNING (RPL)
AND CREDIT TRANSFER (CT)
During the pre-enrolment process the students are made aware of the availability of:
Credit Transfer (CT) - CT is the recognition of learning achieved through formal
education and training. Under the Standards for Registered Training Organisations
2015, qualifications and statements of attainment issued by any Registered Training
Organisation are to be accepted and recognised by all other RTOs. Credit transfer
allows a student to attain competency in a unit that has already been successfully
awarded by previous Registered Training Organisation.
Students are required to apply in writing for Credit Transfer for relevant units. Their
application may be for partial or total completion of the qualification and must be
submitted prior to course commencement. Each Credit Transfer unit allows the
candidate to reduce the time, study load and costs associated with achieving the
qualification.
Recognition of Prior Learning (RPL)
RPL is the formal process used to recognise skills and knowledge which has been
attained over a period of time within the student’s employment or work life experience.
obtained to allow the students to do their practical workshops here. The facility
meets the requirements of the training package (as per unit of competency, based
-
on the SIT Companion Volume). The workplace is fully functional Training
-
Commercial Kitchen based on the industry standards.
ASSESSMENT ARRANGEMENTS
Assessments will be undertaken via classroom and practical activities in training
kitchen, assignment, practical tasks, activities, written assessments, presentation
and work placement/third party report.
QUALIFICATION
On successful completion of this course the student would be awarded SIT30816
Certificate III in Commercial Cookery which is nationally recognised qualification.
This could help student gain entry into career paths or higher education in
Hospitality stream. Students who do not complete all units may be eligible for a
Statement of Attainment in partial completion of a SIT30816 Certificate III in
Commercial Cookery.
FEES, OTHER CHARGES AND STUDENT HANDBOOK
Please see the website for latest tuition fees and other charges
https://dolph.edu.au
Please see link for student handbook
https://dolph.edu.au/international-student-handbook/
FOR MORE INFORMATION, PLEASE CONTACT US
946 High Street, Reservoir, Melbourne VIC 3073 Austra-
admissions@dolph.edu.au https://dolph.edu.au/
1300 2 DOLPH (1300 236 574), +613 9077 7550
Student Handbook: https://dolph.edu.au/international-
student-handbook/