119316C | SIT30821 Certificate III in Commercial Cookery

SIT30821 - Certificate III in Commercial Cookery

International Students: Certificate III in Commercial Cookery Apply

The SIT30821 Certificate III in Commercial Cookery reflects the role of 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.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

This course is designed for individuals who want to develop strong, practical cookery skills and gain a solid understanding of how a professional kitchen operates. It prepares students to work confidently and safely in real hospitality environments, using well-established techniques, recipes, and industry standards.

Students will learn to prepare a wide range of dishes, follow kitchen procedures, and work independently with guidance from workplace plans and policies. Completing this qualification also contributes to becoming recognised as a trade cook in Australia.

Graduates can pursue a variety of roles within the hospitality industry. With strong practical cookery skills and a solid understanding of kitchen operations.

This qualification will be delivered over 52 weeks, including 40 weeks of training and assessment spread over 4 terms of 10 weeks each and 12 weeks of holidays.

UMA College has the following entry requirements:
All students must:
• be at least 18 years of age
• participate in a course entry interview to determine suitability for the course and student needs. The course entry interview will also assess whether students can use digital technologies.
Domestic students must:
• have sufficient language, literacy and numeracy skills as tested through a language, literacy and numeracy assessment. Students will need to achieve ACSF level 3 for reading, writing, numeracy and oral communication to enter the course.
International students must:
• have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
o educated for 5 years in an English-speaking country; or
o successful completion of an English Placement Test at IELTS level 6.0.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0

The SIT30821 Certificate III in Commercial Cookery is a nationally recognised qualification that equips students with the essential skills, knowledge, and practical experience required to work effectively as a professional cook in the hospitality industry. This qualification reflects the role of individuals who perform a broad range of cookery tasks using well-developed culinary techniques and a thorough understanding of commercial kitchen operations.

Completion of this qualification contributes toward formal recognition as a trade cook and opens pathways to employment in a wide range of hospitality settings, including restaurants, hotels, cafés, pubs, clubs, and catering establishments.

Students undertaking the Certificate III in Commercial Cookery at UMA College will be assessed through a combination of practical and theoretical methods designed to reflect real industry practices. Assessments are conducted both in the classroom and in a fully equipped commercial training kitchen.

Face-to-Face Training: 20 hours per week, including sessions at UMA College and the contracted commercial training kitchen.

Self-Directed Study: Approximately 5 hours per week of independent study.

Work Placement / Service Periods: 48 service periods (192 hours in total) for the unit SITHCCC043 – Work Effectively as a Cook, with each service period averaging 4 hours.

This program is delivered in the classroom and in a commercial training kitchen. A work placement is also required.

Students are required to present to class in neat, casual attire suitable for participation in practical activities. Specific clothing requirements for practical placement will be discussed during Day 1 Induction.

Student will require basic stationary and a notebook according to their own study preferences during classroom learning sessions and their own self-paced study. Access to a computer which has an internet connection is recommended to assist students to undertake study and research in response to some assessment tasks.

Students may bring portable electronic devices to classroom sessions such a small laptops or tables if they wish. Students are issued with a prescribed online text book to assist with their study.