SIT30821 Certificate III in Commercial Cookery

This qualification requires students to undertake work placement, the duration of the course in accordance with ACTT College’s Policy and Procedure. The Policy provides information on the selection criteria, verification and monitoring of work placement and identifies the requirement for an agreement to be in place for each student prior to commencement.

ACTT College encourages students to find their own placement at an establishment of their choice, however ACTT College may place the student into a workplace where support is required.

The following unit requires Work Placement:

SITHCCC043 – Work effectively as a cook

This unit requires demonstration of safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of 48 complete service periods (shifts) that include:

• Breakfast, Lunch, Dinner and Special Functions
• At least 3 different menu styles (à la carte, set menu, table d’hôte, buffet or cyclical)
• A range of food types including
  • Appetisers and salads
  • Fish and shellfish
  • Hot and cold desserts
  • Meat, poultry and game
  • Pastries, cakes and yeast goods
  • Stocks, sauces and soups
  • Vegetables, fruit, eggs and farinaceous products

Skills are best achieved and assessed in a real work environment, or a significant period of work placement in industry. However, they can be achieved and assessed in a hospitality industry environment operated within a training organisation that services customers such as a training kitchen, restaurant or bar.

An integrated approach to assessing these units with other technical units required for a qualification is possible and expected. This will be achieved by scheduling a limited range of assessments for other SITHCCC units.

ACTT College has allocated 4-5 hours per service period (shift) in a commercial kitchen. This time will be scheduled and is reflected in the course duration. In practice service periods vary dependent upon the type of establishment, the particular shift, and day-to-day operational requirements. The students will be expected to complete the designated number of service periods in a fully operational kitchen environment. A record of each service period, the date, its duration and tasks performed will be recorded in the logbook provided by ACTT College. Each shift will be signed off by the workplace supervisor and used as part of the evidence used to make a determination in relation to a student’s competency by the Trainer and Assessor.

ACTT College will provide support and guidance to both the student and workplace throughout the placement by conducting regular visits and regular contact with the student and or supervisor by telephone, email or other means. Meeting and visits will be documented

Therefore, to gain competence in the above listed unit of competency it is a requirement that the student provides evidence of the successful completion of the 48 service periods of the holistic unit SITHCCC043 Work effectively as a cook.

Please note: The importance is not on the number of hours completed as a whole; the requirement is to complete the required service period. The allocated hours aim to provide consistency and at giving students a varied experience in a real-life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g., Service times at different venues

Participants will be provided with advice on career development and training options throughout the delivery of the program.

Pathways into the qualification

This qualification may be accessed by direct entry. Credit will be granted towards this qualification for those who have completed Units of competency equivalent to the units being delivered by ACTT in training qualification

Pathways from the qualification

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

Further training pathways from this qualification may lead to the following Certificate IV level qualification:

• SIT40521 Certificate IV in Kitchen Management

Employment Pathway

The Certificate III in Commercial Cookery is intended to prepare new employees or recognise and develop existing workers who are performing the role of a cook at venues such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.