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 is also suited to the needs of individuals with little or no vocational experience, but who possess sound skills and knowledge within cookery that they would like to develop in order to create further educational and employment opportunities.
This course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
Students need to complete 25 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:
- 21 core units plus
- 4 elective units
Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:
|Unit Code||Unit Name||Core / Elective|
|SITHCCC001||Use food preparation equipment||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXWHS001||Participate in safe work practices||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|BSBWOR203||Work effectively with others||Core|
|SITHKOP001||Clean kitchen premises and equipment||Core|
|SITHCCC006||Prepare appetisers and salads||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|BSBCMM201||Communicate in the workplace||Elective|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Core|
|SITHCCC017||Handle and serve cheese||Elective|
|BSBSUS201||Participate in environmentally sustainable work practices||Core|
|SITHCCC007||Prepare stocks, sauces and soups||Core|
|SITHCCC012||Prepare poultry dishes||Core|
|SITHCCC018||Prepare food to meet special dietary requirements||Core|
|SITHCCC013||Prepare seafood dishes||Core|
|SITHKOP002||Plan and cost basic menus||Core|
|SITHCCC019||Produce cakes, pastries and breads||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITHCCC014||Prepare meat dishes||Core|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITXHRM001||Coach others in job skills||Core|
|SITXINV001||Receive and store stock||Elective|
|SITHCCC020||Work effectively as a cook||Core|
AAIC will deliver this qualification over a 56-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 48 weeks (960 hours) allowing for 8 week breaks. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks. Students will be required to undergo 180 hours of work placement as arranged by AAIC in order to gain the qualification.
This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial cookery facilities and work placement is within industry.
The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.
Student will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include:
- Written Questions
- Case studies
- Role plays
- Supervised Assessments
- Practical/ Observation
- Work placement
Students are provided with advice on employment and training options throughout the delivery of the program.
Job roles and titles may vary across different industry sectors. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. (AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Pathways for further studies
After achieving the SIT30816 Certificate III in Commercial Cookery, student may choose to undertake SIT40516 Certificate IV in Commercial Cookery or other relevant qualifications.
International Student’s Entry Requirements
Entry into this program requires International Students to fulfill requirements as listed below:
• Must be 18 years of age or over
• Completed year 12 (HSC or equivalent)
• Minimum 5.5 IELTS score or equivalent as per the following:
a. TOEFL iBT: 46
b. PTE Academic: 42
c. OET: B for each test component
d. Cambridge English: Advanced (CAE) 162
Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000
Practical: 232 Angas Street, Adelaide SA 5000
Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC
Tuition Fee $12000
One Time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $1000 Refer to details below.
Text books for Certificate III in Commercial Cookery – SIT30816 – 096041G
1 x Chef Jacket / 1 x Chef Trouser / 1 x Apron / 1 x Neckerchief / 1 x tall pleated chef hat / 1 x Tea Towel / 1 x Hairnet / 1 x Adjustment Tape
21 Piece Chef Starter Kit+ 1x Bread/Pastry Knife
Safety Shoes Required and must be arranged by the student
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately