Certificate III in Hospitality (Commercial Cookery) SIT30807 62 weeks

Purpose of the Course:

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

Entry Requirements:

Domestic Students

• Students must be over 18 years of age
• Students must have a completed Year 10 or the interstate equivalent

International Students

• Students must be over 18 years of age
• Students must have completed an overseas equivalent of Year 12
• Students must have either an IELTS score of 5.5 or above or a TOEFL score of 550 or above and must provide documentation to that effect.

Target Group:

Pathways:

Vocational Outcomes:

Nominal Duration:

Delivery Locations:

• Hurstville Entertainment Centre, Hurstville

Work Placement:

As part of the Certificate III in Hospitality (Commercial Cookery) Students are required to undertake two ‘holistic’ units of competency,SITHCCC027A Prepare, cook and serve food for food service, and SITHCCC028A Prepare, cook and serve food for menus. These units require demonstration of their knowledge and practical skills in an operating commercial kitchen on a total of 60 occasions (food service periods / shifts at average of 6 hours per shift). It equates to approximately 360 hours of work experience. This will occur during Terms Four and Five.

The work experience will include a minimum of 3.6 weeks work placement organized by the college. This will take place in a number of locations throughout the Sydney Metro area.  To complete the full requirements of 60 occasions, students will also be required to undertake approximately 10 weeks of external employment. This is scheduled at the end of Term 4 and during Term 5. An additional week is scheduled at the end to enable final assessment of the holistic unit through direct observation by the assessor, and knowledge tests. Any students not completing the required 60 service periods will be required to catch up during the break after Term 4 and during this final week.

ACVS have arrangements in place and will assist students to find employment. There will be a dedicated person liaising with employers and assisting students through the provision of job seeking advice, a jobs notice board and direct placements. If students are working in a suitable restaurant already outside face-to-face delivery hours, this may also count towards their workplace experience provided it is approved of and verified by the assessor.

Students will be required to keep a record of their experience through completion of a log book which will be signed by their supervisor, and presented to their assessor as evidence. In addition, they will undergo a minimum of two assessments in which their assessor will observe them undertaking practical demonstration in an operating commercial kitchen.

Fees:

Delivery Strategy:

This program is delivered totally within an institution-based environment with access to a fully functioning and fully-equipped commercial kitchen. This mode of training will also combine theory-based material and practical sessions involving small discussion groups, individual and team activities and practical projects.

Throughout the entire training program participants will be provided with training and resource materials that contains various worksheets, handouts, additional reading materials and the assessment tasks.

These materials will be sourced from a variety of commercial providers such as Australian Training Products Limited, William Angus TAFE, SmallPRINT, Futura Training and will also be developed in-house if no commercial materials are available.

Learning resources for a number of the unit are available from the Resource Generator web site and will be downloaded and supplied to students as additional materials.

Assessment Strategy:

Evidence is the term used to describe the information used to gain competency in each section of the course. It can be gathered in a variety of ways and the Trainer/Assessor will use a combination of these methods throughout and at the conclusion of the learning program.

In some situations the trainer/assessor will have number of different types of assessment activities to choose from and will be required to conduct a minimum of three assessments to judge competency in certain units. Due to the nature of some units the number of assessment required will vary and the trainer/assessor will inform the students of the number being undertaken.           

Assessments are conducted at various points thoughout a unit. It is at the discretion of the trainer/assessor as to when these occur.  This decision is based upon when an agreement is reach between both the trainer/assessor and the individual student.

Assessment Outcome:

Customisation:

Recognition of Prior Learning:

• You are still required to attend full-time study
• The duration of the course is reduced affecting your Confirmation of Enrolment with DIAC (Department of Immigration and Citizenship)

Qualification Awarded:

Course Structure:

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