Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery (SIT30821) is delivered fulltime over 52 weeks including holidays. Each week, students will attend 20 hours of face-to-face training and assessment.

Upon successful completion of this qualification, students may undertake further training in the hospitality field such as: SIT40521 - Certificate IV in Kitchen Management (Release 1), SIT50422 – Diploma of Hospitality Management (Release 2), and SIT60322 – Advanced Diploma of Hospitality Management (Release 1).

Students who do not successfully complete the qualification will be issued with a 'Statement of Attainment' listing all units that have been successfully completed.

Yes. Credit Transfer (CT) is available for students with previously obtained units of competency that identically match the units they are enrolling into. Recognition of Prior Learning (RPL) is also available; prior to commencement, a review of each student's previous education, training and work experience will be conducted. Students may either directly apply for RPL or may be identified during the pre-training review process and offered the RPL pathway by SCM College staff.

Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery and may take considerable time to complete both the theory and practical requirements. As this is a competency-based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. The assessment process may include theory, projects and practical assessments. Formative assessment is also provided throughout the course in terms of practice using tasks outlined in the learners' resources.