Kentford Education (RTO#46469) offers the nationally recognised SIT30821 – Certificate III in Commercial Cookery qualification with high-quality course materials and premier student support. We deliver training that is customised to meet the needs of our students and employers.
Where can it take your career?
The SIT30821 – Certificate III in Commercial Cookery is the latest nationally accredited qualification that 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 course may lead to the following roles:
- Commercial Cook
Kentford Education will deliver training that is customised tomeet student, industry and where relevant, employer needs in line with the delivery strategy for the qualification. Training is delivered through a blended model that combines online learning sessions with face-to-face classes and hands-on practical training. All practical training and assessments are conducted in the fully equipped commercial kitchens and restaurant of Kantipur Tourism and Hotel Management College.
Address: Soondar Marga – 9, Chipledhunga, Pokhara, Nepal 33700
Local Number: 97761543884
Email: info@kthmc.com.np
How is the course delivered?
Training is delivered via Blended (Face-to-face + online distance)
Course Duration: This course is designed to be completed up to 26 weeks.
Expected Study Hours: Typical learners are expected to spend approximately 1203.5 hours depending on existing knowledge, skills, and experience.
Note: Please read the Kentford Education’s Student Handbook and other policies and procedures including Refund Policy, Complaints and Appeals Policy, RPL Procedure prior to enrolling.
What will you learn?
This course is designed to develop your expertise in commercial cookery. Among others, you will learn to:
- Prepare dishes using basic methods of cookery
- Prepare food to meet special dietary requirements
- Use hygienic practices for food safety
- Work effectively as a cook
- Identify hazards, assess and control safety risks
How is the course structured?
All learners will be assessed through:
- Observation during on-the-job or role play/simulation
- Questioning may include self-assessment, verbal answers, written questionnaires, activity modules or interview
- Review of Products including work samples or products
- Structured Activities may include Projects, Case studies, presentations, role play, demonstration, progressive tasks
What are the entry requirements?
Kentford Education screens students according to the following criteria:
- Are 18 years of age and over
- Have sound Language, Literacy, Numeracy, and Digital Literacy (LLND) skills
- Have successfully completed at least Australian high school year 10, or equivalent:
- Equivalency is confirmed using TAFENSW International as reference confirming Secondary Education Examination (Year 10) with a GPA of 2.21, source: https://cd.tafensw.edu.au/api/-/media/Files/PDFs/International/TAFE-International-Academic-Requirements-by-Country.pdf
- Medium of study must have been completed in the English language
*All students must complete the Pre-enrolment Assessment Form as an evaluation of their current language, literacy, numeracy, digital literacy, and existing skills to confirm course suitability and identify support needs. This step ensures learners understand the expectations and are matched to the right training pathway. Applicants who do not meet the LLND requirements of the course may still enrol into the course provided the enrolment has been endorsed by the trainer and corresponding additional support strategies have been put in place. If additional support or adjustments are required, these are discussed prior to confirming enrolment. Pre-enrolment interviews are also conducted by our trainers and assessors via Teams/Zoom giving learners the chance to clarify course requirements directly.
*There are no entry requirements but most units under this qualification have pre-requisite units (i.e. SITXFSA005 and SITHCCC027)
Please refer here to see which units do require pre-requisite units: https://training.gov.au/Training/Details/SIT30821
Physical Requirements
Applicants must be able to meet the requirements of work in a commercial kitchen. These requirements reflect typical duties of a cook and align with working efficiently and safely in a fast-paced kitchen environment:
- performing repetitive manual tasks safely
- lift heavy pots, pans and awkward or hot loads up to 20 kilograms
- walking and standing for extended periods, up to the equivalent of 10,000 steps in a day
- stand for prolonged periods, perform kneeling, reaching, mixing, stirring, chopping
- reading and interpreting product descriptions and recipes
- operate safely amidst heat, sharp tools, slippery surfaces, fatigue, food hygiene demands
- handle complex food items including raw meats, poultry, seafood, dairy, with cultural or dietary sensitivity+
What are the resources needed to complete the course?
To support you in your new course with Kentford Education, we will provide the following:
- SIT30821 learning and assessment suite which includes:
- Learner Guides
- Assessment Workbooks
- Templates for Projects and other activities;
- Simulated resources to provide students with simulated assessment pathways (not applicable to all assessment tasks specially those to be done during vocation placement)
- Additional course readings and resources recommended by trainers.
- diverse and comprehensive range of meat products, seafood, dairy products, vegetables, fruits, and other ingredients needed.
- fixtures and large equipment:
- commercial:
- blender
- food processor
- planetary mixer
- commercial grade work benches (1.5 m per person)
- commercial oven with trays (one per two persons)
- commercial refrigeration facilities:
- cool room or fridge
- freezer
- deep-fryer
- designated storage areas for dry goods and perishables
- microwave
- sink
- gas, electric or induction stove top (two burners per person)
- hot plate or griddle
- salamander or other form of griller (one per eight persons)
- storage facilities:
- shelving
- trays
- commercial:
- small equipment:
- baking sheets and trays
- beaters
- cake tins and moulds:
- fixed base in a range of shapes
- loose bottom
- muffin tins
- containers for hot and cold food
- cutting boards
- grater
- knife sharpening equipment:
- sharpening steel
- sharpening stone
- knives and cleavers:
- boning knife
- carving knife
- chef’s knife
- utility knife
- oyster shucker
- cake knife
- palette knife
- pastry cutters and shapes
- measures:
- measuring jugs
- measuring spoons
- portion control scoops
- moulds
- piping bags and attachments
- proofer
- meat tenderiser
- mouli
- pin bone tweezers
- poacher
- range of saucepans and pots for small and large production
- pans and pots for small and large production:
- stainless steel, cast iron and non-stick fry pans
- poultry shears
- scoops, skimmers and spiders
- scales
- scissors
- stainless steel bowls
- small utensils:
- fish lift
- sieve
- strainers and chinois
- scraper
- spatula
- tongs and serving utensils
- service-ware:
- crockery
- cutlery and serving utensils
- serving tongs and cake slicer
- steamer
- silicon mats
- whisker
- spoons and ladles
- temperature probe
- thermometer
- food safe gloves
- cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
- hand towel dispenser and hand towels
- mops and buckets
- separate hand basin and soap for hand washing
- sponges, brushes and scourers
- tea towels
- organisational specifications:
- equipment manufacturer instructions
- current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
- mise en place lists and standard recipes
- food safety plans
- guidelines relating to food disposal, storage and presentation requirements
- safety data sheets (SDS) for cleaning agents and chemicals
To complete your course, you will need ongoing access to the following:
- Computer/laptop with relevant software such as, but not limited to, the following:
- internet access preferably through Google Chrome
- MS Word and PowerPoint
- Adobe Acrobat Reader
- Students must acquire their own personal protective equipment. Students must wear them when undertaking practical skills training and assessment in the commercial kitchen:
- closed toe shoes
- protective clothing that covers arms and legs to reduce burn risk
What are the SIT30821 course units?
This SIT30821 – Certificate III in Commercial Cookery course covers 25 units of competency.
(20 core units and 5 elective units)
What are the course fees?
The SIT30821 course is available for only $7,000.00. Initial deposit $1,500 followed by 5 monthly payments of $1,100.
Please see Fees and Refunds Policy for more information.
Interested applicants in Nepal may directly contact:
Chef Ram Kodanda
Email: chef.ram@kthmc.com.np
Local number: 9779813765305
Office: Kantipur Tourism and Hotel Management College
Address: Soondar Marga – 9, Chipledhunga, Pokhara, Nepal
What are the Qualification Pathways?
Learners may also consider additional training to complement your skills in commercial cookery, with courses such as:
- SIT40521 Certificate IV in Kitchen Management*
- SIT40821 Certificate IV in Asian Cookery*
- SIT40621 Certificate IV in Catering Management*
- SIT40422 Certificate IV in Hospitality*
- TAE40122 Certificate IV in Training and Assessment*
*These courses are not offered by Kentford Education
Is Recognition of Prior Learning (RPL) available?
Kentford Education has a Recognition of Prior Learning (RPL) Policy, to ensure that an individual’s prior learning, achieved through formal and informal training, work experience or other life experiences, is appropriately recognised. This recognition may assist Learners to progress faster through a unit of competency, or allow the student full credit.