Course Details
Embark on a transformative culinary journey with our Certificate III in Commercial Cookery (SIT30821), a comprehensive 60-week program that combines 48 weeks of rigorous training and assessment with up to 12 weeks of holidays. This course offers a profound exploration of commercial cookery, laying a robust foundation for a thriving career in dynamic kitchen environments.
Throughout the program, you will acquire well-developed cookery skills and a comprehensive understanding of kitchen operations. The curriculum, designed to align with industry standards, ensures that you are well-prepared for the intricacies of a professional kitchen.
As a graduate, you will hold a qualification reflective of your ability to work independently, exercising discretion and judgment within established plans, policies, and procedures. The occupational titles available to you are diverse, including roles such as Cook, Commercial Cook, Banquet Cook, Café Cook, and Bistro Cook, with opportunities spanning restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The program is flexible, with no prerequisites, and any required supplementary classes are thoughtfully scheduled to accommodate missed sessions due to public holidays or interruptions.
Join us in this culinary odyssey, and let the Certificate III in Commercial Cookery be your passport to a rewarding and flavorful career.
Minimum Age
A minimum of 18 years.
Entry Requirements
AVIR Institute of Skills has the following entry requirements for international students:
International students must:
- Have completed Year 12 or equivalent.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Must hold a current and valid study visa.
- Must undertake an ACSF-level LLN (language, literacy, and numeracy) assessment.
- Have an IELTS* score of 5.5 or equivalent (test results must be no more than 2 years old).
- English language competence can also be demonstrated through documented evidence of any of the following:
-
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test
-
*Note that other English language tests, such as PTE and TOEFL, can be accepted. Students are required to provide their results so that it can be confirmed that they are equivalent to IELTS 5.5.
Mode of Delivery
Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to stimulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning
activities, group work, and supervised practical sessions. Assessments comprise of demonstrations, written questions answers, case studies and projects.
Delivery Site/s
Classroom based Face to Face with Structured Independent Learning.
Course Duration
This qualification will be delivered over 60 weeks,including 48 weeks of training and assessment and up to 12 weeks of holidays.
Note: that supplementary classes will be scheduled, and attendance required, should additional classes be required to allow for classes missed as a result of public holidays, or other interruptions, and/or for students who require further training and/or reassessment.
Learning Pathways
- SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT
- SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT
- SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
Job Outcomes
Occupational titles may include:
- Cook
- Commercial Cook
- Banquet Cook
- Café Cook
- Bistro Cook
Credit Transfer
Learners with prior learning and work experience can apply for Recognition of Prior Learning (RPL). Learners who have completed corresponding units of competency and/or units contained within the packaging rules can apply for Credit Transfer.
Recognition of Prior Learning (RPL)
AVIR allows all students to apply for Recognition of Prior Learning (RPL). AVIR has a methodical RPL process outlined in detail in the Student Handbook.
‘Recognition of Prior Learning’ (RPL) means an assessment process that assesses the competency/s of an individual that may have been acquired through formal, non-formal and informal learning to determine the extent to which that individual meets the requirements specified in the training package or VET accredited courses.
- Formal learning refers to learning that takes place through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree);
- Non-formal learning refers to learning that takes place through a structured program of instruction, but does not lead to the attainment of an AQF qualification or statement of attainment (for example, in-house professional development programs conducted by a business); and
- Informal learning refers to learning that results through the experience of work-related, social, family, hobby or leisure activities (for example the acquisition of interpersonal skills developed through several years as a sales representative).’
Students are encouraged to apply for RPL prior to or immediately after formal enrolment but prior to the facilitated delivery of units to ensure that you do not miss any class/workshop opportunities offered should you be unsuccessful in the RPL process. Students are given a Training and Assessment plan showing the units you need to complete and methods for undertaking learning and assessment in those units.
Fee Structure
- Tuition Fees: $16,100
- Material Fees: $1,100
- Enrolment Fees: $300 (Non – Refundable)
- Total Course Fees: $17,500
All amounts are in AUD. The supply of education courses is a GST-free supply.
Refer to the Fees and Refunds policy in the student handbook or website for further details.
How to apply?
Contact AVIR Institute of Skills to express your interest using any of the following methods and one of our Enrolment Officers will take you from there. The contact page on our website: avir.com.au/contact
Phone: 1300 042 847
Email: avir.edu@gmail.com
Physical Requirements
Students who participate in this course will need the physical capability to lift and carry heavy pots; have unrestricted use of both hands to use kitchen tools and equipment efficiently and be able to stand up in a kitchen all day.
Safety Requirements
Every student is required to wear Personal Protection Equipment (PPE): safety boots and Chef uniform at every training session/practical demonstration session.
Resource Requirements
One PC/Laptop or Tablet l Speakers/Headphones and a Microphone l A web camera l Microsoft Office l PDF Reader.
For a diverse And flavorful kitchen career
Units of
Competency
To achieve this qualification, you must demonstrate competency in:
Total units of competency: 25
Core units: 20
Elective units: 5
Unit Code
SITXFSA005
SITHCCC023*
SITXWHS005
SITHCCC029*
SITHCCC042*
SITHKOP010
SITHCCC032*
SITHCCC033*
HLTAID011
Unit Title
Participate in safe food handling practices
Use food preparation equipment
Prepare stocks, sauces and soups
Prepare food to meet special dietary requirements
Work effectively as a cook
Package prepared foodstuffs
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Provide First Aid
Core/ Elective
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Core
Elective – A
Why Study At Avir Institute
Of Skills
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With the Avir Institute of Skills integrated campus, we provide our students with a convenient and accessible learning experience. Our students benefit from the ease of having both classroom and workshop at one location providing a seamless transition.
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Our trainers have a proven track record of success in their respective fields and are committed to providing our students with practical and hands-on training. Our trainers work closely with each individual to develop skills.
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Our facilities are tailored to meet the needs of today’s learners. Whether it’s our fully equipped workshops or comfortable study areas, our facilities are designed to create an environment that fosters creativity, collaboration, and success.
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