Commercial Cookery Apprenticeship (Fee free training)

Entry requirements

There are no formal academic entry requirements for SIT30821 Certificate III in Commercial Cookery.

For the apprenticeship program, students must generally:

• Be employed as an apprentice cook (either through your own host employer or one nominated by the RTO)
• Have access to a suitable commercial kitchen workplace
• Have a valid Unique Student Identifier, known as a USI
• Complete HINSW’s pre-enrolment review, including LLN and digital skills assessment
• Have sufficient digital skills to access online learning through aXcelerate

Smart and Skilled eligibility generally requires students to:

• Live or work in NSW
• Be aged 15 years or older
• Be no longer at school
• Be an Australian citizen, permanent Australian resident, New Zealand citizen, or eligible humanitarian visa holder

People with existing qualifications may still be eligible for an apprenticeship or traineeship if the new program leads to:

• a different job outcome, or
• the same job outcome at a higher qualification level

They may also be considered if their previous qualification is over 10 years old, they have no relevant industry experience in the last 7 years, and industry skills have changed significantly.

Eligibility for Smart and Skilled funding is assessed before enrolment is finalised.

School-based apprenticeships: School-based apprenticeship programs are available under a separate SBAT program for eligible secondary school students.

• Have access to a laptop or mobile device
• PDF Reader
• Suitable internet browser such as; Google Chrome, Safari or Internet Explorer
• Hold sound computer skills
• Have latest operating system e.g. Windows 10, Mac OSX High Sierra, iPad ISO10 or higher
• Have access to a unique email address. This email address cannot be used by another student as it becomes your unique login.

• Reading & Writing – Learners will need to read, interpret and complete hospitality and kitchen-related documents, including recipes, menus, food safety procedures, workplace checklists, stock records, cleaning schedules, assessment tasks and workplace forms.
• Oral Communication – Learners will communicate clearly with trainers, supervisors, kitchen staff and team members. This may include following instructions, asking questions, reporting issues, confirming food preparation requirements and participating in kitchen briefings and workplace discussions.
• Numeracy & Mathematics – Learners will use basic numeracy skills to measure ingredients, calculate quantities, follow recipes, portion food, check temperatures, interpret dates and times, assist with stock control and complete simple recipe costing activities.
• Learning Skills – Learners will be expected to participate in trainer-led learning, practical kitchen activities, workplace learning, eLearning activities and assessment tasks. Students will need to follow feedback, practise skills, complete required learning activities and work towards competency across all units.
• Digital Skills – Learners will need basic digital skills to access online learning materials, use the aXcelerate learner portal, complete online activities, upload assessment evidence, communicate with trainers and monitor their course progress.
• Teamwork – Learners will work with others in commercial kitchen and hospitality environments. This includes following directions, supporting team members, maintaining food safety and hygiene standards, working during service periods and contributing to a safe and productive kitchen.
• Self-Management – Learners will be expected to manage their own attendance, punctuality, preparation, uniform and equipment requirements. Students must follow workplace procedures, use kitchen equipment safely, apply food safety practices, complete required tasks and take responsibility for their own learning and workplace behaviour.
• Support Available – HINSW identifies learner support needs during the enrolment process. Where required, additional support may be provided for language, literacy, numeracy, digital skills, practical skill development and assessment preparation.