CHC33021 Certificate III in Individual Support

This qualification 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.

• Be at least 18 years of age.
• Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old) with 5.0 in each band
• Completion of Australian Year 10 or equivalent

• Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) at the time of enrolment or at any time during their enrolment (prior to the commencement of the relevant unit/s of competency).

• For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any changes to fees or course duration will be advised to students in writing.

• If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration. For any questions about course credit, contact us at the details shown below.

• This course includes Work-Based Training. The work-based training hours are part of the course hours and must be completed within the prescribed academic term. The placement is allocated for the last term of this course to allow the students to develop the required skills, knowledge, and competence prior to going to a workplace. The college shall organise and arrange placement with approved providers. There will be no cost to the students for arranging placements.

• Students will also have an option to arrange their own placements. However, HIC shall conduct such workplace inspections and approve the facility as per its criteria, and also enter into an agreement with the business.

• HIC has entered into Work Based Training agreement with different providers such as Aloft Perth.

• On completion of the SIT40521 Certificate IV in Kitchen Management, students may pursue a SIT50422 Diploma of Hospitality Management (Commercial Cookery pathway) course at HIC or other CRICOS registered training organisations.

To meet the requirements of this qualification, students must have successfully completed the SIT30821 Certificate III in Commercial Cookery and all units of competency listed below:

• SITXFSA001 Use hygienic practices for food safety
• SITXINV002 Maintain the quality of perishable items
• BSBSUS201 Participate in environmentally sustainable work practices
• BSBSUS201 Participate in environmentally sustainable work practices
• SITHIND002 Source and use information on the hospitality industry
• SITXFSA002 Participate in safe food handling practices
• SITXWHS001 Participate in safe work practices
• BSBWOR203 Work effectively with others
• SITHCCC001 Use food preparation equipment
• SITHCCC007 Prepare stocks, sauces, and soups
• SITHKOP002 Plan and cost basic menus
• SITHCCC006 Prepare appetizers and salads
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC008 Prepare vegetable, fruit, egg, and farinaceous dishes
• SITHCCC012 Prepare poultry dishes
• SITHCCC014 Prepare meat dishes
• SITHKOP001 Clean kitchen premises and equipment
• SITXCOM002 Show social and cultural sensitivity
• SITHCCC013 Prepare seafood dishes
• SITXHRM001 Coach others in job skills
• SITHKOP004 Develop menus for special dietary requirements
• SITHCCC018 Prepare food to meet special dietary requirements
• SITHPAT006 Produce desserts
• SITHCCC019 Produce cakes, pastries, and breads
• SITHKOP005 Coordinate cooking operations
• BSBDIV501 Manage diversity in the workplace
• SITXMGT001 Monitor work operations
• SITXWHS003 Implement and monitor work health and safety practices
• SITXHRM003 Lead and manage people
• SITXFIN003 Manage finances within a budget
• BSBSUS401 Implement and monitor environmentally sustainable work practices
• SITXMGT001 Monitor work operations
• SITHCCC020 Work effectively as a cook (Work Placement Unit)