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If you know one you should teach one

If you know one you should teach one

“KOTO stands for Know One, Teach One and reflects our belief that if you're in a position where you can help someone less fortunate, then you should help them and the greatest thanks you can receive is to one day see that person be in a position to do the same for someone else.” Jimmy Pham – KOTO Founder & Global Ambassador

SIT30816 Box Hill Institute Certificate III in Commercial Cookery

  1. Internal Course Study Package Code: KOTO 

  2. Box Hill Institute Registered Training Organisation (Australia): 4687

  3. National Course Code: SIT30816 

  4. National Course Title: Certificate III in Commercial Cookery 

  5. External Organisation Unit (Campus): KOTO 

  6. Career outcomes: 

Possible job title includes: Cook/Chef. This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. 

KOTO alumni are now working as executive chefs, head chefs, chefs de partie, sous chefs at four and five star hotels  as well as restaurants, cafes across the length and breadth of Vietnam as well as abroad.

7. Course Description: 

This Commercial Cookery (BOH) course provides trainees a combination of related classroom instruction and practical-based training instruction at the KOTO Training Centre, the KOTO Van Mieu Training Restaurant in Hanoi as well as industry settings. The importance of on-the-job training as a highly effective means of developing solid job skills has long been recognized. Trainees participate in the fundamental 18 months theory/ practical based training and six months internships that take place at the KOTO training restaurant and hospitality industry sites while they receive related instruction at KOTO. The purpose of this course is to expand occupational training opportunities by utilizing existing sites and facilities other than those of the traditional classroom. Each trainee's vocational preparation is therefore, jointly planned and supervised with the KOTO Foundation trainers and the social enterprise business. This shared responsibility is facilitated through a written Commercial Training program (CTP). The CTP ensures that each trainee experiences a progression of learning activities at the KOTO training restaurant and industry sites. 

8. Objectives:

By the end of this course the student will: 

  • Undertaking the study of this course will experience aspects of the role in commercial cookery where there is a wide range of cookery skills, decision making and knowledge of kitchen operations. Learners work with some independence and under limited supervision and may provide operational advice and support to team members.  

9. Pathway: 

After completion of the SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie. 

10. Hours: 

Trainees receive up to 963 hours of classroom instruction/ KOTO Training Restaurant and as part of the course, learners are required to complete 48 shifts in the hospitality environment of work-based learning at community classroom/cooperative/ Hotel and Restaurant sites. 

KOTO delivers training and assessment in SIT30816 Certificate III in Commercial Cookery on behalf of Box Hill Institute (RTO 4687). Box Hill Institute issues certificates upon the requirements being met.

11. Student Support

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