SIT30821
Certificate III in Commercial Cookery
CRICOS: 03667K
RTO CODE 45326
This qualification reflects the role of commercial 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.
Course Overview
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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Packaging Rules: 25 units must be completed - 20 Core and 5 Electives
Course Duration
This course is 4 terms (1 Year Duration) – On campus and Work based Learning
Work Placement
It is a requirement that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment for a the duration of one term.
This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
Course Structure
Core units - 20 units
Unit Code | Unit Name |
|---|---|
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP009* | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006* | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
Electives - 4 units
Unit Code | Unit Name |
|---|---|
SITXWHS006 | Identify hazards, assess and control safety risks |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC040* | Prepare and serve cheese |
SITHPAT014* | Produce yeast-based bakery products |
SITXCCS014 | Provide service to customers |
Entry Requirements
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
-
Year 12 or equivalent in the Australia education system
-
English Proficiency 5.5 or equivalent
-
Minimum 18 years of age (for international students only)
-
Domestic Students: Year 11, higher or equivalent.
Fees and Charges
Please view our international fees and charges here
Materials needed - For Domestic Students Only
To complete this course, the following materials are required:
Cookery Tool Kit at an estimated cost of $325
Cookery Uniform and Boots at an estimated cost $135
Food Safety Supervisor Certificate Licence Fee at an estimated cost $30.00