SIT30816
Certificate III in Commercial Cookery
CRICOS: 03667K
RTO CODE 45326
The nationally recognised Certificate III in Commercial Cookery refines your existing skills and knowledge, and prepares you for a career as a head chef of sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.
Course Overview
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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
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 - 21 units
Unit Code | Unit Name |
|---|---|
SITXFSA001 | Use hygienic practices for food safety |
SITHCCC001 | Use food preparation equipment |
SITHKOP001 | Clean kitchen premises and equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC014 | Prepare meat dishes |
SITXINV002 | Maintain the quality of perishable items |
SITHCCC013 | Prepare seafood dishes |
SITHCCC012 | Prepare poultry dishes |
SITHCCC019 | Produce cakes, pastries and breads |
SITHPAT006 | Produce desserts |
SITHCCC018 | Prepare food to meet special dietary requirement |
BSBSUS201 | Participate in environmentally sustainable work practices |
SITXFSA002 | Participate in safe food handling practices |
SITHKOP002 | Plan and cost basic menus |
SITXHRM001 | Coach others in job skills |
BSBWOR203 | Work effectively with others |
SITHCCC020 | Work effectively as a cook |
SITXWHS001 | Participate in safe work practices |
Electives - 4 units
Unit Code | Unit Name |
|---|---|
SITHCCC015 | Produce and serve food for buffets |
SITXWHS002 | Identify hazards, assess and control safety risk |
SITHCCC017 | Handle and serve cheese |
SITXINV001 | Receive and store stock |
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 with no band score below 5.
-
18 Years+
Domestic Students: Year 12 or equivalent in the Australia education system.