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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

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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

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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 - 5 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 6.0 or equivalent

  • Minimum 18 years of age (for international students only)

  • Domestic Students: Year 11, higher or equivalent.

Fees and Charges

Please view our fees and Charges in Student Information TAB under Student Documents 

Materials needed - For Domestic Students Only 

To complete this course, the following materials are required:

Cookery Tool Kit 

Cookery Uniform and Boots 

Food Safety Supervisor Certificate Licence Fee at an estimated cost $80.00

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