SIT30816 Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

  • Students must be 15 years of age or over.
  • Students are required to successfully complete the Language Literacy and Numeracy test and achieve Australian Core Skills Framework level 3 across reading, writing, learning, oral communication and numeracy skill. Prospective students who have completed Year 12 or provide an AQF Certificate III or above in any discipline will be deemed as meeting the LLN entry requirements.
  • Satisfactorily complete a pre-training review interview to determine student’s suitability for the chosen course.
  • Students are required to be physically fit to be able to perform some tasks required by the course.
  • Students are required to have access to computer and internet in order to complete assessments and read information on the unit of competency.
Prospective students have the option of selecting the face-to-face, or blended delivery options over a period of 52 weeks. You are required to indicate your selection on the Enrolment Form.
Upon successful completion candidates may pursue:

  • SIT40516 Certificate IV in Commercial Cookery
Job roles that may be available to you after successful completion of the course include:

  • Chef
  • Cooks Assistant
Many of our students already have a high level of skills, knowledge and expertise that can be recognised through a Recognition of Prior Learning (RPL) process. Students seeking recognition can apply for RPL on enrolment into a qualification or throughout the duration of their study.
If you have completed previous study that is the same as your intended qualification with another organisation you may be able to apply for a credit transfer or exemption. A copy of the original transcript must be provided when applying for a credit transfer.
Total number of units = 25 units

  • 21 core units
  • 4 elective units

CORE UNITS
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices

ELECTIVE UNITS

Administration
BSBCMM201 Communicate in the workplace
TLIE1005 Carry out basic workplace calculations

Asian Cookery
SITHASC001 Prepare dishes using basic methods of Asian cookery
SITHASC002 Prepare Asian appetisers and snacks
SITHASC003 Prepare Asian stocks and soups
SITHASC004 Prepare Asian sauces, dips and accompaniments
SITHASC005 Prepare Asian salads
SITHASC006 Prepare Asian rice and noodles
SITHASC007 Prepare curry pastes and powders
SITHASC008 Prepare Asian cooked dishes
SITHASC009 Prepare Asian desserts
SITHASC010 Prepare Japanese cooked dishes
SITHASC011 Prepare sashimi
SITHASC012 Prepare sushi
SITHASC013 Produce Japanese desserts
SITHASC014 Prepare dim sum
SITHASC015 Prepare Chinese roast meat and poultry dishes
SITHASC016 Prepare tandoori dishes
SITHASC017 Prepare Indian breads
SITHASC018 Prepare Indian sweetmeats
SITHASC019 Prepare Indian pickles and chutneys

Client and Customer Service
SITXCCS006 Provide service to customers

Commercial Cookery and Catering
HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans
SITHCCC003 Prepare and present sandwiches
SITHCCC004 Package prepared foodstuffs
SITHCCC009 Produce cook-chill and cook-freeze foods
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC015 Produce and serve food for buffets
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITHCCC021 Prepare specialised food items

Communication and Teamwork
SITXCOM001 Source and present information
SITXCOM002 Show social and cultural sensitivity

Computer Operations and ICT Management
BSBITU202 Create and use spreadsheets
BSBITU301 Create and use databases
BSBITU306 Design and produce business documents

First Aid
HLTAID003 Provide first aid

Food Safety
SITXFSA003 Transport and store food

Inventory
SITXINV001 Receive and store stock
SITXINV003 Purchase goods

Work Health and Safety
SITXWHS002 Identify hazards, assess and control safety risks

Working in Industry
SITHIND002 Source and use information on the hospitality industry

To be assessed as competent, learners need to provide satisfactory evidence to all the assessment requirements relating to their knowledge and skills relevant to the unit of competence. Assessment methods may include:

  • Written activities
  • Case studies
  • Projects
  • Role plays / observations
  • Practical work placement

Course Duration
52 weeks

Download Course Guide (PDF)