Certificate III in Commercial Cookery [SIT30821]
Certificate III in Commercial Cookery (CRICOS Course Code: 111009A )
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification specified in the Training Package.
Learners must be over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They need to have completed their education to a level which is equivalent to an Australian Senior High School, College or University.
Course Duration
This program is delivered over 65 weeks’ full time study. Our program uses a combination of
classroom face to face learning, practical hands on classes in our training kitchen, and online
resources and activities to enhance the learning experience.
- Calendar Year: Sixty – Five (65) weeks
- Academic Year: Fifty (50) weeks
- Term breaks: Fifteen (15) 5×3 weeks
Possible Job outcomes include:
- Chef
- Chef de Partie
- Cook
- Production Cook
- Line Cook
After achieving the SIT30821 Certificate III in Commercial Cookery, students may undertake further study to SIT40521 Certificate IV in Kitchen Management or Hospitality / Cookery Qualifications.
Core Unit
SITHCCC023 |
Use food preparation equipment |
SITHCCC027 |
Prepare dishes using basic methods of cookery |
SITHCCC028 |
Prepare appetisers and salads |
SITHCCC029 |
Prepare stocks, sauces and soups |
SITHCCC031 |
Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC035 |
Prepare poultry dishes |
SITHCCC037 |
Prepare seafood dishes |
SITHCCC036 |
Prepare meat dishes |
SITHCCC042 |
Prepare food to meet special dietary requirements |
SITHCCC041 |
Produce cakes, pastries and breads |
SITHCCC043 |
Work effectively as a cook* |
SITHKOP010 |
Plan and cost basic menus |
SITHPAT016 |
Produce desserts |
SITXFSA005 |
Use hygienic practices for food safety |
SITXFSA006 |
Participate in safe food handling practices |
SITHCCC031 |
Prepare Vegetarian and vegan dishes |
SITXINV006 |
Receive, store and maintain stock |
SITXHRM007 |
Coach others in job skills |
SITXWHS005 |
Participate in safe work practices |
SITHKOP009 |
Clean kitchen premises and equipment |
Elective Units
SITHCCC044 |
prepare specialised food items |
SITHCCC038 |
Produce and serve food for buffets |
SITHCCC040 |
Prepare and serve cheese |
SITXCOM007 |
Show social and cultural sensitivity |
SITXINV007 |
Purchase Goods |
* Denotes this unit is completed in the workplace as part of the course.
NB. Please note all units are correct at the time of publication and may change to reflect training package changes and / or industry needs.
Work Placement
In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work Placement for this course includes a minimum of 400 hours.
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