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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