SIT30821 Certificate III in Commercial Cookery
SIT30821 Certificate III in Commercial Cookery
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…
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COURSE DESCRIPTION
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.
Career Opportunities:
Cook
Assessment
The units of competency are assessed using any of the following methods:
- Underpinning knowledge assessment through written exam questions
- Projects and presentations
- Practical observation
- Roles plays
Further Study
After successful completion of Certificate III in Commercial Cookery, students can pursue the Certificate IV in Commercial Cookery
Units of Competencies
There are 25 units in total including 21 core units and 4 elective units must be completed for this qualification.
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
- SITHCCC015 Produce and serve food for buffets
- SITHCCC003 Prepare and present sandwiches
- SITHCCC017 Handle and serve cheese
- SITXCCS003 Interact with customers
REQUIREMENTS
Completion of Year 10 or equivalent
Overseas student must have a minimum overall band of IELTS 5.0 or equivalent
EDUCATIONAL INSTITUTION
