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 judgment, 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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
Qualification Rules and Units of Competency
25 Units in Total
21 core unit + 4 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
SITXINV001 – Receive and store stock
SITXINV003 – Purchase Goods
SITHIND002 – Source and use information on the hospitality industry
HLTAID003 – Provide first aid
SITXWHS001 – Participate in safe work practices
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITHKOP001 – Clean kitchen premises and equipment
SITXINV002 – Maintain the quality of perishable items
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC014 – Prepare meat dishes
SITHCCC019 – Prepare Cakes, pastries and breads
SITHPAT006 – Produce desserts
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stock, sauces and soups
SITHCCC008 – Prepare vegetables, fruit, egg and farinaceous dishes
BSBWOR203 – Work effectively with others
BSBSUS201 – Participate in environmentally sustainable work practices
Career Outcomes
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Chef
Chef de partie
Pathways
After completing this course, students may work in the industry or take further studies such as SIT40516 – Certificate IV in Commercial Cookery.
REQUIREMENTS
Students must be a minimum of 18 years of age or turning 18 years of age prior to the commencement of their study.
Students require a completed Year 10 Certificate or equivalent; Non-school-leavers are selected according to eligibility and merit, vocational experience, prior study, LLN level, and personal competencies.
International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
Test of English as a Foreign Language (TOEFL) internet-based test, a minimum score of 46.
Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.
EDUCATIONAL INSTITUTION
