Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Qualification Code: SIT30821   |   CRICOS Course Code: 109779K

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.

The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.

The total duration will be 52 weeks including the breaks. See: Academic Calendar & Fees
  • Cook
  • Commercial Cook
  • Banquet Cook
  • Café Cook
  • Bistro Cook
  • Cook
  • Kitchen hand
  • Salad Hand
  • Assistant Cook
  • Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
  • Learn to operate with autonomy and are be responsible for making business decisions
  • Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations
  • Learn to operate with limited guidance from others and use discretion to solve non-routine problems
  • Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members
  • Age: 18 years old or above
  • Have completed NSW Higher School Certificate (Year 11) / equivalent or above
  • Have an English ability at the IELTS (International English Language Testing System) level 5.0 / equivalent or above

Course Structure

This qualification is made up of 21 Core units & 4 Elective units. (Total 25 units)

SITXFSA005Use hygienic practices for food safety
SITXWHS005Participate in safe work practices
SITHKOP009Clean kitchen premises and equipment
SITHCCC030Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC029Prepare stocks, sauces and soups
SITHASC023Prepare Asian sauces, dips and accompaniments (CIII Student ONLY)
SITHCCC036Prepare meat dishes
SITXINV006Receive, store and maintain stock
SITXCCC035Prepare poultry dishes
SITXFSA006Participate in safe food handling practices
SITHCCC037Prepare seafood dishes
SITHCCC028Prepare appetisers and salads
SITHCCC043Work effectively as a cook (Work placement) (P) 1 shifts per week @ 5 hour per shift
SITHCCC040Prepare and serve cheese
SITHCCC038Produce and serve food for buffets
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC041Produce cakes, pastries and breads
SITHPAT016Produce desserts
SITHCCC043Work effectively as a cook (Workplacement) 2 shifts per week @ 4 hour per shifts
SITHKOP010Plan and cost basic recipes
SITHKOP014Plan catering for events or functions
SITXHRM007Coach others in job skills
SITXCCS014Provide service to customers (CIII Student ONLY)
SITHCCC043Work effectively as a cook (Workplacement) (P) + Theory part 60h 2 shifts per week @ 4 hour per shifts