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.
- 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)
| UNIT CODE | UNIT NAME |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXWHS005 | Participate in safe work practices |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC030 | Prepare vegetables, fruit, eggs and farinaceous dishes |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments (CIII Student ONLY) |
| SITHCCC036 | Prepare meat dishes |
| SITXINV006 | Receive, store and maintain stock |
| SITXCCC035 | Prepare poultry dishes |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC043 | Work effectively as a cook (Work placement) (P) 1 shifts per week @ 5 hour per shift |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHPAT016 | Produce desserts |
| SITHCCC043 | Work effectively as a cook (Workplacement) 2 shifts per week @ 4 hour per shifts |
| SITHKOP010 | Plan and cost basic recipes |
| SITHKOP014 | Plan catering for events or functions |
| SITXHRM007 | Coach others in job skills |
| SITXCCS014 | Provide service to customers (CIII Student ONLY) |
| SITHCCC043 | Work effectively as a cook (Workplacement) (P) + Theory part 60h 2 shifts per week @ 4 hour per shifts |