This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.
Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the PAX LLN test
Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include
To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed:
- 21 core units
- 4 elective units
|UNIT CODE||UNIT NAME|
|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|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCCS006||Provide service to customers|
|SITXCOM002||Show social and cultural sensitivity|
|SITXINV001||Receive and store stock|
* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety