SIT30821 Certificate III in Commercial Cookery

 Program Details:

Qualification Code & Name: SIT30821 Certificate III in Commercial Cookery

Qualification Description:

This qualification reflects the role of 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.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Qualification Requirements: Total number of units = 25

• 20 core units, plus
• 5 elective units

Delivery Mode/s:

Zoom online-based face to Face blended learning -online (Moodle) Check the timetable with student services.

Units of Competency:

Core Units:

SITHCCC023* Use food preparation equipment

SITHCCC027* Prepare dishes using basic methods of cookery

SITHCCC028* Prepare appetisers and salads

SITHCCC029* Prepare stocks, sauces and soups

SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031* Prepare vegetarian and vegan dishes

SITHCCC035* Prepare poultry dishes

SITHCCC036* Prepare meat dishes

SITHCCC037* Prepare seafood dishes

SITHCCC041* Produce cakes, pastries and breads

SITHCCC042* Prepare food to meet special dietary requirements

SITHCCC043* Work effectively as a cook

SITHKOP009* Clean kitchen premises and equipment

SITHKOP010 Plan and cost recipes

SITHPAT016* Produce desserts

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

SITXHRM007 Coach others in job skills

SITXINV006* Receive, store and maintain stock

SITXWHS005 Participate in safe work practices

Elective Units

SITHCCC025* Prepare and present sandwiches

SITHCCC026* Package prepared foodstuffs

SITHCCC032* Produce cook-chill and cook-freeze foods

SITHASC020* Prepare dishes using basic methods of Asian cookery

BSBSUS211 Participate in sustainable work practices

Entry Requirements: No entry requirements for this qualification.

Pathways:

Career Opportunities:

Catering Assistant

Chef

Kitchen Attendant

Cook

Demi Chef

Commis Chef