SIT30816 - Certificate III in Commercial Cookery

Certificate-III-in-Commercial-Cookery
Course Code : SIT30813

Modes of Delivery

Workplace Based

Course Duration

1 year full time

SIT30816 – Certificate III in Commercial Cookery

Description
This qualification reflects the role of commercial cooks that use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

This qualification is suitable for an Australian Apprenticeship pathway.

Job Roles
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:

Cook

Pathways into the Qualification
Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the Qualification
After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.

Course Structure
Participants need to complete Twenty Five (25) units of competency, consisting of:
• Twenty-two (22) core units
• Three (3) elective units

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP101 Clean kitchen premises and equipment
SITHKOP302 Plan and cost basic menus
SITHPAT306 Produce desserts
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXINV202 Maintain the quality of perishable items
SITXWHS101 Participate in safe work practices
Elective units
SITHCCC103 Prepare sandwiches
SITHCCC104 Package prepared foodstuffs
SITHCCC306 Handle and serve cheese

Prerequisite Requirements
Applicants must:
• Be of legal working age (as this qualification is undertaken on the job);
• Have satisfactorily completed a minimum of year 10 or equivalent;
• Be sufficiently proficient in English to be able to work successfully in a highly communicative and regulated environment.

Assessment Methods
The following methods will be used to determine the achievement level of competency. The customisation and flexibility of the methods for assessment aim to address specific needs and learning situations.

• Observation
• Demonstration
• Projects & presentations
• Port folios
• Quiz – Q & A
• Role play

Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.