SIT30816 – Certificate III in Commercial Cookery
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.
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:
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.
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.
|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|
|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|
• 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.
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.
• 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.