SIT30816 – Certificate III in Commercial Cookery
Overview

SIT30816 – Certificate III in Commercial Cookery

Description
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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This qualification is suitable for an Australian Apprenticeship pathway.

Job Roles
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

Possible job titles include:

Cook

Pathways into the Qualification
Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the Qualification
After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery.

Course Structure
Applicants need to complete Twenty Five (25) units of competency, consisting of:
• Twenty-one (21) core units
• Four (4) 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
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
ELECTIVE UNITS
SITHCCC003 Prepare and present sandwiches
SITHIND002 Source and use information on the hospitality industry
SITHFAB002 Provide responsible service of alcohol
SITXMGT001 Monitor work operations
SITHFAB005 Prepare and serve espresso coffee
SITXWHS002 Identify hazards, assess and control safety risks

Electives unit allocation will be provided based on student experience, background, and knowledge.

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 customization and flexibility of the methods for assessment aim to address specific needs and learning situations.

• Observation
• Demonstration
• Projects & presentations
• Portfolios
• Quiz – Q & A
• Roleplay

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

Curriculum
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by root
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Course price
Free
Durations: 365 day
Lectures: 0
Maximum Students:
Skill level: beginner