SIT30816 – Certificate III in Commercial Cookery
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.
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:
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.
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.
|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|
|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|
|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.
• 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 customization and flexibility of the methods for assessment aim to address specific needs and learning situations.
• Projects & presentations
• Quiz – Q & A
Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.