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SIT30816 – Certificate III in Commercial Cookery

National Course Code: SIT30816
CRICOS Course Code: 0102102
Course Duration: 52 Weeks
Course Fees: $12,000 AUD
Material Fee: $800 AUD
Entry requirements: IELTS 5.5 or equivalent
About this course

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

Pathways into this qualification
Pathways from this qualification
Individuals may undertake lower level qualifications, and/or gain industry experience prior to entering into the SIT30816 Certificate III in Commercial Cookery. However, this is not mandatory. After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie or the SIT50416 Diploma of Hospitality Management.
Assessment methods

Assessment is based on competency, that is the ability to perform specific skills and is done through a combination of observation, discussion, written assignments, tests, examinations, and/or practical application and work related projects.

Unit Code Unit Name
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXWHS001 Participate in safe work practices
SITHKOP001 Clean kitchen premises and equipment *
SITHCCC001 Use food preparation equipment *
SITXINV002 Maintain the quality of perishable items *
SITHCCC005 Prepare dishes using basic methods of cookery *
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC006 Prepare appetisers and salads *
SITHCCC007 Prepare stocks, sauces and soups *
SITHCCC018 Prepare food to meet special dietary requirements *
SITHKOP002 Plan and cost basic menus
SITXHRM001 Coach others in job skills
SITHCCC012 Prepare poultry dishes *
SITHCCC014 Prepare meat dishes *
SITHCCC013 Prepare seafood dishes *
SITHPAT006 Produce desserts *
SITHCCC019 Produce cakes, pastries and breads *
SITHCCC020 Work effectively as a cook *
Elective Units Unit Name
SITHIND002 Source and use information on the hospitality industry
SITXCOM002 Show social and cultural sensitivity
SITHKOP004 Develop menus for special dietary requirements
SITWHS002 Identify hazards, assess and control safety risks