SIT30816 – Certificate III in Commercial Cookery
| National Course Code: SIT30816 |
| CRICOS Course Code: 0102102 |
| Course Fees: $12,000 AUD |
| Material Fee: $800 AUD |
| Work placement training: Is provided at the end of the course |
| 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 |
