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SIT30821 – Certificate III in Commercial Cookery

National Course Code: SIT30821
CRICOS Course Code: 0102102
Course Duration: 52 Weeks
Course Fees: $12,000 AUD
Material Fee: $800 AUD
Entry requirements: IELTS 5.5 or equivalent LLN
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 SIT30821 Certificate III in Commercial Cookery. However, this is not mandatory. After achieving SIT30821 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.

Core Unit Codes Unit Name
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHKOP010 Plan and cost recipes
SITHPAT016* Produce desserts
SITXINV006* Receive, store and maintain stock
SITHCCC043* Work effectively as a cook
SITHKOP009* Clean kitchen premises and equipment
SITXHRM007 Coach others in job skills
SITXWHS005 Participate in safe work practices
Elective Unit Codes Unit Name
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity
SITHCCC026* Package prepared foodstuffs
SITXWHS006 Identify hazards, assess and control safety risks