SIT30816 Certificate III In Commercial Cookery

CRICOS Code: 092933D

COURSE OVERVIEW

Certificate III in Commercial Cookery (SIT30816​) is a nationally recognised course that equips the individual for the role of commercial cooks that apply knowledge various in practical food service industry like food production, OHS, menu costing, hygiene, and basic nutrition.

Individuals undertaking this course work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Campus
Lalor, Thornbury
Course Duration
63 weeks (including term breaks)
Next Intake
Enquire Now at [email protected]
Course Fee
AUD $13,500.00

ENTRY REQUIREMENTS

For entry requirements please view our entry requirements policy and procedure

CAREER PATHWAYS

After successfully achieving Certificate III in Commercial Cookery, individuals could progress to the following courses:

CAREER OPPORTUNITIES

Cook (Restaurant, Café or Catering Company)

For further information please visit the MySkills page for this course:
https://www.myskills.gov.au/courses/details?Code=SIT3081

https://www.myskills.gov.au/courses/details?Code=SIT30816

COURSE DETAILS

Certificate III in Commercial Cookery (SIT30816) reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work independently or with less supervision or limited guidance and may provide operational support to the team.

There are total 25 units in this course comprising 22 core units and 3 elective units.

Course Units

UNIT CODE

UNIT TITLE

SITXFSA001 Use hygienic practices for food safety
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetizers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
BSBSUS201 Participate in environmentally sustainable work practices
BSBCMM201 Communicate in the workplace
SITXWHS002 Identify hazards, assess and control safety risks
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITHIND002 Source and use information on the hospitality industry
SITXFSA002 Participate in safe food handling practices
SITHCCC003 Prepare and present sandwiches
SITHCCC014 Prepare meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook