CRICOS Code: 092933D
SIT30816 Certificate III In Commercial Cookery
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.
For entry requirements please view our entry requirements policy and procedure
After successfully achieving Certificate III in Commercial Cookery, individuals could progress to the following courses:
Cook (Restaurant, Café or Catering Company)
For further information please visit the MySkills page for this course:
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.
|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|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC020||Work effectively as a cook|