Certificate III in Commercial Cookery - SIT30816 - Admission | Skilled Visa | Sponsored Jobs | RPL
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Certificate III in Commercial Cookery - SIT30816

Offered By

Bright College Australia (RTO: 40202)

Qualification Name

Certificate III in Commercial Cookery

Qualification Code and Units of Competency

SIT30816

Qualification Description

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.

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

Licensing/Regulatory Information
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

25 units must be completed:

– 21 core units -4 elective units, consisting of: -4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.


Core units

BSBSUS201

Participate in environmentally sustainable work practices

BSBWOR203

Work effectively with others

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC019

Produce cakes, pastries and breads

SITHCCC020

Work effectively as a cook

SITHKOP001

Clean kitchen premises and equipment

SITHKOP002

Plan and cost basic menus

SITHPAT006

Produce desserts

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXINV002

Maintain the quality of perishable items

SITXWHS001

Participate in safe work practices

Elective units

Administration

BSBCMM201

Communicate in the workplace

TLIE1005

Carry out basic workplace calculations

Asian Cookery

SITHASC001

Prepare dishes using basic methods of Asian cookery

SITHASC002

Prepare Asian appetisers and snacks

SITHASC003

Prepare Asian stocks and soups

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHASC005

Prepare Asian salads

SITHASC006

Prepare Asian rice and noodles

SITHASC007

Prepare curry pastes and powders

SITHASC008

Prepare Asian cooked dishes

SITHASC009

Prepare Asian desserts

SITHASC010

Prepare Japanese cooked dishes

SITHASC011

Prepare sashimi

SITHASC012

Prepare sushi

SITHASC013

Produce Japanese desserts

SITHASC014

Prepare dim sum

SITHASC015

Prepare Chinese roast meat and poultry dishes

SITHASC016

Prepare tandoori dishes

SITHASC017

Prepare Indian breads

SITHASC018

Prepare Indian sweetmeats

SITHASC019

Prepare Indian pickles and chutneys

Client and Customer Service

SITXCCS006

Provide service to customers

Commercial Cookery and Catering

HLTAHA019

Assist with the monitoring and modification of meals and menus according to individualised plans

SITHCCC003

Prepare and present sandwiches

SITHCCC004

Package prepared foodstuffs

SITHCCC009

Produce cook-chill and cook-freeze foods

SITHCCC010

Re-thermalise chilled and frozen foods

SITHCCC015

Produce and serve food for buffets

SITHCCC016

Produce pates and terrines

SITHCCC017

Handle and serve cheese

SITHCCC021

Prepare specialised food items

Communication and Teamwork

SITXCOM001

Source and present information

SITXCOM002

Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU202

Create and use spreadsheets

BSBITU301

Create and use databases

BSBITU306

Design and produce business documents

First Aid

HLTAID003

Provide first aid

Food Safety

SITXFSA003

Transport and store food

Inventory

SITXINV001

Receive and store stock

SITXINV003

Purchase goods

Work Health and Safety

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry

SITHIND002

Source and use information on the hospitality industry

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