SIT30821 – Certificate III in Commercial Cookery
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification 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.
- 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
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
- SITHASC00 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