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SIT30816 – Certificate III in Commercial Cookery
(CRICOS Course Code: 092047A)
This qualification trains a person to acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. This is a basic course in which one is trained in different methods of cookery and presentation of a variety of food. Work-based training is an essential component of this course which helps students attain the necessary on-the-job experience in a commercial kitchen. Students gain practical skills and experiences in real workplace settings and get job-ready at graduation. Be part of a fast growing industry.
UNIT OF COMPETENCIES
|Unit Code||Unit Name||Elective/Core|
|BSBSUS201||Participate in environmentally sustainable work practices||Core|
|BSBWOR203||Work effectively with others||Core|
|SITHIND002||Source and use information on the Hospitality Industry||Elective|
|SITHKOP002||Plan and cost basic menus||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITHCCC001||Use food preparation equipment *||Core|
|SITXWHS001||Participate in safe work practices||Core|
|SITXFSA002||Participate in safe food handling practices||Core|
|SITHKOP001||Clean kitchen premises and equipment *||Core|
|SITXINV002||Maintain the quality of perishable items *||Core|
|SITXHRM001||Coach others in job skills||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery *||Core|
|SITHCCC006||Prepare appetisers and salads *||Core|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes *||Core|
|SITHCCC019||Produce cakes, pastries and breads *||Core|
|SITHPAT006||Produce desserts *||Core|
|SITHCCC007||Prepare stocks, sauces and soups *||Core|
|SITHCCC014||Prepare meat dishes *||Core|
|SITHCCC012||Prepare poultry dishes *||Core|
|SITHCCC013||Prepare seafood dishes *||Core|
|SITHCCC018||Prepare food to meet special dietary requirements *||Core|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHCCC003||Prepare and present sandwiches *||Elective|
|SITHCCC017||Handle and serve cheese *||Elective|
|SITHCCC020||Work effectively as a cook *||Core|
Please note that this course is not suitable for persons who are unable to handle knives, meat (including beef and halal), seafood, poultry or dairy products.
- Face-to-face learning in classroom.
- Practical training and assessment in a commercial kitchen
- Work-Based Training
As part of the assessment requirements students are required to serve breakfast, lunch and dinner to paying guests during weekdays and weekends. Sometimes students will be assessed at events and dinners that are likely to be in evenings or weekend nights to fulfil their course requirements.
Students need to demonstrate competency in each mode of assessment. In general the following assessment methods apply for this course:
To be eligible for achievement of SIT30816 – Certificate III in Commercial Cookery, students should complete all the units of competency. Learners may complete individual units of competency and receive a statement of attainment for those units.