SIT30821 Certificate III in
Commercial Cookery
SIT30821 Certificate III in Commercial Cookery will equip you with the fundamental skills to work within a commercial kitchen and gain hands-on culinary experience. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
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Packages
This course is included in
Certificate III in Commercial Cookery Package
Includes 1 qualification.
SIT30821 Certificate III in Commercial Cookery
Duration 42 weeks
Package Option 1
Includes 2 qualifications.
SIT30821 Certificate III in Commercial Cookery
SIT40521 Certificate IV in Kitchen Management
Duration 78 weeks
Package Option 2
Includes 3 qualifications.
SIT30821 Certificate III in Commercial Cookery
SIT40521 Certificate IV in Kitchen Management
SIT50422 Diploma of Hospitality Management
Duration 104 weeks
Package Option 3
Includes 4 qualifications.
SIT30821 Certificate III in Commercial Cookery |
SIT40521 Certificate IV in Kitchen Management |
SIT50422 Diploma of Hospitality Management |
SIT60322 Advanced Diploma of Hospitality Management
Duration 78 weeks
| SITHCCC023* | Use food preparation equipment. |
| SITHCCC027* | Prepare dishes using basic methods of cookery. |
| SITHCCC028* | Prepare appetisers and salads. |
| SITHCCC029* | Prepare stocks, sauces and soups. |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes. |
| SITHCCC031* | Prepare vegetarian and vegan dishes. |
| SITHCCC035* | Prepare poultry dishes. |
| SITHCCC036* | Prepare meat dishes. |
| SITHCCC037* | Prepare seafood dishes. |
| SITHCCC041* | Produce cakes, pastries and breads. |
| SITHCCC042* | Prepare food to meet special dietary requirements. |
| SITHCCC043* | Work effectively as a cook. |
| SITHCCC043* | Clean kitchen premises and equipment. |
| SITHKOP010 | Plan and cost recipes. |
| SITHPAT016* | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| Group A | Cookery and Catering |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITHCCC033* | Re-thermalise chilled and frozen foods |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC044* | Prepare specialised food items |
| SITHPAT014* | Produce yeast-based bakery products |
| SITXFSA007* | Transport and store food |
| Group B | Asian Cookery |
| SITHASC020* | Prepare dishes using basic methods of Asian cookery |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC026* | Prepare curry pastes and powders |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHASC028* | Prepare Asian desserts |
| SITHASC033* | Prepare dim sum |
| Group C | General electives |
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide First Aid |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SIRXOSM003* | Use social media and online tools |
| SITXCCS014 | Provide service to customers |
| SITXCOM006 | Source and present information |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXINV007 | Purchase goods |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Packaging Rules
25 units must be completed:
- 20 core units
- 5 elective units, consisting of:
- 3 units from Group A or Group B below
- 2 units from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Potential Careers
- Apprentice Chef
- Kitchen Staff
- Cook
- Sous Chef
Who is this course for?
A Certificate III in Commercial Cookery teaches students a wide range of subjects so you are job-ready. This course is for people looking to begin their career in the hospitality industry. If you are passionate about cooking, a Certificate III in Commercial Cookery is for you!
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