Qualification details

SIT30807 - Certificate III in Hospitality (Commercial Cookery) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT30813 - Certificate III in Commercial CookeryThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 11/Oct/2013
Is superseded by and equivalent to SIT30812 - Certificate III in Commercial CookeryReplaces and is equivalent to SIT30807 Certificate III in Hospitality (Commercial Cookery). Intent of the qualification remains unchanged. Total number of units reduced by 4. Core units reduced from 26 to 22 units. Title of qualification simplified. Core concentrates on kitchen skills; some soft skills made electives. 18/Jan/2013

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the 'Code' columnTitleSort Table listing Units of Competency by the 'Title' columnEssential
BSBITU102A - Develop keyboard skillsDevelop keyboard skills N/A
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents N/A
BSBITU301A - Create and use databasesCreate and use databases N/A
BSBITU306A - Design and produce business documentsDesign and produce business documents N/A
BSBITU309A - Produce desktop published documentsProduce desktop published documents N/A
BSBRES401A - Analyse and present research informationAnalyse and present research information N/A
BSBWOR204A - Use business technologyUse business technology N/A
HLTFA301B - Apply first aidApply first aid N/A
SIRXCCS001A - Apply point-of-sale handling proceduresApply point-of-sale handling procedures N/A
SIRXQUA001A - Develop innovative ideas at workDevelop innovative ideas at work N/A
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351411 Cook 
ASCO (occupation type) Identifier 4513-11 Cook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351411 Cook 14/Dec/2009 
ASCO (occupation type) Identifier 4513-11 Cook 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 514 Certificate III 14/Dec/2009 
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Modification History

Not applicable.

Description

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles 

Individuals with this qualification are able to perform roles such as:

  • preparing appetisers, salads, stocks, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat
  • preparing hot and cold desserts, pastries, cakes and yeast goods
  • planning and preparing food for buffets.

Possible job title includes:

  • cook.

Prerequisite requirements 

There are no prerequisites for entry to this qualification.

Pathways Information

Not applicable.

Licensing/Regulatory Information

Not applicable.

Entry Requirements

Not applicable.

Employability Skills Summary

EMPLOYABILITY SKILLS SUMMARY 

SIT30807 Certificate III in Hospitality  (Commercial Cookery )

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill 

Industry /enterprise requirements for this qualification include :

Communication 

Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.

Teamwork 

Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving 

Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.

Initiative and enterprise 

Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.

Planning and organising 

Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.

Learning 

Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.

Technology 

Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Packaging Rules

QUALIFICATION RULES 

To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed:

  • all 26 core units
  • 3 elective units:
  • a minimum of 2 elective units must be selected from the electives listed below
  • the remaining unit may be selected from this or another endorsed Training Package or accredited course
  • a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS 

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHCCC005A

Use basic methods of cookery

SITHCCC006A

Prepare appetisers and salads

SITHCCC008A

Prepare stocks, sauces and soups

SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC010A

Select, prepare and cook poultry

SITHCCC011A

Select, prepare and cook seafood

SITHCCC012A

Select, prepare and cook meat

SITHCCC013A

Prepare hot and cold desserts

SITHCCC014A

Prepare pastries, cakes and yeast goods

SITHCCC016A

Develop cost-effective menus

SITHCCC027A

Prepare, cook and serve food for food service

SITHCCC028A

Prepare, cook and serve food for menus

SITHCCC029A

Prepare foods according to dietary and cultural needs

SITHIND001B

Develop and update hospitality industry knowledge

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXCOM003A

Deal with conflict situations

SITXFSA001A

Implement food safety procedures

SITXHRM001A

Coach others in job skills

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

HLTFA301B

Apply first aid

ELECTIVE UNITS 

Administration 

SITXADM001A

Perform office procedures

SITXADM002A

Source and present information

SITXADM003A

Write business documents

SITXADM004A

Plan and manage meetings

BSBRES401A

Analyse and present research information

Asian Cookery 

SITHASC001A

Use basic Asian methods of cookery

SITHASC002A

Produce appetisers and snacks for Asian cuisines

SITHASC003A

Prepare stocks and soups for Asian cuisines

SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

SITHASC005A

Prepare salads for Asian cuisines

SITHASC006A

Prepare rice and noodles for Asian cuisines

SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

SITHASC008B

Prepare desserts for Asian cuisines

SITHASC009A

Prepare curry paste and powder for Asian cuisines

SITHASC010A

Prepare satay for Asian cuisines

SITHASC011A

Prepare vegetarian dishes for Asian cuisines

SITHASC012A

Select, prepare and serve specialised Asian cuisines

SITHASC015A

Prepare and produce Japanese raw fish (sashimi)

SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

SITHASC017A

Prepare and produce Japanese one pot cookery

SITHASC018A

Prepare and produce Japanese rice cookery

SITHASC019A

Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

SITHASC020A

Prepare and produce Chinese dim sum

SITHASC021A

Prepare and cook Chinese roast meat cuts and poultry

SITHASC022A

Prepare and produce tandoori food items

SITHASC023A

Prepare and produce Indian breads

SITHASC024A

Prepare and produce Indian sweetmeats

SITHASC025A

Prepare and produce Indian chutney and pickles

SITHASC026A

Prepare and produce Indonesian crackers

Client and Customer Service 

SITXCCS001B

Provide visitor information

SITXCCS002A

Provide quality customer service

SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering 

SITHCCC007A

Prepare sandwiches

SITHCCC015A

Plan and prepare food for buffets

SITHCCC017A

Organise bulk cooking operations

SITHCCC018A

Prepare pâtés and terrines

SITHCCC019A

Plan, prepare and display a buffet

SITHCCC020B

Prepare portion-controlled meat cuts

SITHCCC021B

Handle and serve cheese

SITHCCC022A

Prepare chocolate and chocolate confectionery

SITHCCC023B

Select, prepare and serve specialised food items

SITHCCC024B

Select, prepare and serve specialised cuisines

SITHCCC025A

Monitor catering revenue and costs

SITHCCC026A

Establish and maintain quality control of food

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

SITHCCC032A

Apply cook-chill production processes

SITHCCC033B

Apply catering control principles

SITHCCC034A

Apply cook-freeze production processes

SITHCCC035A

Develop menus to meet special dietary and cultural needs

SITHCCC036B

Select catering systems

Communication and Teamwork 

SITXCOM004A

Communicate on the telephone

SITXCOM005A

Make presentations

SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management 

BSBITU102A

Develop keyboard skills

BSBITU201A

Produce simple word processed documents

BSBITU301A

Create and use databases

BSBITU306A

Design and produce business documents

BSBITU309A

Produce desktop published documents

BSBWOR204A

Use business technology

Environmental Sustainability 

SITXENV001A

Participate in environmentally sustainable work practices

SITXENV002A

Implement and monitor environmentally sustainable work practices

Finance 

SITXFIN003A

Interpret financial information

Food Safety 

SITXFSA003A

Transport and store food in a safe and hygienic manner

Inventory 

SITXINV001A

Receive and store stock

SITXINV002A

Control and order stock

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

SITXLAN3__A

Conduct workplace oral communication in a language other than English

SITXLAN5__A

Read and write workplace information in a language other than English

Occupational Health and Safety 

SITXOHS003B

Identify hazards, and assess and control safety risks

SITXOHS004B

Implement and monitor workplace health, safety and security practices

Quality and Innovation 

SITXQUA001A

Contribute to workplace improvements

SITXQUA002A

Originate and develop a concept

SIRXQUA001A

Develop innovative ideas at work

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Qualified cook in large restaurant 

SITHCCC015A Plan and prepare food for buffets

SITHCCC018A Prepare pâtés and terrines

SITHCCC036B Select catering systems

Qualified cook in a cafe or small restaurant serving some Asian dishes 

SITHASC001A Use basic Asian methods of cookery

SITHASC003A Prepare stocks and soups for Asian cuisines

SITHASC006A Prepare rice and noodles for Asian cuisines

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