^
 
 

Qualification details

SIT30821 - Certificate III in Commercial Cookery (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT30816 - Certificate III in Commercial CookeryEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022

Companion volumes:

Delivery:
Find RTOs approved to deliver this qualification.

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 columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
Modify filter options of the 'Essential' column in Table listing Units of Competency
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHCCC028 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentCore
SITHCCC032 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsCurrentElective
SITHKOP010 - Plan and cost recipesPlan and cost recipesCurrentCore
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentCore
SITHASC026 - Prepare curry pastes and powdersPrepare curry pastes and powdersCurrentElective
SITXCOM006 - Source and present informationSource and present informationCurrentElective
SITHCCC039 - Produce pates and terrinesProduce pates and terrinesCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
SITHASC024 - Prepare Asian saladsPrepare Asian saladsCurrentElective
Refresh information in 'Table listing Units of Competency'
Navigate to first page in table listing Units of Competency.Navigate to previous page in table listing Units of Competency.
Navigate to page 1 in table listing Units of CompetencyNavigate to page 2 in table listing Units of CompetencyNavigate to page 3 in table listing Units of CompetencyNavigate to page 4 in table listing Units of CompetencyNavigate to page 5 in table listing Units of Competency
Navigate to the next page in table listing Units of Competency.Navigate to the last page in table listing Units of Competency.
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 49

Classifications

SchemeCodeClassification value
ANZSCO Identifier 351411 Cook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351411 Cook 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 514 Certificate III 10/Jun/2022 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Content

Compare:
Compare content of this qualification with other releases or training components
Download:

Modification History

Not applicable.

Qualification Description

This qualification reflects the role of 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.

Completion of this qualification contributes to recognition as a trade cook.

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

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

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:

  • 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.

Core units 

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

SITHKOP009*

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

Elective units 

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

Qualification Mapping Information

Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

Back to top