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Qualification details

SIT30816 - Certificate III in Commercial Cookery (Release 2)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes SIT30813 - Certificate III in Commercial Cookery• Not equivalent • First aid unit moved from core to electives. • Non-equivalence based on removal of first aid unit from core. 02/Mar/2016
Is superseded by and equivalent to SIT30821 - Certificate III in Commercial CookeryEquivalent.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

Releases:
ReleaseRelease date
2 (this release) 08/Apr/2022
(View details for release 1) 03/Mar/2016


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
HLTAHA019 - Assist with the monitoring and modification of meals and menus according to individualised plansAssist with the monitoring and modification of meals and menus according to individualised plansCurrentElective
SITHCCC004 - Package prepared foodstuffsPackage prepared foodstuffsSupersededElective
SITHCCC012 - Prepare poultry dishesPrepare poultry dishesSupersededCore
SITXINV002 - Maintain the quality of perishable itemsMaintain the quality of perishable itemsSupersededCore
SITHASC004 - Prepare Asian sauces, dips and accompanimentsPrepare Asian sauces, dips and accompanimentsSupersededElective
SITXFSA002 - Participate in safe food handling practicesParticipate in safe food handling practicesSupersededCore
SITHCCC018 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsSupersededCore
BSBCMM201 - Communicate in the workplaceCommunicate in the workplaceSupersededElective
SITHCCC007 - Prepare stocks, sauces and soupsPrepare stocks, sauces and soupsSupersededCore
SITXWHS002 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksSupersededElective
SITXFSA001 - Use hygienic practices for food safetyUse hygienic practices for food safetySupersededCore
SITHASC003 - Prepare Asian stocks and soupsPrepare Asian stocks and soupsSupersededElective
SITHKOP002 - Plan and cost basic menusPlan and cost basic menusSupersededCore
SITHCCC017 - Handle and serve cheeseHandle and serve cheeseSupersededElective
SITHASC002 - Prepare Asian appetisers and snacksPrepare Asian appetisers and snacksSupersededElective
SITXCCS006 - Provide service to customersProvide service to customersSupersededElective
SITHCCC005 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookerySupersededCore
SITHKOP001 - Clean kitchen premises and equipmentClean kitchen premises and equipmentSupersededCore
BSBWOR203 - Work effectively with othersWork effectively with othersSupersededCore
SITHASC014 - Prepare dim sumPrepare dim sumSupersededElective
SITHASC013 - Produce Japanese dessertsProduce Japanese dessertsSupersededElective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practicesSupersededCore
SITXWHS001 - Participate in safe work practicesParticipate in safe work practicesSupersededCore
SITHASC001 - Prepare dishes using basic methods of Asian cookeryPrepare dishes using basic methods of Asian cookerySupersededElective
SITHCCC015 - Produce and serve food for buffetsProduce and serve food for buffetsSupersededElective
SITHASC005 - Prepare Asian saladsPrepare Asian saladsSupersededElective
SITXCOM002 - Show social and cultural sensitivityShow social and cultural sensitivitySupersededElective
SITHASC015 - Prepare Chinese roast meat and poultry dishesPrepare Chinese roast meat and poultry dishesSupersededElective
SITHCCC001 - Use food preparation equipmentUse food preparation equipmentSupersededCore
SITHCCC020 - Work effectively as a cookWork effectively as a cookSupersededCore
TLIE1005 - Carry out basic workplace calculationsCarry out basic workplace calculationsSupersededElective
SITHCCC006 - Prepare appetisers and saladsPrepare appetisers and saladsSupersededCore
SITHCCC021 - Prepare specialised food itemsPrepare specialised food itemsSupersededElective
SITHCCC014 - Prepare meat dishesPrepare meat dishesSupersededCore
SITXINV001 - Receive and store stockReceive and store stockSupersededElective
BSBITU301 - Create and use databasesCreate and use databasesSupersededElective
SITXFSA003 - Transport and store foodTransport and store foodSupersededElective
SITHASC010 - Prepare Japanese cooked dishesPrepare Japanese cooked dishesSupersededElective
SITHCCC019 - Produce cakes, pastries and breadsProduce cakes, pastries and breadsSupersededCore
SITHASC007 - Prepare curry pastes and powdersPrepare curry pastes and powdersSupersededElective
SITHCCC009 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsSupersededElective
SITHASC019 - Prepare Indian pickles and chutneysPrepare Indian pickles and chutneysSupersededElective
SITHASC008 - Prepare Asian cooked dishesPrepare Asian cooked dishesSupersededElective
SITHCCC013 - Prepare seafood dishesPrepare seafood dishesSupersededCore
BSBITU306 - Design and produce business documentsDesign and produce business documentsSupersededElective
HLTAID011 - Provide First AidProvide First AidCurrentElective
SITHASC012 - Prepare sushiPrepare sushiSupersededElective
SITXHRM001 - Coach others in job skillsCoach others in job skillsSupersededCore
SITHCCC016 - Produce pates and terrinesProduce pates and terrinesSupersededElective
SITXINV003 - Purchase goodsPurchase goodsSupersededElective
SITHASC006 - Prepare Asian rice and noodlesPrepare Asian rice and noodlesSupersededElective
SITHASC017 - Prepare Indian breadsPrepare Indian breadsSupersededElective
SITHPAT006 - Produce dessertsProduce dessertsSupersededCore
BSBITU202 - Create and use spreadsheetsCreate and use spreadsheetsSupersededElective
SITHIND002 - Source and use information on the hospitality industrySource and use information on the hospitality industrySupersededElective
SITHCCC010 - Re-thermalise chilled and frozen foodsRe-thermalise chilled and frozen foodsSupersededElective
SITHASC018 - Prepare Indian sweetmeatsPrepare Indian sweetmeatsSupersededElective
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishesPrepare vegetable, fruit, eggs and farinaceous dishesSupersededCore
SITHASC009 - Prepare Asian dessertsPrepare Asian dessertsSupersededElective
SITHCCC003 - Prepare and present sandwichesPrepare and present sandwichesSupersededElective
SITXCOM001 - Source and present informationSource and present informationSupersededElective
SITHASC011 - Prepare sashimiPrepare sashimiSupersededElective
SITHASC016 - Prepare tandoori dishesPrepare tandoori dishesSupersededElective
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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 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 03/Mar/2016 
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Modification History

Release 2

Release 2 Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery release 1. Minor change to update First Aid units of competency.

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.

Core units 

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

Elective units 

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

SITHASC007

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 

HLTAID011

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

Qualification Mapping Information

No equivalent qualification.

Links

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