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Qualification details

SIT30816 - Certificate III in Commercial Cookery (Release 1)

Summary

Usage recommendation:
Current
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

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 03/Mar/2016


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
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 foodstuffsCurrentElective
SITHCCC012 - Prepare poultry dishesPrepare poultry dishesCurrentCore
SITXINV002 - Maintain the quality of perishable itemsMaintain the quality of perishable itemsCurrentCore
SITHASC004 - Prepare Asian sauces, dips and accompanimentsPrepare Asian sauces, dips and accompanimentsCurrentElective
SITXFSA002 - Participate in safe food handling practicesParticipate in safe food handling practicesCurrentCore
SITHCCC018 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentCore
BSBCMM201 - Communicate in the workplaceCommunicate in the workplaceSupersededElective
SITHCCC007 - Prepare stocks, sauces and soupsPrepare stocks, sauces and soupsCurrentCore
SITXWHS002 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITXFSA001 - Use hygienic practices for food safetyUse hygienic practices for food safetyCurrentCore
SITHASC003 - Prepare Asian stocks and soupsPrepare Asian stocks and soupsCurrentElective
SITHKOP002 - Plan and cost basic menusPlan and cost basic menusCurrentCore
SITHCCC017 - Handle and serve cheeseHandle and serve cheeseCurrentElective
SITHASC002 - Prepare Asian appetisers and snacksPrepare Asian appetisers and snacksCurrentElective
SITXCCS006 - Provide service to customersProvide service to customersCurrentElective
SITHCCC005 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
SITHKOP001 - Clean kitchen premises and equipmentClean kitchen premises and equipmentCurrentCore
BSBWOR203 - Work effectively with othersWork effectively with othersSupersededCore
SITHASC014 - Prepare dim sumPrepare dim sumCurrentElective
SITHASC013 - Produce Japanese dessertsProduce Japanese dessertsCurrentElective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practicesSupersededCore
SITXWHS001 - Participate in safe work practicesParticipate in safe work practicesCurrentCore
SITHASC001 - Prepare dishes using basic methods of Asian cookeryPrepare dishes using basic methods of Asian cookeryCurrentElective
SITHCCC015 - Produce and serve food for buffetsProduce and serve food for buffetsCurrentElective
SITHASC005 - Prepare Asian saladsPrepare Asian saladsCurrentElective
SITXCOM002 - Show social and cultural sensitivityShow social and cultural sensitivityCurrentElective
SITHASC015 - Prepare Chinese roast meat and poultry dishesPrepare Chinese roast meat and poultry dishesCurrentElective
SITHCCC001 - Use food preparation equipmentUse food preparation equipmentCurrentCore
SITHCCC020 - Work effectively as a cookWork effectively as a cookCurrentCore
TLIE1005 - Carry out basic workplace calculationsCarry out basic workplace calculationsSupersededElective
SITHCCC006 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentCore
SITHCCC021 - Prepare specialised food itemsPrepare specialised food itemsCurrentElective
SITHCCC014 - Prepare meat dishesPrepare meat dishesCurrentCore
SITXINV001 - Receive and store stockReceive and store stockCurrentElective
BSBITU301 - Create and use databasesCreate and use databasesSupersededElective
SITXFSA003 - Transport and store foodTransport and store foodCurrentElective
SITHASC010 - Prepare Japanese cooked dishesPrepare Japanese cooked dishesCurrentElective
SITHCCC019 - Produce cakes, pastries and breadsProduce cakes, pastries and breadsCurrentCore
SITHASC007 - Prepare curry pastes and powdersPrepare curry pastes and powdersCurrentElective
SITHCCC009 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsCurrentElective
SITHASC019 - Prepare Indian pickles and chutneysPrepare Indian pickles and chutneysCurrentElective
SITHASC008 - Prepare Asian cooked dishesPrepare Asian cooked dishesCurrentElective
SITHCCC013 - Prepare seafood dishesPrepare seafood dishesCurrentCore
BSBITU306 - Design and produce business documentsDesign and produce business documentsSupersededElective
SITHASC012 - Prepare sushiPrepare sushiCurrentElective
HLTAID003 - Provide first aidProvide first aidSupersededElective
SITXHRM001 - Coach others in job skillsCoach others in job skillsCurrentCore
SITHCCC016 - Produce pates and terrinesProduce pates and terrinesCurrentElective
SITXINV003 - Purchase goodsPurchase goodsCurrentElective
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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

Not applicable.

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 

HLTAID003

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