Modification History
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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.
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Core units |
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BSBSUS201 |
Participate in environmentally sustainable work practices |
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BSBWOR203 |
Work effectively with others |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC006 |
Prepare appetisers and salads |
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SITHCCC007 |
Prepare stocks, sauces and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries and breads |
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SITHCCC020 |
Work effectively as a cook |
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SITHKOP001 |
Clean kitchen premises and equipment |
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SITHKOP002 |
Plan and cost basic menus |
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SITHPAT006 |
Produce desserts |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXHRM001 |
Coach others in job skills |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXWHS001 |
Participate in safe work practices |
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Elective units |
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Administration |
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BSBCMM201 |
Communicate in the workplace |
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TLIE1005 |
Carry out basic workplace calculations |
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Asian Cookery |
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SITHASC001 |
Prepare dishes using basic methods of Asian cookery |
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SITHASC002 |
Prepare Asian appetisers and snacks |
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SITHASC003 |
Prepare Asian stocks and soups |
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SITHASC004 |
Prepare Asian sauces, dips and accompaniments |
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SITHASC005 |
Prepare Asian salads |
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SITHASC006 |
Prepare Asian rice and noodles |
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SITHASC007 |
Prepare curry pastes and powders |
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SITHASC008 |
Prepare Asian cooked dishes |
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SITHASC009 |
Prepare Asian desserts |
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SITHASC010 |
Prepare Japanese cooked dishes |
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SITHASC011 |
Prepare sashimi |
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SITHASC012 |
Prepare sushi |
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SITHASC013 |
Produce Japanese desserts |
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SITHASC014 |
Prepare dim sum |
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SITHASC015 |
Prepare Chinese roast meat and poultry dishes |
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SITHASC016 |
Prepare tandoori dishes |
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SITHASC017 |
Prepare Indian breads |
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SITHASC018 |
Prepare Indian sweetmeats |
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SITHASC019 |
Prepare Indian pickles and chutneys |
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Client and Customer Service |
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SITXCCS006 |
Provide service to customers |
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Commercial Cookery and Catering |
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HLTAHA019 |
Assist with the monitoring and modification of meals and menus according to individualised plans |
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SITHCCC003 |
Prepare and present sandwiches |
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SITHCCC004 |
Package prepared foodstuffs |
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SITHCCC009 |
Produce cook-chill and cook-freeze foods |
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SITHCCC010 |
Re-thermalise chilled and frozen foods |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC016 |
Produce pates and terrines |
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SITHCCC017 |
Handle and serve cheese |
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SITHCCC021 |
Prepare specialised food items |
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Communication and Teamwork |
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SITXCOM001 |
Source and present information |
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SITXCOM002 |
Show social and cultural sensitivity |
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Computer Operations and ICT Management |
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BSBITU202 |
Create and use spreadsheets |
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BSBITU301 |
Create and use databases |
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BSBITU306 |
Design and produce business documents |
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First Aid |
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HLTAID011 |
Provide first aid |
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Food Safety |
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SITXFSA003 |
Transport and store food |
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Inventory |
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SITXINV001 |
Receive and store stock |
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SITXINV003 |
Purchase goods |
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Work Health and Safety |
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
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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
