Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

SIT30816 Certificate III in Commercial Cookery

CRICOS Code: 093951E

Duration: 52 weeks (48 weeks face to face study + 4 weeks holiday break)

Mode of Study: Face to face at Institute premises

Delivery Location:

  • Parramatta Campus (Sydney)

Entry Requirements

There is no specified entry requirement for this course as per BSB training package.

Please refer to the “Course Entry Requirements” for English language proficiency, academic and other entry requirements. 

Course 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.

Career Opportunities

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

 

Course Structure

Core Units

There are twenty one (21) core units specified for this qualification:

SITXFSA001 – Use hygienic practices for food safety

SITHCCC005 – Prepare dishes using methods of cookery

SITXFSA002 - Participate in safe food handling practices

SITXWHS001 - Participate in safe work practices

SITHKOP001 - Clean kitchen premises and equipment

SITHCCC001 - Use food preparation equipment

BSBSUS201 - Participate in environmentally sustainable work practices

SITHKOP002 - Plan and cost basic menus

SITHCCC006 - Prepare appetisers and salads

SITHCCC007 - Prepare stocks, sauces and soups

SITHCCC008 - Prepare vegetables, fruits, egg and farinaceous dishes

SITHCCC013 - Prepare seafood dishes

SITHCCC014 - Prepare meat dishes

SITHCCC012 – Prepare poultry dishes

SITXINV002 - Maintain the quality of perishable items

SITHCCC019 - Produce cakes, pastries and breads

SITHPAT006 - Produce desserts

SITHCCC018 - Prepare food to meet special dietary requirements

BSBWOR203 – Work effectively with others

SITXHRM001 - Coach others in job skills

SITHCCC020 - Work effectively as a cook

Elective Units

The following electives have been selected for inclusion. These units were chosen after consideration of the training package guidelines and industry feedback.

SITHCCC003 - Prepare and present sandwiches

SITXWHS002 – Identify hazards, assess and control safety risks

SITXCOM002 - Show social and cultural sensitivity

SITXCCS006 – Provide service to customers