SIT30821 Certificate III in Commercial Cookery
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and a 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, cafes and coffee shops
Subjects in this qualification
SITXWHS005 Participate in safe work practices
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 vegetables, fruits, eggs and farinaceous dishes*
SITHCCC031 Prepare vegetarian and vegan dishes*
SITHCCC035 Prepare poultry dishes*
SITHCCC037 Prepare seafood dishes*
SITHCCC036 Prepare meat dishes*
SITHCCC042 Prepare food to meet special dietary requirements*
SITHCCC041 Produce cakes, pastries and breads*
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*
*Prerequisite is SITXFSA005 Use hygienic practices for food safety.
Plus, a minimum of 5 elective subjects are required to gain the certificate.
These 5 elective subjects can be chosen from the following units of competency
SITHCCC025 Prepare and present sandwiches*
SITHCCC040 Prepare and serve cheese*
SITHCCC038 Produce and serve food for buffets*
SITHCCC044 Produce specialised food items*
SITHCCC024 Prepare and present simple dishes*
SITXCOM010 Manage conflict
Any other elective unit the candidate wishes to apply for which is not included on this list can be discussed with a Culinary Solutions Australia assessor prior to the commencement of the RPL process.
This qualification can only be achieved following a Recognition of Prior Learning (RPL) process conducted by a Culinary Solutions Australia Assessor.
Fees and charges are dependent on the existing skills, knowledge, experience and location of each candidate.
Please contact Culinary Solutions Australia for more information to discuss your individual requirements.
Further information on Culinary Solutions Australia and the Recognition of Prior Learning process can be found in the Assessment Candidate Kit below.
To apply for this qualification please download and complete the Enrolment Form below and return to:
Culinary Solutions Australia
Unit 2/3 Austral Place
Or email to email@example.com