Courses

Certificate III in Commercial Cookery (Current Qualification)

SIT30816
General 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, caf├ęs, and coffee shops.

This course is for apprentices who want to become qualified cooks. You will acquire the skills and knowledge needed to operate as a trade cook in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene.

You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner.

The course contains a range of elective units specific for various industry sectors.

People seeking to enroll in the unit of competency HLTFA301B, Apply first aid are advised that to successfully complete the unit they must be able to perform basic life support skills, for example control bleeding and perform cardiopulmonary resuscitation.

People who have a disability that would prevent them from performing required basic life support skills are advised that they will not be able to achieve the unit of competency.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Career Opportunities: 

Job roles

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

Possible job title includes:

  • cook
  • Course Duration: 

    Normally this training course takes between 0.5 months -1.5 years to finish, based upon your personal circumstances as well as mode of study for which you opt for. As an illustration, if you do this course online and consistently commit time and energy to complete the tasks and assignments each week you may complete the course well before schedule.

    Method of Study: 

    Work Based - On The Job Training

    Course Category: 

    This course falls inside the Hospitality, Barista, RSA and Tourism category of courses. Food and Hospitality is the study of making, presenting and providing food and beverages, and serving up hospitality services. The principle objective of this sphere of education is to build an awareness of the preparation of food and refreshments, and the supply of hospitality products and services which includes front office operations, housekeeping services and food and beverage services. Courses in this field include things like: Hospitality, Coffee Making, Responsible Service of Alcohol, Food and Beverage Service, Baking and pastry making, Cooking and Food Hygiene among others. Tourism is the study associated with the framework and operations of the travel related sector, expedition guiding, and ticketing and reservation procedures. The major intent of this field of education and learning is to develop the capacity to plan, direct and set up travel related operations to ensure a quality service is offered efficiently and effectively. This also entails developing an awareness of the theories of selling tourism expert services.

    Prerequisites: 

    There are no entry requirements for this qualification.

    Recognition of Prior Learning: 

    RPL is available for each Unit of Competency based on relevant workplace experience, formal training, or other expertise. To apply for RPL, please submit documentation in portfolio form for evaluation by AusCHS assessors.

    Assessment: 

    Competency determination is made after all relevant evidence is gathered. AUSCHS is receptive to evidence gathered from a variety of sources including our own assessment processes. AusCHS assessment processes include:

    • Recognition of Prior Learning/Credit Transfer
    • Written/Oral Questions
    • Written reports/Portfolio Assessments
    • Scenarios
    • Role Plays
    • Projects
    • Work based Assessment
    Articulation: 

    After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, SIT40616 Certificate IV in Catering Operations or SIT40716 Certificate IV in Patisserie.

    Modules/units: 

    Total number of units = 25
    21 core units plus
    4 elective units, consisting of

  • 3 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

    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

    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

  • Course Fees: 

    Smart and Skilled Student Fees (Only for NSW residents)

    The cost of this course will vary based on your eligibility for a Smart and Skilled Student Fee. Eligibility criteria can be found on the Smart and Skilled website or you can call us on 1300 600 888 for further information and advice.

    First qualification- $2110

    Second qualification- 2530

    Concession- $240

    Exemption- $0

    Trainees: from 2016 if you are starting a traineeship that is on the NSW Skills List, your Smart and Skilled fee for the whole qualification will not be more than $1,000.

    Fee For Service - $10000
    Payment Plans Available**
    **conditions apply