Hospitality

Certificate III in Commercial Cookery
Certificate III in Commercial Cookery

National Course Code: SIT30816

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Duration: 52 weeks​

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Intake: Monthly

Course Info

The Certificate III in Commercial Cookery is designed for learners who want to learn the basics of cooking, knife sharpening and precision cutting to a la carte, functions and set menu cooking. This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
This course includes preparing appetisers, salads, stocks, sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes.



Entry Requirements

  • 18 years or older
  • Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
  • IELTS 5.5 or upper intermediate level ELICOS
  • Must meet Student Visa requirements



Units of Competency

CORE UNITS 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, eggs 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 BSBCMM201 - Communicate in the workplace SITHCCC021 - Monitor work operations SITHKOP004 - Develop menus for special dietary requirements SITXFSA004 - Develop and implement a food safety program



Employment Opportunities

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