Course Code: SIT30816
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.
The following Units of Competency are a typical example however may vary based on the Registered Training Organisation.
| Units of Competency | Nominal Hours | |
|---|---|---|
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 30 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC015 | Produce and serve food for buffets | 25 |
| SITHCCC016 | Produce pates and terrines | 30 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHCCC021 | Prepare specialised food items | 60 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHPAT006 | Produce desserts | 100 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXWHS001 | Participate in safe work practices | 12 |