Cert III in Hospitality – Commercial Cookery

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 CompetencyNominal Hours
BSBSUS201Participate in environmentally sustainable work practices20
BSBWOR203Work effectively with others15
SITHCCC001Use food preparation equipment25
SITHCCC005Prepare dishes using basic methods of cookery45
SITHCCC006Prepare appetisers and salads25
SITHCCC007Prepare stocks, sauces and soups35
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes45
SITHCCC012Prepare poultry dishes25
SITHCCC013Prepare seafood dishes30
SITHCCC014Prepare meat dishes50
SITHCCC015Produce and serve food for buffets25
SITHCCC016Produce pates and terrines30
SITHCCC018Prepare food to meet special dietary requirements75
SITHCCC019Produce cakes, pastries and breads40
SITHCCC020Work effectively as a cook80
SITHCCC021Prepare specialised food items60
SITHKOP001Clean kitchen premises and equipment13
SITHKOP002Plan and cost basic menus30
SITHPAT006Produce desserts100
SITXCOM005Manage conflict20
SITXFSA001Use hygienic practices for food safety15
SITXFSA002Participate in safe food handling practices40
SITXHRM001Coach others in job skills20
SITXINV002Maintain the quality of perishable items10
SITXWHS001Participate in safe work practices12