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 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