This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Career Pathways:
Upon successful completion of the Certificate III in Commercial Cookery, individuals may progress into the SIT40521 Certificate IV in Kitchen Management, or higher-level qualifications in cookery or hospitality.
Qualification Details:
There are a total of 25 units in this course comprising 20 core units and 5 elective units.
Core Units
| · SITHCCC023* Use food preparation equipment |
| · SITHCCC027* Prepare dishes using basic methods of cookery |
| · SITHCCC028* Prepare appetisers and salads |
| · SITHCCC029* Prepare stocks, sauces and soups |
| · SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes |
| · SITHCCC031* Prepare vegetarian and vegan dishes |
| · SITHCCC035* Prepare poultry dishes |
| · SITHCCC036* Prepare meat dishes |
| · SITHCCC037* Prepare seafood dishes |
| · SITHCCC041* Produce cakes, pastries and breads |
| · SITHCCC042* Prepare food to meet special dietary requirements |
| · SITHCCC043* Work effectively as a cook |
| · SITHKOP009* Clean kitchen premises and equipment |
| · SITHKOP010 Plan and cost recipes |
| · SITHPAT016* Produce desserts |
| · SITXFSA005 Use hygienic practices for food safety |
| · SITXFSA006 Participate in safe food handling practices |
| · SITXHRM007 Coach others in job skills |
| · SITXINV006* Receive, store and maintain stock |
| · SITXWHS005 Participate in safe work practices |
Electives
| · SITHCCC038* Produce and serve food for buffet |
| · SITHCCC040* Prepare and serve cheese |
| · SITHASC022* Prepare Asian stocks and soups |
| · SITHCCC039* Produce pates and terrines |
| · SITXWHS006 Identify hazards, assess and control safety risks |