This program is aimed at learners wishing to develop a career in commercial cookery or pursue higher studies in the hospitality field. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, cafeterias and coffee shops.

Program Structure

To attain a Certificate III in Commercial Cookery you will need to complete:
Total number of units = 25

• 21 Core Units plus
• 4 Elective Units

Units: SIT30816 Certificate III in Commercial Cookery

BSBSUS201 - Participate in Environmentally Sustainable Work Practices - CORE

BSBWOR203 - Work Effectively With Others - CORE

SITHCCC001 - Use Food Preparation Equipment - CORE

SITHCCC005 - Prepare Dishes Using Basic Methods of Cookery - CORE

SITHCCC006 - Prepare Appetisers and Salads - CORE

SITHCCC007 - Prepare Stocks, Sauces and Soups - CORE

SITHCCC008 - Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes - CORE

SITHCCC012 - Prepare Poultry Dishes - CORE

SITHCCC013 - Prepare Seafood Dishes - CORE

SITHCCC014 - Prepare Meat Dishes - CORE

SITHCCC018 - Prepare Food to Meet Special Dietary Requirements - CORE

SITHCCC019 - Produce Cakes, Pastries and Breads - CORE

SITHCCC020 - Work Effectively as a Cook - CORE

SITHKOP001 - Clean Kitchen Premises and Equipment - CORE

SITHKOP002 - Plan and Cost Basic Menus - CORE

SITHPAT006 - Produce Desserts - CORE

SITXFSA001 - Use Hygienic Practices for Food Safety - CORE

SITXFSA002 - Participate in Safe Food Handling Practices - CORE

SITXHRM001 - Coach Others in Job Skills - CORE

SITXINV002 - Maintain the Quality of Perishable Items - CORE

SITXWHS001 - Participate in Safe Work Practices - CORE

SITXCOM002 - Show Social and Cultural Sensitivity - Elective

SITHKOP004 - Develop Menus for Special Dietary Requirements - Elective

SITXINV004 - Control Stock - Elective

SITHIND002 - Source and Use Information on The Hospitality Industry - Elective