Certificate III in Commercial Cookery – SIT30816

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes cook.

  • Training Requirements
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  • Course Duration
  • Entry Requirements
  • Delivery Modes
  • Courses Fee
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  • Mandatory Core Units

To achieve the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed. This is made up of all 22 Core units, plus a total of 3 Elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.

Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.

This course is structured through competency based training and assessment. Course duration is based on individual training requirements.

This course is structured through competency based training and assessment. Course duration is based on individual training requirements.

This course may be delivered through a combination of class, workplace, self-paced and distance learning.

Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.

Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 07 3117 9722 or 0409 890 298 or email info@bbht.com.au for details.

MANDATORY CORE UNITS

BSBSUS201
BSBWOR203
SITHCCC001
SITHCCC005
SITHCCC006
SITHCCC007
SITHCCC008
SITHCCC012
SITHCCC013
SITHCCC014
SITHCCC018
SITHCCC019
SITHCCC020
SITHKOP001
SITHKOP002
SITHPAT006
SITXFSA001
SITXFSA002
SITXHRM001
SITXINV002
SITXWHS001
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices

PLUS 3 ELECTIVE UNITS

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

QUALIFIED COOK IN A CAFÉ OR SMALL RESTAURANT SERVING SOME ASIAN DISHES

SITHASC001
SITHASC006
SITHASC008

Prepare dishes using basic methods of Asian cookery
Prepare Asian rice and noodles
Prepare Asian cooked dishes

QUALIFIED COOK IN A LARGE RESTAURANT

SITHCCC015
SITHCCC016
SITHCCC017
Produce and serve food for buffets
Produce pates and terrines
Handle and serve cheese

QUALIFIED COOK WORKING IN A HOSPITAL OR AGED CARE FACILITY

HLTAHA019

SITHCCC009
SITHCCC010

Assist with the monitoring and modification of meals and menus according to individualised plans
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods