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.
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 |
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| 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 |
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| 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 |
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| SITHASC001 SITHASC006 SITHASC008 |
Prepare dishes using basic methods of Asian cookery |
QUALIFIED COOK IN A LARGE RESTAURANT |
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| 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 |
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| HLTAHA019 SITHCCC009 SITHCCC010 |
Assist with the monitoring and modification of meals and menus according to individualised plans |
