Certificate III in Commercial Cookery

SIT30821

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Certificate III

Commercial cooks looking to expand their skills and knowledge can benefit from this qualification. It covers a wide range of cookery skills and kitchen operations, allowing graduates to work autonomously with discretion and judgment.

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Qualification Overview

Qualification Code:

SIT30821

Qualification Name:

Certificate III in Commercial Cookery

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification mirrors the role of commercial cooks who utilize a wide scope of well-developed cookery abilities and sound knowledge on kitchen tasks to plan food and menu things. Utilizing attentiveness and judgment, they work with some freedom and under limited supervision utilizing plans, arrangements, and techniques to manage work activities.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the SIT30821 Certificate III in Commercial Cookery?

The SIT30821 Certificate III in Commercial Cookery program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT30821 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

Get your skills recognised

The Certificate III in Commercial Cookery mirrors the role of cooks who utilize a wide scope of cookery skills and deep knowledge on kitchen tasks to plan nourishment and menu things. Utilizing carefulness and judgment, they work with some autonomy and under constrained supervision utilizing plans, approaches and methodology to direct work exercises.

What evidence you need ?

You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.

Transcripts or evaluations from related past capabilities.
Apprenticeship papers.
ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
Recordings or photographs of your work.
Statements/solicitations and stock requests Temperature sheets
Booking sheets/appointmemt setting sheets
Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
Preparation sheets
Menus and plans etc asked or required by the RTO

If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.

What are the Potential Job Opportunities?

For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

Sous Chef
Banquet Chef
Pastry Chef
Food Production Manager
Purchasing Manager
Private Club and Resort Manager
Institutional Food Service

Packaging Rules

25 units must be completed:

21 core units
4 elective units, consisting of:

4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012	Prepare poultry dishes
SITHCCC013	Prepare seafood dishes
SITHCCC014	Prepare meat dishes
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC019	Produce cakes, pastries and breads
SITHCCC020	Work effectively as a cook
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITHPAT006	Produce desserts
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
Elective units
Administration
BSBCMM201	Communicate in the workplace
TLIE1005	Carry out basic workplace calculations
Asian Cookery
SITHASC001	Prepare dishes using basic methods of Asian cookery
SITHASC002	Prepare Asian appetisers and snacks
SITHASC003	Prepare Asian stocks and soups
SITHASC004	Prepare Asian sauces, dips and accompaniments
SITHASC005	Prepare Asian salads
SITHASC006	Prepare Asian rice and noodles
SITHASC007	Prepare curry pastes and powders
SITHASC008	Prepare Asian cooked dishes
SITHASC009	Prepare Asian desserts
SITHASC010	Prepare Japanese cooked dishes
SITHASC011	Prepare sashimi
SITHASC012	Prepare sushi
SITHASC013	Produce Japanese desserts
SITHASC014	Prepare dim sum
SITHASC015	Prepare Chinese roast meat and poultry dishes
SITHASC016	Prepare tandoori dishes
SITHASC017	Prepare Indian breads
SITHASC018	Prepare Indian sweetmeats
SITHASC019	Prepare Indian pickles and chutneys
Client and Customer Service
SITXCCS006	Provide service to customers
Commercial Cookery and Catering
HLTAHA019	Assist with the monitoring and modification of meals and menus according to individualised plans
SITHCCC003	Prepare and present sandwiches
SITHCCC004	Package prepared foodstuffs
SITHCCC009	Produce cook-chill and cook-freeze foods
SITHCCC010	Re-thermalise chilled and frozen foods
SITHCCC015	Produce and serve food for buffets
SITHCCC016	Produce pates and terrines
SITHCCC017	Handle and serve cheese
SITHCCC021	Prepare specialised food items
Communication and Teamwork
SITXCOM001	Source and present information
SITXCOM002	Show social and cultural sensitivity
Computer Operations and ICT Management
BSBITU202	Create and use spreadsheets
BSBITU301	Create and use databases
BSBITU306	Design and produce business documents
First Aid
HLTAID003	Provide first aid
Food Safety
SITXFSA003	Transport and store food
Inventory
SITXINV001	Receive and store stock
SITXINV003	Purchase goods
Work Health and Safety
SITXWHS002	Identify hazards, assess and control safety risks
Working in Industry
SITHIND002	Source and use information on the hospitality industry

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