SIT30821 Certificate III in Commercial Cookery in AU - Study in Pty Ltd

SIT30821 Certificate III in Commercial Cookery

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Qualification Name: Certificate III in Commercial Cookery (Release 1)

Qualification Code: SIT30821

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

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.

You can achieve this qualification with the help of Study In Pty Ltd for an excellent experience.

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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.

  1. 1
    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.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your capability. 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
    • Preperation sheets
    • Menus and plans
  3. 3
    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
  4. 4
    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

    Qualification Mapping Information

    No equivalent qualification.

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