Certificate III in Commercial Cookery

SIT30816

Qualification Certificate III in Commercial Cookery
National course code SIT30816
Accreditation Tactical Training Group
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration Self-paced up to maximum 3 years
Study mode On-site/Offsite at commercial kitchen

Overview

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.

Who is this course for?

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

This qualification is suitable for an Australian Apprenticeship pathway.

Skills developed

The SIT30816 Certificate III in Commercial Cookery course aims to provide participants with a wide range of cookery skills along with general employability skills such as; communication, teamwork, planning and organising, problem solving and self management.

Entry requirements

There are no entry requirements for this qualification.

Recognition of prior learning

Skills and qualifications you already have may count towards your qualification.

Find out more

Outcomes

This course is accredited under the Australian Quality Training Framework (AQTF), Australian Skills Quality Authority (ASQA).

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30816 Certificate III in Commercial Cookery.

Course requirements

What you'll neeed.

In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.

Participant resources

Participants must provide a full cook’s uniform and trade tools for group sessions held in off site commercial kitchen facilities.

Course delivery

This course is delivered both on site at the workplace and off site at commercial kitchen facilities. Training and assessment is conducted by a qualified trainer who holds group sessions and can also have one on one contact with participants. Learning strategies include a combination of classroom style training, on the job training, written activities, research and workplace projects. Assessments are conducted through direct observation, written and verbal questioning, role play, simulation and supervisors reports. The course timeframe is to be completed within 36 months.

Qualification pathways

Pathways from the qualification

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie.

Course details

Total Units: 25

22 Core Units plus 3 Elective Units

This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices

It applies to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions, and work in an environmentally sustainable manner within scope of competency, authority and own level of responsibility.

Core Unit | Code: BSBSUS201 Myskills

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

Core Unit | Code: BSBWOR203 Myskills

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Core Unit | Code: SITHCCC001 Myskills

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Core Unit | Code: SITHCCC005 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

Core Unit | Code: SITHCCC006 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Core Unit | Code: SITHCCC007 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

Code: SITHCCC008 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Core Unit | Code: SITHCCC012 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Core Unit | Code: SITHCCC013 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Core Unit | Code: SITHCCC014 Myskills

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Code: SITHCCC018 Myskills

This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.

The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known
and stable contexts within established parameters.

Core Unit | Code: SITHCCC019 Myskills

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

Core Unit | Code: SITHCCC020 Myskills

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.

The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

Core Unit | Code: SITHKOP001 Myskills

This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.

The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.

It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

Core Unit | Code: SITHKOP002 Myskills

This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.c

Core Unit | Code: SITHPAT006 Myskills

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Core Unit | Code: SITXFSA001 Myskills

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training
organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and
assessors.

Code: SITXFSA002 Myskills

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

It applies to all tourism, hospitality and event sectors.

Core Unit | Code: SITXHRM001 Myskills

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.

The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

Code: SITXINV002 Myskills

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All personnel at all levels use this skill in the workplace during the course of their daily activities.

The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

Core Unit | Code: SITXWHS001 Myskills

Elective Subjects

Administration, Asian Cookery, Client and Customer Service, Commercial Cookery and Catering, Communication and Teamwork, Computer Operations and ICT Management, Environmental Sustainability, Food Safety, Inventory, Kitchen Operations, Quality and Innovation, Work Health and Safety, Working in Industry, Qualified cook in a cafe or small restaurant serving some Asian dishes, Qualified cook in large restaurant, Qualified cook working in a hospital or aged care facility

For more detailed information about the course structure please visit Certificate III in Commercial Cookery SIT30816 at Training.gov.au

Job roles

The following occupations relate to this qualification.

Cooks work within the kitchen of cafés, restaurants, hotels, clubs and similar enterprises. They prepare food, cater a range of dishes, plan menus and control costs.

Chefs plan and organise the preparation and cooking of food in dining and catering establishments. Duties may include planning menus, ordering food supplies, and organising and advising staff on cooking procedures.

Chefs Patissier are qualified chefs who specialise in patisserie and undertake a supervisory/team leading role in a patisserie or pastry kitchen. They may work in a patisserie, restaurant, catering company, resort or hotel.

Catering Assistants package and transport foodstuffs, clean premises and equipment, and serve food and beverages to customers.

Industry

The following industries relate to this qualification.

This sector covers the provision of food and beverages to customers. It also includes attendant services in gambling facilities. For qualifications relating to the accommodation aspects of the hospitality industry, use the heading Accommodation.

This sector covers the provision of personal care services. For qualifications relating to this sector, use the headings Beauty, Floristry, Hairdressing, Funeral Services, Laundry and Dry Cleaning, Retail Services, Hospitality, or Tourism.

Subsidised training

We offer subsidised training in the following highlighted states and territories

 ACT
 NSW
NT
 QLD
SA
 TAS
VIC
 WA

Employer incentives

Your investment in skilling your staff through training may also bring with it a number of State and Australian Government financial incentives.

Financial incentives you may be eligible for include:

  • Australian Government standard Commencement and Completion Incentives ranging from $750
    to over $4,000
  • Training award pay rates (if required)
  • Exemption or rebates from payroll tax (where applicable)
  • Exemption of apprentice’s wages from workers compensation premium calculations (NSW apprentices)
  • Extra incentives to assist in the employment of under-represented groups such as
  • Apprentices or trainees with a disability, mature age, school-based and Indigenous
    Australians
  • A number of extra incentives which are available for certain areas or qualifications

Note Incentives are dependent on meeting eligibility criteria.

Contact Allara Leaning on 1300 772 724 to discuss your eligibility for incentives.

Fees

NSW
Course Category 1st Qualification 2nd Qualification Apprenticeship/Traineeship Concession
Certificate III in Commercial Cookery SIT30816 $2130 $2550 $2000 $240
Western Australia
Course Category Course Fees Range*
Min Max Concession
*The Student tuition fees (course Fees) are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as student service and resource fees.
Queensland
Program Category Non-Concessional Concessional School Based
Traineeships – User Choice $1.60 / nominal hour $0.64 / nominal hour Nil
Apprenticeships (Per Year) – User Choice $1.60 / nominal hour $0.64 / nominal hour Nil
Certificate 3 Guarantee $30 $15 N/A
Higher Level Skills Program $30 $15 N/A
Tasmania
Program Category Non-Concessional Concessional
Traineeships – User Choice $250 $50
ACT
Program Category Non-Concessional Concessional
Traineeships $350 $0
Apprenticeships (First Year) $350 $0
Apprenticeships (Each subsequent year) $600 $0

Contact us

Call 1300 772 724 or enquire onlineat www.allaralearning.com.au

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