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Overview

The SIT30816 Certificate III in Commercial Cookery entry-level qualification is designed to give you foundational cookery and kitchen operation skills, including the preparation of food and menu items.

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.


Details

Qualification Certificate III in Commercial Cookery
National course code SIT30816
RTO Tactical Training Group - RTO Code: 91054
Recognition Nationally Recognised Certificate - meets AQF standards (What's this?)
Duration 24 months to 3 years
Study mode Work-based


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, including;

  • Work health and safety management practices and procedures
  • Foundational cookery skills
  • Menu planning and development
  • Teamwork principles and coaching job skills
  • Sustainable work practices
  • Food safety management, practices and procedures
  • Stock management and control practices and procedures
  • Research and information sharing

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.


Entry requirements

There are no entry requirements for this qualification.


What types of assessments are used in this course?

During this course you will undertake a wide range of assessment activities including:

  • Knowledge tests
  • Case studies
  • Workplace projects, assignments and presentations
  • Portfolios of completed work tasks
  • Role plays and simulated group activities
  • On-the-job practical skills application and work experience

Will I need to undertake work placement?

The application of skills in the workplace is a requirement of this course.

You will be required to complete a minimum of 48 service periods (work shifts) where you safely and hygienically prepare, cook and present menu items that cover breakfast, dinner, lunch and special functions.

During workplace training you will develop, adapt and apply learned skills in the workplace, in a job role that involves the application of broad cookery skills such as:

  • Food transport and safety supervision
  • Work, health and safety
  • Sustainability
  • Foundational cookery skills
  • Stock control basics
  • Cakes, pastries and breads and desserts
  • Dietary needs and menu development
  • Teamwork and coaching
  • Industry skills and knowledge

Due to the impact of COVID-19 and the disruption to service provision in some industry sectors, you may experience delays in being able to undertake these aspects of your course in your planned timeframe.


Recognition of Prior Learning? (RPL)

Yes, skills and qualifications you already have may count towards your qualification.

Find out more


Pathways from the qualification

After achieving this qualification candidates may undertake a range of higher-level qualifications including SIT40516 Certificate IV in Commercial Cookery, SIT40416 Certificate IV in Hospitality or BSB42015 Certificate IV in Leadership and Management


What support services are available?

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Participant Handbook.

We recommend that you read the Allara Learning Participant Handbook prior to enrolling with us.


What are the outcomes?

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

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


What are the course requirements?

English Language

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.


What resources do I need?

Participants must provide a full cook’s uniform and trade tools for use in commercial kitchen facilities and practical skills training.


How is the course delivered?

This course is delivered through a blended learning approach of face-to-face workshop training and on-the-job work experiences.

Allara Learning conducts workshop training in your workplace on a 4-weekly cycle where you will participate in a range of training and assessment activities.

The Allara Learning Facilitator will also provide you with a range of workplace activities to complete in between each face-to-face workshop training session.

Course plan

Food transport and safety supervision

Learn and develop the skills and knowledge required to use hygiene practices to prevent contamination of food that might cause food-borne illnesses, including identifying and controlling food hazards, and handling food safely during the transportation, storage, preparation, display, service and disposal of food.

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.

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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.

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This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival.

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Work, health and safety

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

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.

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This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

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Sustainability

Learn and develop the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

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.

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Foundational cookery skills

Learn and develop the skills and knowledge required to clean food preparation areas, storage areas and equipment in commercial kitchens to ensure the safety of food, including the ability to work safely and use resources efficiently to reduce negative environmental impacts.

Develop the skills and knowledge required to safely use commercial kitchen equipment and basic cookery methods to prepare a range of different food types and dishes. Learn how to follow standard recipes, select and prepare ingredients, and use relevant equipment and cookery methods in the preparation of food.

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.

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

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Stock control basics

Learn and develop the skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items, including how to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

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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.

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Cakes, pastries and breads and desserts

Learn and develop the skills and knowledge required to produce desserts, cakes, pastries and breads, following standard and special dietary recipes. Gain the ability to select, prepare and portion ingredients and use relevant equipment and a range of cookery methods to make and present these dishes.

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.

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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.

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Dietary needs and menu development

Learn and develop the skills and knowledge required to plan and cost basic menus for dishes or food product ranges for all cuisines and food service styles, including the ability to identify customer preferences, plan menus to meet customer and business needs, and evaluate their success. Learn to prepare dishes for people who have special dietary needs, and gain the ability to confirm the dietary requirements of customers, use recipes, select ingredients and produce food to satisfy special requirements.

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.

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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.

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Teamwork and coaching

Learn and develop the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. Gain the ability to provide on-the-job coaching to colleagues including; explaining and demonstrating specific skills, knowledge and procedures, and monitoring the progress of colleagues.

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

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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.

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Industry skills and knowledge

Learn and develop the skills and knowledge required to source and use current and emerging information on the hospitality industry and apply this knowledge to work effectively in a hospitality environment and provide service to customers during service periods.

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

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Fees


Subsidised Prices

Tactical Training Group - RTO Code: 91054

Student Fee
Traineeship $0
Concession $0
First Qualification $2,130
Second or Further Qualification $2,550

This training is subsidised by the NSW Government

View fees information

Are you eligible for NSW government subsidised training under Smart and Skilled?
For information about eligibility, please visit Smart and Skilled - Are You Eligible?

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
User choice - Apprenticeships $350 $0

User Choice is an ACT Government training initiative, funded by the ACT and Australian Governments. For further information, including eligibility requirements, please visit The Australian Apprenticeships (User Choice) website page

Tactical Training Group - RTO Code: 91054

Program Student Fee
(Non-concessional)
Student Fee
(Concessional)
Apprenticeships – User Choice $1.60/ Nominal Hour $0.64/ Nominal Hour

The User Choice program provides a public funding contribution towards the cost of training and assessment for eligible Queensland apprentices and trainees. For more information, please visit lease visit the Queensland Government User Choice website page.

Non-subsidised Prices

Full Fee* $6000

* Accreditation: Tactical Training Group - RTO 91054

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SIT30816 Certificate III in Commercial Cookery

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